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Rava Idly / Steamed Semolina Cake

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Truly speaking, I never tasted rava idly neither at any restaurant nor at my home. My Mom prepares only instant rava dosa and till now she haven’t prepared rava idly at home. But I have tasted rava idly at few of my relative’s and friend’s marriage functions.

As a typical food blogger, I want to try this recipe too and post in my website. I have tried few methods many times from the Internet but all the time I ended up with getting only hard rava idlies. I was not able to figure out what went wrong each time.  After little frustration, I stopped trying it for a while.

Last month, When I was looking for idly batter to prepare breakfast, I found the batter was not sufficient for making idlies for both me and my husband. So, the idea of making rava idly came again to my mind and started instantly with the ingredients what my mom uses to make rava dosa. Additionally I have added seasoning with channa dal and reduced the water quantity to make the batter thick for preparing idly. It came out very well. It was soft and porous.  After that with the same measurement I tried and results were good each time. The husband who is not very fond of rava idly finished everything what I served him and asked for extra idlies. ๐Ÿ™‚ What else I need than this?

Basic Information:

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Makes: 13-15 idlies


Rava / Semolina – 1 and 1/2 cups

Sour Curd / Sour Yogurt – 1 cup

Water – 1 cup or more to make thick batter

Salt – to taste

Coriander leaves – 3 tablespoons, finely chopped

Oil – 3 teaspoons

Green chillies – 3 nos, finely chopped

Curry leaves – 2 string, finely chopped

Mustard seeds – 1/2 teaspoon

Channa dal – 1 tablespoon

Asafoetida – a big pinch

Eno Fruit Salt – 1 teaspoon (See notes below)

Cashew nuts – 10-15 nos

Ghee – 2 teaspoons


1) Heat ghee in a kadai/frying pan. Throw cashew nuts and fry till they become slight golden brown. Remove from pan.

2) Reduce the flame and add the rava in the same pan with the remaining ghee. Roast till the rava releases nice aroma and becomes slightly golden brown. Transfer the rava to a wide plate immediately and allow it to cool. Turn the flame off. Don’t let the rava in the same kadai/ frying pan.

3) When the rava is cooled enough to room temperature, Transfer it to a bowl and add beaten curd and salt. Mix well. Now, slowly add water till you get slightly thick batter consistency.

4) Add coriander leaves and mix well. Let it sit for 5-10 minutes.

5) Meanwhile, heat oil in a pan and add mustard seeds when it is hot.

6) Add channa dal and fry till it turns golden brown. Immediately add finely chopped green chillies and curry leaves. Add asafoetida and turn the flame off.

7) Now, check the prepared batter. If it is too thick, add more water and make idly batter consistency and then add seasoning. Otherwise, directly add the seasoning to the prepared batter and mix well.

8) Heat the idly mold pan in the stove with sufficient water. Grease oil in the idli molds and keep cashew nuts in center of it. It is just for decoration purpose. You can skip this if you don’t have cashews at hand.

9) When everything is ready, add eno fruit salt and mix well. You can see the batter is frothing well.

10) Immediately adding the eno fruit salt, pour the batter into the prepared idly moldโ€™s and keep inside the idly pan.

11) Steam it just for 7-10 minutes. You can also check it by inserting a tooth pin inside and see it comes out clean.

12) Transfer the idlies to the serving bowl and serve hot with your favourite chutney.

13) We enjoyed it with coconut chutney and tomato onion chutney.


1) You can either use sour or normal curd. It is based on your taste.

2) Add grated carrot or other vegetables for variations.

3) If you have more batter, divide them and add eno fruit salt just before steaming idlies. This is very important as the softness of the idlies purely depends on this.

4) You can also add an extra teaspoon of eno fruit salt. Based on it, the outcome will be very soft and porous.

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Aruna Manikandan

looks soft and delicious uma ๐Ÿ™‚


yummy n dsoft idli

Kaveri Venkatesh

Mmmm…Delicious rava idlis…I too posted it very recently on my space…

chef and her kitchen

Nice rava idly,I just love this

Mrs.Ahmed try your recipe ๐Ÿ™‚


Delicious and yummy idlis..
Shabbu's Tasty Kitchen


nice clicks uma ๐Ÿ™‚


wow very soft idly,love the cashew twist…


Rava idli looks fantastic. I had planned to make for long time but didn't get chance. Now after seeing your post, it reminds me again.

Sangeetha M

Hmmm…this is our recent fav breakfast/dinner recipe ๐Ÿ™‚ urs looks perfect n sure its yumm with those two chutneys, loved ur clicks Uma!


Idlies look so perfect and spongy ๐Ÿ™‚ love them

Jayanthy Kumaran

yummmy…this sounds sooo good..:)
Tasty Appetite

Priya Suresh

If i ran out of idly batter, i'll do immediately rava idlies. You done it prefectly Uma.

Suja Manoj

Soft and fluffy idly..yum breakfast


Instant n tast idlies..looks good!

Btw, thanks for stopping by Uma, am fine. Thank you! ๐Ÿ™‚

Idlis look so soft, like the cashews in it!


wow..looks very tempting n wonderful clicks..

Nalini's Kitchen

Soft and fluffy idly,looks tempting…

Sangeetha Nambi

Super soft spongy idlies…


too soft similar to what my mom makes..

Join my ongoing event Fast & Quick Healthy Dishes Event

Biny's Recipes

wow love it dear…this is a fab recipe


This is my fav anytime…can even have it daily..ur version looks yum too!


What is eno fruit salt?


What is eno salt?