18 Delicious Idli Rava Recipes Easy to Make

Are you ready to spice up your breakfast routine with something both delicious and effortless? Dive into the world of Idli Rava, a versatile ingredient that’s about to make your mornings a whole lot tastier. From savory to sweet, these 18 easy-to-make recipes are perfect for home cooks looking to explore new flavors without spending hours in the kitchen. Let’s get cooking!

Rava Idli with Coconut Chutney

Sometimes, the simplest dishes bring the most comfort, and that’s exactly what Rava Idli with Coconut Chutney does for me. It’s my go-to breakfast when I need something light yet satisfying, and today, I’m sharing how I make it in my kitchen.

Ingredients

• 1 cup semolina (rava) – I find the fine variety works best for a fluffy texture.
• 1/2 cup plain yogurt – Room temperature blends more smoothly into the batter.
• 1/4 cup water – Adjust as needed to get the right batter consistency.
• 1 tsp mustard seeds – They add a nice pop of flavor when tempered.
• 1 tbsp vegetable oil – My preference is sunflower oil for its neutral taste.
• 1/2 tsp baking soda – This is the secret to getting those idlis perfectly soft.
• 1/2 cup grated coconut – Fresh is best, but frozen works in a pinch.
• 2 green chilies – Adjust according to your heat preference.
• 1/2 inch ginger – Adds a lovely warmth to the chutney.
• Salt to taste – I like to start with 1/2 tsp and adjust from there.

Instructions

1. In a large bowl, mix the semolina and yogurt until well combined. Let it sit for 10 minutes to allow the semolina to soften.
2. Add water gradually to the mixture, stirring until you achieve a thick but pourable batter consistency.
3. Heat oil in a small pan over medium heat. Add mustard seeds and wait until they start to pop, about 30 seconds, then stir this into the batter.
4. Gently fold in the baking soda into the batter just before steaming to ensure the idlis rise well.
5. Pour the batter into greased idli molds, filling each about 3/4 full. Steam for 10 minutes on high heat, or until a toothpick inserted comes out clean.
6. For the chutney, blend coconut, green chilies, ginger, and salt with a little water until smooth. Adjust the consistency as needed.
7. Serve the warm idlis with the coconut chutney on the side. Tip: For an extra touch, garnish the chutney with a few curry leaves.

Best enjoyed fresh, these idlis are wonderfully soft with a slight tang from the yogurt, paired perfectly with the creamy, spicy coconut chutney. Try serving them with a drizzle of ghee for an indulgent twist.

Spicy Rava Idli with Sambar

Spicy Rava Idli with Sambar is a dish that brings back memories of my first trip to South India, where the aroma of steaming idlis and the tangy sambar was the highlight of my mornings. Today, I’m sharing my take on this classic, with a spicy twist that’s sure to wake up your taste buds.

Ingredients

• 1 cup semolina (rava) – I find the fine variety works best for a fluffy texture.
• 1/2 cup yogurt – Room temperature yogurt blends smoothly into the batter.
• 1 tbsp mustard seeds – They add a nice pop of flavor when tempered.
• 2 green chilies, finely chopped – Adjust according to your spice tolerance.
• 1 tsp baking soda – This is my secret for extra soft idlis.
• 2 cups water – For the sambar, I like to use filtered water for a cleaner taste.
• 1 cup toor dal – Cooked until soft, it’s the base of our sambar.
• 1 tbsp sambar powder – My pantry always has a homemade batch.
• 1/2 tsp turmeric powder – It’s not just for color; it adds a subtle earthiness.

Instructions

1. In a large bowl, mix the semolina and yogurt until well combined. Let it sit for 10 minutes to allow the semolina to soften.
2. Add the chopped green chilies and baking soda to the mixture, stirring gently to incorporate.
3. Heat a steamer with water and grease the idli molds with a little oil to prevent sticking.
4. Pour the batter into the molds, filling each about 3/4 full to allow room for rising.
5. Steam the idlis on medium heat for 15 minutes. A toothpick inserted should come out clean when they’re done.
6. For the sambar, pressure cook the toor dal with 2 cups of water until soft, about 3 whistles.
7. In a pan, temper mustard seeds until they pop, then add the cooked dal, sambar powder, and turmeric powder.
8. Simmer the sambar for 10 minutes on low heat, stirring occasionally to prevent sticking.

Delightfully soft and spongy, these spicy rava idlis paired with the aromatic sambar make for a comforting meal. Serve them hot with a dollop of ghee on top for an extra layer of flavor, or alongside coconut chutney for a traditional touch.

Soft Rava Idli with Tomato Chutney

Over the years, I’ve found that the simplest dishes often bring the most comfort, especially on busy mornings. That’s why Soft Rava Idli with Tomato Chutney has become a staple in my kitchen—it’s quick, nutritious, and utterly delicious.

