Tuesday, July 13, 2010

Rava Idli


Rava (Sooji) - 1 cup
Fresh / Sour Curd - 2 to 3 cups (apprx)
Green Chillies - 2
Cooking Soda - 1/2 tsp
Mustard, Urad Dhal, Curry Leaves, Red Chilli, Jeera
Cashews (optional)

  1. Add little oil and seasonings. When mustard crackles add rava and dry roast them for few minutes.
  2. Remove from fire and add in salt and soda.
  3. Mix well.
  4. Just before steaming the idlis, mix curd to this mixture and make a batter. Rava tends to absorb the moisture. So mix enough curd that it is neither too thick nor watery.
  5. Transfer it to the greased idli plates and steam similar to normal idlis.
  6. Relish hot idlis with tomato/ coconut chutney or Chilli powder (Gun powder)
Makes 8 to 9 idlis
 Be Cautious
  • Not To Overburn when dry roasting the rava
  • Steam immediately once the curd is mixed. The idli turns hard if the batter is too thick.
  • The fried mixture can be kept for few hours. Mix curd when required and steam it immediately


  1. which rava is this? idli rava or bombay rava?

  2. To my knowledge there is no idli rava in tamil nadu......

    It is only bombay rava....