Rava Idli
Rava Idli is a wholesome breakfast option that combines the benefits of semolina and curd, making it a good choice for a balanced diet. It provides energy, supports digestion, and is low in cholesterol.

3 Pieces
For 4 people
Difficulty
Easy
Taste
Unknown
Health Benefits
High in Nutrients: Rich in essential vitamins and minerals, including calcium and iron.
Good for Digestion: The fermented curd in the batter aids in digestion.
Low in Calories: Ideal for those monitoring calorie intake.
Energy Boosting: Provides sustained energy without being heavy on the stomach.
Heart Health: Contains heart-healthy fats from cashews and oils.
150 kcal
in 158g
Protein:
5g
Fats:
8.2g
Carbs:
18g
Cholesterol:
0mg
Sodium, Na:
280mg
Potassium, K:
350mg
Rava Idli, a popular South Indian dish, is renowned for its light and fluffy texture. Made from semolina (rava), these steamed idlis are a healthy breakfast option that combines easily digestible ingredients with a burst of flavor. Served with a side of fresh coconut chutney, this traditional recipe is not only satisfying but also packed with nutrients.
Allergy Advice
This recipe contains Tree Nuts. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
4
1 tablespoon Oil
1 teaspoon Mustard seeds
1 teaspoon Chana dal
1 teaspoon Urad dal
1 teaspoon Ginger
2 pieces Green Chilies
2 tbsp Cashew
12 pieces Curry leaves
quarter teaspoon Asafoetida
1 cup Jada rava
1 cup Curd
Coriander as per choice
Salt as per taste
0.33 cup Water
half teaspoon Baking soda
Tips
Ensure the batter is well rested to achieve a light and fluffy texture.
Adjust water as needed to get the right consistency for the idli batter.
Use a preheated steamer to ensure even cooking.
Directions
Heat oil in a pan over high flame. Once hot, add mustard seeds, chana dal, and urad dal. Stir and cook over low flame until they turn light golden brown.
Add chopped ginger, green chilies, cashews, curry leaves, and asafoetida. Stir well.
Add the semolina (rava) and cook over medium-low flame for 2-3 minutes.
Transfer the mixture to a bowl and let it cool completely.
Once cooled, whisk the curd and add it to the semolina mixture. Add chopped coriander and salt, and mix well.
Add 1/3 cup water and adjust the consistency to be semi-thin. Cover and let the batter rest for 20-25 minutes.
Check the batter consistency and add more water if needed. It should resemble normal idli batter.
Add baking soda and a splash of water to the batter, and mix well.
Grease the idli trays and place halved cashews into the moulds. Pour the batter into the moulds, filling 3/4th full.
Place the trays in a preheated steamer. Steam the idlis for 10 minutes. Check with a toothpick; it should come out clean.
Remove from the steamer and let cool for 2-3 minutes. Demould and serve with coconut chutney.
Notes
Although rava (semolina) is generally gluten-free, those with severe gluten allergies should ensure it's processed in a gluten-free environment.
Those managing hypertension should monitor their salt intake.
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