Ingredients

• 1 cup semolina (rava) – I like to toast it lightly for a nuttier flavor.
• 1 cup plain yogurt – Room temperature works best to mix smoothly.
• 1/2 cup water – Adjust as needed for the right batter consistency.
• 1 tbsp vegetable oil – My go-to for greasing the idli molds.
• 1 tsp mustard seeds – They add a lovely pop of flavor when tempered.
• 2 tomatoes, chopped – Fresh and ripe ones make the chutney shine.
• 1 tbsp extra virgin olive oil – For sautéing the tomatoes; it adds a rich depth.
• 1/2 tsp turmeric powder – A pinch for color and health benefits.
• Salt to taste – I always start with a little and adjust as I go.

Instructions

1. In a large bowl, mix the semolina and yogurt until well combined. Let it sit for 10 minutes to allow the semolina to soften.
2. Add water gradually to the mixture, stirring continuously, until you achieve a thick but pourable batter consistency.
3. Heat the idli steamer with water and grease the idli molds with vegetable oil to prevent sticking.
4. Pour the batter into the molds, filling each about 3/4 full to allow room for expansion.
5. Steam the idlis for 10-12 minutes on medium heat. A toothpick inserted should come out clean when they’re done.
6. For the chutney, heat olive oil in a pan and add mustard seeds. Wait until they start to pop.
7. Add the chopped tomatoes and turmeric, sautéing until the tomatoes are soft and mushy, about 5-7 minutes.
8. Season with salt, then blend the mixture to your desired consistency—I like mine a bit chunky.

Delightfully soft and spongy, these idlis paired with the tangy tomato chutney are a match made in heaven. Serve them hot with a drizzle of ghee for an extra layer of flavor, or pack them for a wholesome lunchbox option.

Quick Rava Idli with Mint Chutney

Last weekend, I found myself craving something light yet satisfying for breakfast, and that’s when I remembered my mom’s quick rava idli recipe. It’s a dish that brings back memories of lazy Sunday mornings, and the best part? It’s incredibly easy to whip up, even when you’re half-asleep.

Ingredients

• 1 cup semolina (rava) – I like to toast it lightly for a nuttier flavor.
• 1 cup plain yogurt – Room temperature works best to mix smoothly.
• 1/2 cup water – Adjust as needed for the right batter consistency.
• 1 tbsp vegetable oil – My grandma always used coconut oil for a tropical twist.
• 1 tsp mustard seeds – They pop beautifully in hot oil, releasing a lovely aroma.
• 1/2 tsp baking soda – The secret to fluffy idlis every time.
• A handful of fresh mint leaves – For the chutney, picked straight from my tiny balcony garden.
• 1 green chili – Adjust according to your heat preference.
• 1 tbsp lemon juice – Freshly squeezed, because bottled just doesn’t cut it.
• Salt to taste – I prefer Himalayan pink salt for its subtle flavor.

Instructions

1. Heat a pan over medium heat and toast the semolina for about 2 minutes, stirring constantly until it’s lightly golden and smells nutty.
2. In a large bowl, mix the toasted semolina with yogurt and water to form a smooth batter. Let it rest for 10 minutes; this helps the semolina absorb the moisture.
3. Heat oil in a small pan and add mustard seeds. Wait until they start to pop, then mix them into the batter along with baking soda and salt.
4. Grease the idli molds with a bit of oil and pour the batter into each mold, filling them about 3/4 full.
5. Steam the idlis in a steamer for 10-12 minutes on high heat. A toothpick inserted should come out clean when they’re done.
6. For the mint chutney, blend mint leaves, green chili, lemon juice, and salt with a little water until smooth.
7. Serve the hot idlis with the refreshing mint chutney on the side.

Absolutely delightful, these idlis are soft and spongy, with the mint chutney adding a burst of freshness. Try serving them with a dollop of ghee on top for an extra layer of flavor.

Healthy Rava Idli with Coriander Chutney

Waking up to the aroma of steaming rava idlis is my idea of a perfect morning. It’s a dish that reminds me of lazy Sundays and the joy of sharing a healthy, delicious breakfast with loved ones. Today, I’m excited to share my take on this classic, paired with a vibrant coriander chutney that adds just the right amount of zing.

Ingredients

• 1 cup semolina (rava) – I find the fine variety works best for a fluffy texture.
• 1/2 cup plain yogurt – Room temperature yogurt blends more smoothly into the batter.
• 1/4 cup water – Adjust as needed to get the right batter consistency.
• 1 tsp mustard seeds – For that authentic South Indian tempering.
• 1 tbsp olive oil – Extra virgin is my go-to for its fruity notes.
• 1 bunch fresh coriander leaves – The star of our chutney, always fresh and vibrant.
• 2 green chilies – Adjust according to your heat preference.
• 1/2 tsp salt – Just enough to enhance all the flavors.

