Rava Idly
South Indian • Non-Vegetarian
How to Make Rava Idly (Traditional & Healthy Version)
Rava Idly is a cherished breakfast and snack from South India, especially popular in Karnataka. This soft, fluffy idly is made using rava (semolina/suji), curd (dahi), and a tempering of aromatic spices. Unlike classic rice idlis, Rava Idly requires no fermentation, making it a quick, hassle-free option for busy mornings. It boasts a delightful texture and a subtle aroma from curry leaves, mustard seeds, and fresh coriander, providing both comfort and nutrition in every bite. Often enjoyed with coconut chutney and sambar, Rava Idly is a staple during festivals like Ugadi and family gatherings. Its adaptability allows for the inclusion of vegetables, making it a balanced meal for all age groups. The gentle, mildly tangy flavor from dahi and the nutty crunch from cashews make it a perfect choice for those seeking a light yet satisfying Indian snack. Whether served at home or during festive South Indian thalis, Rava Idly is celebrated for its simplicity, taste, and nourishing qualities.
Ingredients(for 3 medium idlis per serving)
- 1 cup Rava (semolina/suji) (coarse)
- 3/4 cup Curd (dahi) (fresh, not sour)
- 1/2 cup Water (as needed)
- 1/4 cup Carrot (grated) - optional
- 2 tbsp Green peas (optional, boiled) - optional
- 1/2 tsp Mustard seeds (rai)
- 1 tsp Urad dal
- 1 tsp Chana dal
- 6-8 Cashew nuts (kaju) (broken) - optional
- 1/2 tsp Ginger (finely chopped)
- 1 Green chili (finely chopped) - optional
- 6-8 Curry leaves (fresh)
- 2 tbsp Coriander leaves (dhaniya) (chopped)
- 1/2 tsp Eno fruit salt (or 1/4 tsp baking soda)
- 2 tsp Oil (preferably groundnut or sunflower)
- to taste Salt
Instructions
- 1
Heat 1 tsp oil in a kadhai or pan. Add mustard seeds, urad dal, chana dal, cashew nuts, curry leaves, ginger, and green chili. Sauté until dals turn golden and cashews are slightly browned.
5 minutes
Roasting spices releases their aroma and enhances flavor.
- 2
Add rava to the tempered spices. Roast on low flame, stirring continuously, until the rava turns aromatic and lightly golden.
5 minutes
Do not over-roast; rava should not turn brown.
- 3
Transfer roasted rava mixture to a bowl. Let it cool for 2-3 minutes. Add grated carrot, peas, coriander leaves, and salt.
3 minutes
Adding veggies increases fiber and nutrition.
- 4
Mix in curd and water gradually to form a thick, lump-free batter. Rest the batter for 10 minutes to let rava absorb moisture.
10 minutes
Resting ensures soft and fluffy idlis.
Why This Dish is Healthy
This healthy Rava Idly recipe is steamed, reducing oil usage and making it low in saturated fat. Using curd instead of fermentation supports gut health and provides probiotics. Added vegetables increase fiber, vitamins, and minerals, making it suitable for weight management, diabetes, and a wholesome vegetarian diet. It’s filling, light on the stomach, and provides sustained energy for busy mornings.
Rava Idly is a balanced dish, combining complex carbohydrates from rava, protein from curd and dals, and dietary fiber from vegetables. It is low in fat, especially when steamed, and contains essential vitamins such as B-complex, vitamin C, and minerals like magnesium and iron. The fermentation substitutes (curd and Eno) make it gut-friendly and easy to digest, while the addition of nuts adds healthy fats and micro-nutrients.
Pro Tips
- 💡Roast rava well for non-sticky, fluffy idlis.
- 💡Add Eno or soda only just before steaming for best rise.
- 💡Customize with seasonal vegetables for taste and nutrition.
Storage & Serving
Store leftover idlis in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or microwaving before serving. Avoid storing batter after adding Eno.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 70.0 kcal |
