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+ servings

Rava idli

These instant idlis are made out of semolina/rava/suji and yogurt. An excellent variation from the regular idlis that can be ready in minutes time.
5 from 1 vote
Course Breakfast
Cuisine Indian, Karnataka
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins


  • 1 cup semolina fine
  • 1 cup yogurt
  • 2 tbsp ghee
  • ½ tsp mustard seeds
  • 2 tsp Bengal gram (chana dal)
  • 1 tsp split black gram (urad dal)
  • 1 tsp cumin seeds
  • ½ inch ginger grated
  • 2-3 green chilli finely chopped, or as per taste
  • A handful cashew broken
  • Salt to taste
  • 6-7 curry leaves finely chopped
  • A handful coriander leaf finely chopped
  • A small pinch asafoetida (hing)
  • 1 tsp baking soda


  • Heat ghee in a fry pan or kadhai. Add mustard seeds and let it splutter
  • Add asafoetida, chana dal, urad dal, and cumin seeds. Saute for a few seconds
  • Add the ginger, green chilli, curry leaves, and cashew. Saute for a minute until the cashew are golden
  • Add the semolina and saute on medium to low flame for a few minutes until it is aromatic
  • Turn off the flame. Add coriander leaves and mix well. Let the mixture cool completely
  • Add yogurt and salt to the cooled semolina and mix well
  • Slowly add water (approximately 1 cup) and mix well to form a smooth thick batter
  • Cover and let the batter rest for 30 minutes
  • Once the batter is rested, add baking soda and mix well. Add some water if needed and mix well
  • Spoon in the mixture into greased idli moulds and steam for 10-12 minutes
  • Turn off the flame and let it sit in the steamer for another 5 minutes
  • Remove from mould and serve hot with chutney


These idlis taste best with sour yogurt
Nutrition Facts
Rava idli
Amount Per Serving
Calories 55 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 5mg2%
Sodium 84mg4%
Potassium 40mg1%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 23IU0%
Vitamin C 7mg8%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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