Instructions

1. In a large bowl, mix the semolina and yogurt until well combined. Let it rest for 10 minutes to allow the semolina to soften.
2. Add water gradually to the mixture, stirring continuously, until you achieve a thick but pourable batter consistency.
3. Heat olive oil in a small pan over medium heat. Add mustard seeds and wait until they start to pop, about 30 seconds. Then, stir this tempering into the batter.
4. Grease the idli molds with a bit of olive oil and pour the batter into each mold, filling them up to 3/4 full.
5. Steam the idlis in a preheated steamer for 10-12 minutes, or until a toothpick inserted comes out clean.
6. For the chutney, blend coriander leaves, green chilies, and salt with a little water until smooth. Tip: Adding a few ice cubes while blending keeps the chutney bright green.
7. Serve the hot idlis with the coriander chutney on the side. Tip: For an extra touch, garnish the chutney with a drizzle of olive oil and a few coriander leaves.

Golden and fluffy, these rava idlis are a delight with their soft texture and subtle tang. The coriander chutney brings a fresh, spicy contrast that elevates the dish. Try serving them with a side of coconut chutney for a different twist on this classic breakfast.

Steamed Rava Idli with Peanut Chutney

Diving into the world of South Indian breakfasts, I stumbled upon the simplicity and comfort of Steamed Rava Idli with Peanut Chutney. It’s a dish that reminds me of lazy Sunday mornings, where the aroma of steaming idlis fills the kitchen, and the peanut chutney adds just the right amount of crunch and spice to start the day.

Ingredients

• 1 cup semolina (rava) – I find the fine variety works best for a fluffy texture.
• 1/2 cup plain yogurt – Room temperature blends more smoothly into the batter.
• 1/4 cup water – Adjust as needed for the right consistency.
• 1 tbsp vegetable oil – My go-to for greasing the idli molds.
• 1 tsp mustard seeds – They pop beautifully, adding a nutty flavor.
• 1/2 tsp baking soda – The secret to ultra-soft idlis.
• 1/2 cup roasted peanuts – For that irresistible chutney crunch.
• 2 green chilies – Adjust according to your heat preference.
• 1 tbsp lemon juice – A splash brightens up the chutney.
• Salt to taste – I always start with a pinch and adjust.

Instructions

1. In a large bowl, mix semolina, yogurt, and water to form a smooth batter. Let it rest for 20 minutes; this helps the rava absorb moisture.
2. Heat oil in a small pan, add mustard seeds, and wait until they start popping. Stir this into the batter along with baking soda and salt.
3. Grease idli molds with oil and pour the batter into each mold. Steam for 10 minutes on medium heat until a toothpick comes out clean.
4. For the chutney, blend peanuts, green chilies, lemon juice, and salt with a little water until smooth. Tip: A bit of water helps achieve the perfect consistency.
5. Serve the steamed idlis warm with the peanut chutney on the side. Tip: Garnish with fresh coriander for an extra pop of color and flavor.

Absolutely delightful, these idlis are soft and spongy, pairing perfectly with the nutty and slightly spicy chutney. Try serving them with a drizzle of ghee for an indulgent twist.

Rava Idli with Green Peas and Carrots

Oh, the joy of discovering a dish that’s both comforting and packed with nutrients! That’s exactly how I felt when I first tried making Rava Idli with Green Peas and Carrots. It’s a twist on the traditional South Indian breakfast that’s become a staple in my kitchen, especially on busy mornings.

Ingredients

• 1 cup semolina (rava) – I find the fine variety works best for a fluffy texture.
• 1/2 cup yogurt – Room temperature blends smoother into the batter.
• 1/4 cup green peas – Fresh or frozen, they add a sweet pop of color and flavor.
• 1/4 cup grated carrots – For a hint of sweetness and crunch.
• 1 tbsp mustard seeds – They’re my secret to adding a bit of a kick.
• 1 tbsp olive oil – Extra virgin is my go-to for its fruity notes.
• 1 tsp baking soda – Just a pinch to ensure the idlis rise perfectly.
• Salt to taste – I like to keep it light to let the veggies shine.

