recipes from my kitchen to yours..

Rava idli July 23, 2009

No time to soak the urad dal overnight grind it and wait for it to ferment and all. Then here is a simple and quick way to enjoy smooth and fluffy idlis without that ordeal. The fun in making Rava idli is its almost as easy and delicious as Upma . The recipe is exactly same as making upma but you add curd to it instead of water and steam them (This part makes them taste a bit different to upma).



1. Sooji/semolina/rava –  2 cups

2. Green chillies- 4 (depending on spice level adjust and chop very finely)

3.  Ginger – 1/4 inch( finely chopped)

4. curry leaves- 5

5. Oil- 1 tbs

6.  Curd/ yogurt – nicely beaten – 1 cup add little water if necessary.

8. Salt – 1 tbs

9. coriander – to garnish


1. Mustard sees – 1 tbs

2. Urad dal/ minappapu – 1 tbs

3. sanaga pappu/ chana dal – 1 tbs

4. hing – 1 small  pinch


1. In a pan add 1 tbs oil, hing, sanaga pappu/ chana dal, Urad dal/ minappapu and let them turn light brown. Now add mustard seeds and let them splutter. Finally add curry leaves and ginger.

2. Now add the semolina/sooji/rava and roast for couple of minutes. Don’t let it burn.

3. Now let the mixture cool for a while. Say for 5-7 minutes.

4. Now add the beaten curd to this mixture and make it into a pouring batter.

5. Now take an idli plate rub some oil on the round imprints  to make the idli come out easily. Just to garnish add small pieces of coriander ( or any vegetable u like) and then pour the batter just upto the brim.

6.  Take a pressure cooker add 2 cups water and keep it on stove on medium low .

7.  Stack the idli patra and keep it carefully into the pressure cooker and cover it with a lid and with out whistle . (keep it on medium – high)

8. Wait for about 15minutes and switch off the stove. ( or the steam from the cooker stops if you had right amount of water into the cooker)

9. Serve with hot sambar or palli chutney