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Rava idli served fresh, garnished with coriander
Delicious, fresh Rava Idli, garnished with coriander

Rava idli

Author: Flavelo
Recipes Vegetarian & Vegan
Idli is South India's breakfast: light, steamed rice cakes that are soft as a cloud. This version is 'Rava Idli' style, using a coarser batter instead of the traditional fermented one. The acidity of the yoghurt combined with steaming gives that characteristic spongy texture which perfectly absorbs spicy Sambar soup or coconut chutney.
🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Idli steamer mould (or small metal bowls)
  • Large pot for steaming
  • Mixing bowl

Allergen Information

⚠️ Milk

Instructions

1 ✓

Mix the dry ingredients (Idli Rava, Urad dal flour, salt) in a bowl.

Tip: Urad dal flour provides the batter's framework and characteristic earthy flavour.
2 ✓

Add the yoghurt and mix until lump-free. Gradually add water until you get a thick but mixable batter.

Tip: The acidity of the yoghurt will react during steaming, helping the loose structure form.
3 ✓

Let the batter rest for 30 minutes. During this time the semolina absorbs moisture.

Tip: Hydration is essential: if you skip it, the result will be gritty and hard.
4 ✓

After resting, check the consistency: if too thick (spoon stands up in it), add a little water. Stir in the chopped coriander.

Tip: Correct viscosity ensures the idli holds its shape but rises.
5 ✓

Oil the idli moulds. Spoon in the batter. Steam over hot water, covered, for 10-15 minutes.

Tip: The heat of the steam 'puffs up' the batter and cooks the starch. Don't open the lid!
6 ✓

Leave to cool for a few minutes, then lift out of the moulds with a spoon.

Tip: It can be sticky when warm, but separates from the metal more easily when cooled.

Recipe FAQ

Why did it turn out flat and hard?
The batter was too runny, or you didn't steam it long enough. The batter should be thick but pourable (like dumpling batter).

Ingredients

  • 200 g Idli Rava (coarse rice semolina)
  • 50 g Urad dal flour (Black gram flour)
  • 250 ml Yoghurt (natural, sour)
  • 1 tsp Salt
  • 150 ml Water (as needed)
  • 1 tbsp Oil for greasing moulds
  • 1 bunch Fresh coriander (optional, in batter)