Instructions

1. Heat the olive oil in a pan over medium heat and add the mustard seeds. Wait until they start to pop, about 30 seconds.
2. Add the green peas and grated carrots to the pan. Sauté for 2 minutes until they’re slightly tender but still vibrant.
3. In a large bowl, mix the semolina and yogurt until well combined. Let it sit for 10 minutes to allow the semolina to soften.
4. Stir in the sautéed vegetables, baking soda, and salt into the semolina mixture. The batter should be thick but pourable.
5. Grease the idli molds with a bit of olive oil and pour the batter into each mold, filling them about 3/4 full.
6. Steam the idlis in a steamer for 10 minutes on high heat. A toothpick inserted should come out clean when they’re done.
7. Let them cool for a minute before gently removing them from the molds. Serve warm with your favorite chutney.

Now, these idlis are wonderfully soft with a slight crunch from the carrots and peas. The mustard seeds add a subtle heat that makes each bite interesting. I love serving them with a dollop of coconut chutney for a creamy contrast.

Masala Rava Idli with Onion Chutney

Craving something light yet flavorful for breakfast? I stumbled upon Masala Rava Idli with Onion Chutney during my last trip to India, and it’s been a weekend staple ever since. The soft, spongy idlis paired with the tangy chutney is a match made in heaven, and the best part? It’s surprisingly easy to whip up!

Ingredients

• 1 cup semolina (rava) – I like to toast it lightly for a nuttier flavor.
• 1/2 cup plain yogurt – Room temp works best to mix smoothly.
• 1/4 cup water – Adjust as needed for the right batter consistency.
• 1 tbsp oil – Extra virgin olive oil is my go-to for its fruity notes.
• 1 tsp mustard seeds – They pop beautifully, adding a crunch.
• 1/2 tsp baking soda – For that perfect fluffiness.
• 1 small onion, finely chopped – The sharper, the better for the chutney.
• 2 green chilies – Adjust according to your heat preference.
• A handful of cilantro leaves – Freshly picked from my garden, if possible.

Instructions

1. In a large bowl, mix the semolina, yogurt, and water to form a smooth batter. Let it rest for 15 minutes; this helps the semolina absorb the moisture.
2. Heat oil in a small pan over medium heat. Add mustard seeds and wait until they start popping, about 30 seconds. Stir this into the batter along with baking soda.
3. Grease the idli molds with a bit of oil and pour the batter into each mold, filling them 3/4 full.
4. Steam the idlis in a preheated steamer for 10 minutes on medium heat. A toothpick inserted should come out clean.
5. For the chutney, blend the onion, green chilies, and cilantro with a pinch of salt until smooth. Heat a teaspoon of oil in a pan and sauté the mixture for 2 minutes until fragrant.

Delightfully fluffy and aromatic, these idlis are perfect with a dollop of chutney on top. For an extra kick, I sometimes add a sprinkle of chaat masala before serving. The contrast of textures and flavors makes every bite a delightful experience.

Rava Idli with Beetroot and Coconut

Perfect for those mornings when you’re craving something light yet satisfying, this Rava Idli with Beetroot and Coconut is a twist on the classic South Indian breakfast. I stumbled upon this recipe during a weekend experiment, and now it’s a staple in my kitchen, especially when I want to impress guests with something vibrant and flavorful.

Ingredients

• 1 cup semolina (rava) – I find that fine semolina works best for a smoother texture.
• 1/2 cup grated beetroot – The vibrant color it adds is just stunning!
• 1/4 cup fresh grated coconut – Nothing beats the freshness of coconut grated at home.
• 1 tbsp yogurt – Room temperature yogurt blends in more smoothly.
• 1 tsp mustard seeds – For that perfect tadka crunch.
• 1/2 tsp baking soda – The secret to fluffy idlis every time.
• 2 cups water – Filtered water makes a difference in the batter’s consistency.
• 1 tbsp oil – I use coconut oil for an extra layer of flavor.
• Salt to taste – Because seasoning is key.

Instructions

1. In a large bowl, mix the semolina, grated beetroot, and coconut together.
2. Add the yogurt and water gradually, stirring continuously to avoid lumps. The batter should be thick but pourable.
3. Let the batter rest for 15 minutes. This allows the semolina to absorb the moisture properly.
4. Heat oil in a small pan and add mustard seeds. Wait until they start to pop, then mix this tadka into the batter.
5. Just before steaming, stir in the baking soda. You’ll see the batter become airy immediately.
6. Grease the idli molds with a little oil and pour the batter into each mold.
7. Steam the idlis in a preheated steamer for 10 minutes on medium heat. A toothpick inserted should come out clean.
8. Let them cool for a minute before removing from the molds to prevent breaking.

Combining the earthy sweetness of beetroot with the subtle crunch of coconut, these idlis are a delight. Serve them warm with a dollop of butter or a side of coconut chutney for an extra flavor kick.

Fluffy Rava Idli with Garlic Chutney

Perfect for those lazy Sunday mornings when you crave something light yet satisfying, Fluffy Rava Idli with Garlic Chutney has become my go-to breakfast. It’s a dish that reminds me of my first trip to South India, where I learned the magic of semolina and yogurt coming together.

