rava idli recipe | instant rava idli recipe | masala idli recipe

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rava idli recipe | instant rava idli recipe | masala idli recipe with detailed photo and video recipe. instant rava idli recipe is prepared with semolina and curd with grated carrots.
rava idli1rava idli recipe | instant rava idli recipe | masala idli with step by step photo and video recipe. rava idli is one of my favourite idly recipe. south indian cuisine are known for their variety of idli and dosa collection. one such variation is quick rava idli recipe. basically, add roasted semolina and curd with grated carrot to form soft and fluffy rava idli.

in addition, i love rava idli recipe because it is instant. for instance, sometimes i feel lazy to soak, grind and ferment the idli batter. during those period, i go for instant breakfast recipes. instant rava idli recipe is one of them. moreover, i do have other collections of instant idli recipe too. specifically, instant poha idliinstant stuffed idli as the batter requires no fermentation. these recipes are quick, healthy and more importantly very easy to prepare. i serve these idli’s with coconut chutney, chana dal chutney or sambar’s.

rava idli2

rava idli’s can be prepared easily with the ingredients available in your kitchen shelf. this recipe is ideal for busy morning for working couples. yet, this would still have the same taste as traditional idli recipes. i prepare this recipe quite often, especially durning weekends for brunch. furthermore, semolina is full of fibre and hence it is filling and also healthy. furthermore, i have added sour curd to fasten the fermentation process. you can totally skip it and replace with lemon juice.

finally, just before diving into the recipe, please have a look at my other breakfast recipes. especially, idli with cooked rice, idly with idli ravamini idlikotte kadubu. also have look at my dosa, plain dosaneer dosapoori etc.

rava idli recipe | instant masala idli video recipe:

recipe card for instant rava idli recipe | masala idli recipe:

4.8 from 4 reviews
rava idli recipe | instant rava idli recipe | masala idli recipe
 
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Cook time
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easy rava idli recipe | instant rava idli recipe | masala idli recipe
Author:
Recipe type: idli
Cuisine: south indian
Serves: 2 Servings
Ingredients
  • 1 cup bombay rava / sooji / semolina
  • 1 cup curd, sour
  • 10 whole cashews
  • 1 carrot, gratted
  • ½ tsp baking soda / eno fruit salt
  • 1 tsp mustard seeds
  • ½ tsp urad dal
  • 1 tsp cumin seeds / jeera
  • ½ tsp channa dhal
  • 4 tsp oil
  • ½ tsp turmeric powder
  • 10 curry leaves
  • pinch hing / asafoetida
  • salt to taste
  • water, as required
Instructions ( 1 cup =255 ml)
  1. firstly take a 4 tsp of oil
  2. add in mustard seeds, cumin seeds, urad dal, channa dal, curry leaves and hing. allow to splutter.
  3. then add ginger, chilli and saute till raw smell goes away.
  4. also add grated carrot, turmeric and saute for 2 minutes.
  5. now add rava and roast for 3 minutes. allow it to cool down.
  6. once completely cooled and add curd and mix well.
  7. add 1 - 1½ cup of water little by little (as required). form idli batter consistency.
  8. add salt to taste and mix well. keep aside for some time. (approx. 20 min).
  9. now add baking soda / eno fruit salt and mix till it turn frothy.
  10. after adding baking soda do not let it sit for more time. grease the plates with oil and place cashew in the mould.
  11. pour the batter into the idli moulds.
  12. and steam it for 10 mins
  13. allow it to rest for 5 mins then unmould. serve hot with any chutney of your choice.


instant rava idli recipe | masala idli step by step recipe:

  1. firstly, take a 4 tsp of oil
    rava idli 4
  2. add in mustard seeds, cumin seeds, urad dal, channa dal, curry leaves and hing. allow to splutter.
    rava idli 5
  3. then add ginger, chilli and saute till raw smell goes away.
    rava idli 6
  4. also add grated carrot, turmeric and saute for 2 minutes.
    rava idli 7
  5. furthermore, add rava and roast for 3 minutes. allow it to cool down.
    rava idli 9
  6. once completely cooled and add curd and mix well.
    rava idli 10
  7. add 1 – 1½ cup of water little by little (as required). form idli batter consistency.
    rava idli 11
  8. also add salt to taste and mix well. keep aside for some time. (approx. 20 min).
  9. now add baking soda / eno fruit salt and mix till it turn frothy.
    rava idli 12
  10. after adding baking soda do not let it sit for more time. grease the plates with oil and place cashew in the mould.
    rava idli 13
  11. also pour the batter into the idli moulds.
    rava idli 14
  12. and steam it for 10 mins
    rava idli 15
  13. finally, allow it to rest for 5 mins then unmould. serve hot with any chutney of your choice.
    rava idli3

notes:

  • firstly, add coriander leaves to the batter to make it more flavourful.
  • also, make sure you don’t allow the batter to rest, after adding baking soda.
  • in addition, always steam it on medium flame to make idlis more spongy.
  • furthermore, if your idlis are still uncooked then do not worry, steam for another 5 minutes.
  • finally, do not make your batter too runny. it should of idli batter consistency.


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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

29 COMMENTS

  1. Can you please share the chutney recipe .It looks delicious. Idlis came out pretty good. Thanks for helping us in preparing those dishes/ sweets at home which were only limited to restaurants/sweet shop.

  2. hello…i am your new viewer…all your recipes are fantastic… now a days i view only your recipes.. kinldy give some tips for rasgulla because i have tried it many a times but it turned always flat..i dont know where i go wrong..

    • Hello Dharma Dewan,

      things to consider while preparing rasgullas are:
      1. use cows milk only
      2. do not over knead as the rasgullas will turn hard and chewy once cooked.
      3. knead the paneer only till you are able to prepare no cracks on ball..
      4. make sure the paneer balls has not released any oil. if oil released, then it means you have over knead.
      5. never peep in when the rasgullas are boiling, as there will be fall in temperature when you open the lid.
      6. adjust the sugar sweetness before you boil paneer balls.
      7. to increase the sweetness, never make sugar water to string consitency… alternatively, prepare more sweeter sugar syrup and add just before serving.

      hope these tips will help you to prepare a perfect soft and spongy rasgullas next time 🙂

  3. Thank you for all the wonderful recipes!

    The red chutney shown with these idlis looks very good, is there a recipe for it?

  4. Hello
    I simply loved three of the recipes I tried, instant dose, saagu, and most of all the rave idly. Very precise and delicious taste.
    Thanks very much

  5. Amazing recipe my toddler enjoyed the idlis . She is a die hard idlis fan and asks for idlis anytime. This quick recipe is a great savior

  6. Wonderful recipes. I use them time to time and we enjoy it.

    question on rava-oats idly – I used eno – , still the idly didn’t puff up. why ?
    It tasted yummy though.

    Thanks
    Dr. Sukumar
    Vancouver, Canada

    • You can do without adding soda or eno salt but you wont get that puffiness in idli. The texture of idli is got by adding soda / eno salt. even if you keep aside for some time; it is not gonna help. do try the recipe and let us know your feedback. thanks for writing to us.

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