Ingredients

• 1 cup semolina (rava) – I like to toast it lightly for a nuttier flavor.
• 1 cup plain yogurt – Room temperature works best to mix smoothly.
• 1/2 cup water – Adjust as needed for the right batter consistency.
• 1 tbsp vegetable oil – My grandma swears by coconut oil for extra flavor.
• 1 tsp mustard seeds – They pop and add a lovely crunch.
• 1/2 tsp baking soda – The secret to those fluffy idlis.
• 1/2 cup fresh cilantro, chopped – Because freshness can’t be compromised.
• 2 green chilies, finely chopped – Adjust according to your heat preference.
• 1 tsp salt – Just enough to enhance all the flavors.

Instructions

1. In a large bowl, mix the semolina and yogurt until well combined. Let it sit for 10 minutes to allow the semolina to soften.
2. Add water gradually to the mixture, stirring continuously, until you achieve a thick but pourable batter consistency.
3. Heat oil in a small pan over medium heat. Add mustard seeds and wait until they start to pop, about 30 seconds.
4. Pour the tempered mustard seeds into the batter, followed by baking soda, cilantro, green chilies, and salt. Mix well.
5. Grease the idli molds with a little oil and pour the batter into each mold, filling them about 3/4 full.
6. Steam the idlis in a preheated steamer for 10-12 minutes, or until a toothpick inserted comes out clean.
7. Let the idlis cool for a minute before gently removing them from the molds.

Now, for the garlic chutney, blend together 1/2 cup grated coconut, 4 garlic cloves, 2 dried red chilies, and a pinch of salt with a little water until smooth. Serve this fiery chutney alongside the idlis.

Nothing beats the soft, spongy texture of these idlis paired with the bold flavors of garlic chutney. Try serving them with a dollop of ghee on top for an extra indulgent touch.

Rava Idli with Spinach and Corn

Last weekend, I found myself craving something light yet satisfying for breakfast, and that’s when I decided to whip up these fluffy Rava Idlis with a twist of spinach and corn. It’s a dish that brings back memories of my first trip to India, where I learned the art of making the perfect idli.

Ingredients

• 1 cup semolina (rava) – I always opt for the fine variety for a smoother texture.
• 1/2 cup plain yogurt – Room temperature works best to mix easily.
• 1/4 cup chopped spinach – Freshly chopped, because frozen just doesn’t give the same vibrant color.
• 1/4 cup corn kernels – I love using sweet corn for a slight crunch.
• 1 tbsp olive oil – Extra virgin is my go-to for its fruity notes.
• 1 tsp mustard seeds – They add a lovely pop of flavor when tempered.
• 1/2 tsp baking soda – The secret to getting those idlis super fluffy.
• Salt to taste – I prefer Himalayan pink salt for its mineral content.

Instructions

1. In a large bowl, mix the semolina and yogurt until well combined. Let it rest for 10 minutes to allow the semolina to soften.
2. Heat the olive oil in a small pan over medium heat. Add the mustard seeds and wait until they start to pop, about 30 seconds.
3. Add the chopped spinach and corn kernels to the pan, sautéing for 2 minutes until the spinach wilts slightly.
4. Fold the sautéed vegetables into the semolina mixture. Add the baking soda and salt, stirring gently to incorporate.
5. Grease the idli molds with a bit of olive oil and pour the batter into each mold, filling them 3/4 full.
6. Steam the idlis in a preheated steamer at 212°F for 10 minutes, or until a toothpick inserted comes out clean.
7. Let the idlis cool for a minute before gently removing them from the molds.

Golden and fluffy, these Rava Idlis are a delight with their subtle crunch from the corn and the freshness of spinach. Serve them with a side of coconut chutney or a dollop of ghee for an extra layer of flavor.

Crispy Rava Idli with Tamarind Sauce

After stumbling upon this recipe during a lazy Sunday brunch experiment, I’ve fallen in love with the crispy texture and tangy flavor of Rava Idli paired with tamarind sauce. It’s a dish that brings a piece of South Indian cuisine right into my kitchen, with a twist that’s all my own.

Ingredients

• 1 cup semolina (rava) – I find the fine variety works best for that perfect crisp.
• 1/2 cup yogurt – Full-fat gives the idlis a lovely richness.
• 1/4 cup water – Just enough to get the batter to a thick, pourable consistency.
• 1 tbsp vegetable oil – My grandma always said a neutral oil lets the other flavors shine.
• 1 tsp mustard seeds – They pop and add a nutty flavor that’s irresistible.
• 1/2 tsp baking soda – The secret to getting those idlis fluffy.
• 1/4 cup tamarind paste – I like mine extra tangy, but adjust to your taste.
• 2 tbsp jaggery – It balances the tamarind’s acidity beautifully.
• 1 tsp red chili powder – For a bit of heat that lingers.
• 1/2 tsp turmeric – Adds a golden hue and earthy flavor.

Instructions

1. In a large bowl, mix the semolina, yogurt, and water to form a thick batter. Let it rest for 15 minutes; this helps the semolina absorb the moisture.
2. Heat the oil in a small pan over medium heat. Add the mustard seeds and wait until they start to pop, about 30 seconds. Stir this into the batter along with the baking soda.
3. Pour the batter into greased idli molds, filling each about 3/4 full. Steam for 10 minutes on high heat until a toothpick comes out clean.
4. While the idlis steam, combine the tamarind paste, jaggery, red chili powder, and turmeric in a saucepan. Simmer over low heat for 5 minutes, stirring constantly until the sauce thickens slightly.
5. Once the idlis are done, let them cool for a minute before flipping them out onto a plate. For extra crispiness, pan-fry them in a bit of oil until golden brown on each side.
6. Serve the crispy rava idlis hot with the tamarind sauce on the side for dipping. The contrast between the crispy idlis and the tangy-sweet sauce is divine.

With their golden edges and soft centers, these idlis are a textural dream. I love serving them with extra sauce for dipping and a sprinkle of fresh cilantro on top for a pop of color.

Rava Idli with Curry Leaves and Mustard Seeds

Yesterday, I stumbled upon a packet of semolina (rava) in my pantry, and it sparked the idea of making Rava Idli for breakfast. There’s something incredibly comforting about these steamed cakes, especially when they’re speckled with fragrant curry leaves and popping mustard seeds.

Ingredients

• 1 cup semolina (rava) – I find the fine variety works best for a soft texture.
• 1/2 cup plain yogurt – Full-fat gives the idlis a lovely richness.
• 1/4 cup water – Adjust as needed for a thick batter consistency.
• 1 tbsp mustard seeds – They add a delightful crunch and nutty flavor.
• 10-12 curry leaves, finely chopped – Fresh is key here for that aromatic punch.
• 1 tbsp vegetable oil – I use sunflower oil for its neutral taste.
• 1/2 tsp baking soda – This ensures the idlis are fluffy and light.
• Salt to taste – I always start with 1/2 tsp and adjust from there.

Instructions

1. In a large bowl, mix the semolina and yogurt until well combined. Let it sit for 10 minutes to allow the semolina to soften.
2. Heat oil in a small pan over medium heat. Add mustard seeds and wait until they start to pop, about 30 seconds. Then, add the curry leaves and sauté for another 10 seconds. Remove from heat.
3. Add the tempered mustard seeds and curry leaves to the semolina mixture. Stir in water gradually until you achieve a thick batter consistency.
4. Just before steaming, mix in the baking soda and salt. The batter should be frothy.
5. Grease the idli molds with a little oil and pour the batter into each mold, filling them 3/4 full.
6. Steam the idlis in a steamer for 10-12 minutes over medium-high heat. A toothpick inserted should come out clean.
7. Let them cool for a minute before gently removing from the molds.

Unbelievably soft and fluffy, these Rava Idlis are a testament to how simple ingredients can create magic. The curry leaves and mustard seeds add layers of flavor that make each bite interesting. Serve them warm with coconut chutney or sambar for a comforting meal that feels like a hug.

Sweet Rava Idli with Jaggery and Cardamom

Haven’t we all had those mornings when we crave something sweet yet wholesome to start our day? That’s exactly how I stumbled upon making Sweet Rava Idli with Jaggery and Cardamom, a dish that’s become a weekend staple in my home. It’s the perfect blend of sweetness and spice, and the best part? It’s incredibly easy to whip up.

Ingredients

• 1 cup semolina (rava) – I find the fine variety works best for a fluffy texture.
• 1/2 cup jaggery, grated – The darker the jaggery, the richer the flavor.
• 1/4 cup water – Just enough to dissolve the jaggery.
• 1/2 tsp cardamom powder – Freshly ground cardamom makes all the difference.
• 2 tbsp ghee – My grandma always said ghee adds soul to the dish.
• 1/4 cup yogurt – Room temperature yogurt blends in smoothly.
• 1/4 tsp baking soda – The secret to those soft, airy idlis.
• A pinch of salt – Just a pinch to balance the sweetness.

Instructions

1. In a pan, heat 2 tbsp ghee over medium heat and roast 1 cup semolina until it turns golden and releases a nutty aroma, about 5 minutes. Tip: Constant stirring prevents burning.
2. In another pan, dissolve 1/2 cup grated jaggery in 1/4 cup water over low heat, stirring until completely melted. Strain to remove any impurities.
3. Combine the roasted semolina, jaggery syrup, 1/4 cup yogurt, 1/2 tsp cardamom powder, and a pinch of salt in a bowl. Mix well. Tip: Let the batter rest for 10 minutes; it helps the semolina absorb the flavors.
4. Just before steaming, fold in 1/4 tsp baking soda gently. The batter should be thick yet pourable.
5. Grease idli molds with a bit of ghee and pour the batter into each mold, filling them 3/4 full.
6. Steam in a preheated steamer at 212°F for 12-15 minutes. Tip: To check doneness, insert a toothpick; it should come out clean.
7. Let the idlis cool for a minute before demolding to retain their shape.

Craving something extra? Serve these idlis warm with a dollop of ghee or a side of coconut chutney. The texture is wonderfully soft, with the jaggery and cardamom creating a melody of flavors that’s hard to resist. Perfect for those who love a sweet start to their day!

Rava Idli with Yogurt and Cucumber Raita

How many times have I found myself craving something light yet satisfying for breakfast? Too many to count, which is why Rava Idli with Yogurt and Cucumber Raita has become my go-to. It’s a dish that reminds me of lazy Sunday mornings, where the only plan is to enjoy good food.

Ingredients

• 1 cup semolina (rava) – I’ve found that fine semolina works best for a fluffy texture.
• 1 cup plain yogurt – Full-fat yogurt gives the idlis a richer taste.
• 1/2 cup water – Room temperature, to help the batter come together smoothly.
• 1 tsp mustard seeds – For that perfect tadka flavor.
• 1 tbsp vegetable oil – My kitchen staple for greasing and cooking.
• 1/2 cucumber, grated – Adds a refreshing crunch to the raita.
• Salt to taste – I always start with a pinch and adjust as needed.
• A handful of curry leaves – They bring a fragrant aroma that’s hard to resist.

Instructions

1. In a large bowl, mix the semolina and yogurt until well combined. Let it sit for 10 minutes to allow the semolina to soften.
2. Add water gradually to the mixture, stirring continuously, until you achieve a batter-like consistency. Tip: The batter should be thicker than pancake batter but not too stiff.
3. Heat oil in a small pan over medium heat. Add mustard seeds and curry leaves, sautéing until the seeds start to pop. Tip: This tadka will infuse the batter with incredible flavor, so don’t skip it.
4. Pour the tadka into the batter and mix well. Add salt to taste.
5. Grease the idli molds with oil and pour the batter into each mold, filling them up to 3/4 full.
6. Steam the idlis in a steamer for 10-12 minutes on high heat. Tip: To check if they’re done, insert a toothpick; it should come out clean.
7. For the raita, mix grated cucumber with yogurt and a pinch of salt in a bowl. Serve chilled alongside the warm idlis.

Light and fluffy, these idlis paired with the cool raita make for a perfect balance of textures and flavors. I love serving them with a side of coconut chutney for an extra layer of taste.

Rava Idli with Pomegranate and Mint

Kicking off the morning with something light yet satisfying has always been my mantra, and this Rava Idli with Pomegranate and Mint is my latest obsession. It’s a twist on the classic South Indian breakfast, bringing together the softness of idlis with the crunch and sweetness of pomegranate, all refreshed with a hint of mint.

Ingredients

• 1 cup semolina (rava) – I find the fine variety works best for a smoother texture.
• 1/2 cup plain yogurt – Always go for full-fat for that creamy tang.
• 1/2 cup water – Room temperature, to help the batter come together easily.
• 1/4 cup pomegranate seeds – The jewel-like crunch is irresistible.
• 2 tbsp fresh mint leaves, finely chopped – Adds a burst of freshness.
• 1 tsp baking soda – The secret to fluffy idlis.
• 1 tbsp vegetable oil – A neutral oil ensures the flavors shine.
• 1/2 tsp salt – Just enough to enhance all the flavors.

Instructions

1. In a large bowl, mix the semolina and yogurt until well combined. Let it sit for 10 minutes to allow the semolina to soften.
2. Add water gradually to the mixture, stirring continuously to avoid lumps. The batter should be of pouring consistency.
3. Fold in the pomegranate seeds and mint leaves gently to distribute them evenly throughout the batter.
4. Sprinkle the baking soda and salt over the batter, mixing lightly. The batter will froth slightly – that’s the baking soda working its magic.
5. Grease the idli molds with vegetable oil, ensuring each cavity is well coated to prevent sticking.
6. Pour the batter into the molds, filling each cavity about 3/4 full to allow room for the idlis to rise.
7. Steam the idlis in a preheated steamer for 10 minutes on medium heat. A toothpick inserted should come out clean when they’re done.
8. Let the idlis cool for a minute before demolding them to retain their shape.

You’ll love the contrast of textures in these idlis – the soft, spongy base against the juicy pomegranate seeds. Serve them warm with a side of coconut chutney or a dollop of ghee for an extra layer of flavor. Yum, just writing about it makes me want to make another batch!

Rava Idli with Cashew and Raisins

Remember those lazy Sunday mornings when you crave something light yet satisfying? That’s exactly how I stumbled upon making Rava Idli with Cashew and Raisins, a dish that’s become a staple in my breakfast rotation.

Ingredients

• 1 cup semolina (rava) – I find the fine variety works best for a fluffy texture.
• 1/2 cup plain yogurt – Room temp is my go-to for smoother mixing.
• 1/4 cup water – Adjust as needed for the right batter consistency.
• 1/2 tsp baking soda – The secret to those perfect, airy idlis.
• 1 tbsp ghee – Because everything tastes better with a little ghee.
• 10-12 cashews – I like them whole for a bit of crunch.
• 1 tbsp raisins – They add a sweet surprise in every bite.
• 1/2 tsp mustard seeds – For that tadka magic.
• 1/2 tsp cumin seeds – They bring a warm, earthy flavor.
• 1 green chili, finely chopped – Adjust to your heat preference.
• A pinch of asafoetida (hing) – Just a pinch, it’s potent!
• Salt to taste – I always start with 1/2 tsp and adjust.

Instructions

1. In a large bowl, mix semolina, yogurt, and water to form a smooth batter. Let it rest for 20 minutes – this helps the semolina absorb the moisture.
2. After resting, add baking soda and salt to the batter. Mix well – you’ll notice it becomes a bit frothy.
3. Heat ghee in a small pan over medium heat. Add mustard seeds and wait until they pop – about 30 seconds.
4. Add cumin seeds, green chili, and asafoetida to the pan. Sauté for another 30 seconds until fragrant.
5. Pour this tadka over the batter and mix thoroughly. Fold in cashews and raisins – they’re the jewels of this dish.
6. Grease the idli molds with a bit of ghee. Pour the batter into each mold, filling them 3/4 full.
7. Steam the idlis in a preheated steamer for 10-12 minutes on medium heat. A toothpick inserted should come out clean.
8. Let them cool for a minute before demolding – patience prevents breakage.

Nothing beats the soft, pillowy texture of these idlis, with the occasional crunch of cashews and the sweetness of raisins. Serve them hot with coconut chutney and sambar for a comforting meal that feels like a hug.

Rava Idli with Pumpkin and Sesame Seeds

Zesty mornings call for something special, and that’s exactly what this Rava Idli with Pumpkin and Sesame Seeds brings to the table. Inspired by a cozy autumn morning at my grandma’s, this dish is a twist on the classic, infused with the warmth of pumpkin and the crunch of sesame seeds.

Ingredients

• 1 cup semolina (rava) – I find the fine variety works best for a fluffy texture.
• 1/2 cup grated pumpkin – Freshly grated, none of that canned stuff, for the best flavor.
• 2 tbsp sesame seeds – Toasted lightly, they add a nutty depth that’s irresistible.
• 1 cup yogurt – Full-fat, because why skimp on creaminess?
• 1 tsp baking soda – The secret to those perfect, airy idlis.
• 1 tbsp oil – I use coconut oil for a hint of sweetness, but any neutral oil works.
• Salt to taste – Just a pinch, to bring all the flavors together.

Instructions

1. In a large bowl, mix the semolina and yogurt until well combined. Let it sit for 10 minutes; this helps the rava absorb the moisture.
2. Add the grated pumpkin, sesame seeds, and salt to the mixture. Stir gently to incorporate everything evenly.
3. Sprinkle the baking soda over the batter and give it a quick mix. You’ll see it start to fluff up immediately.
4. Grease the idli molds with oil, ensuring each cavity is well coated to prevent sticking.
5. Pour the batter into the molds, filling each about 3/4 full to allow room for rising.
6. Steam the idlis in a preheated steamer for 15 minutes on medium heat. A toothpick inserted should come out clean when they’re done.
7. Let them cool for a minute before gently removing from the molds. This patience pays off with idlis that hold their shape.

Just out of the steamer, these idlis are a dream—soft, with a slight chew from the sesame seeds and a sweet note from the pumpkin. Serve them with a dollop of ghee and a side of coconut chutney for a breakfast that feels like a hug.

Conclusion

Here’s to exploring the delightful world of Idli Rava with these 18 easy-to-make recipes! Whether you’re craving something savory or sweet, this roundup has something for every palate. We hope you’re inspired to try these dishes and share your culinary adventures with us. Don’t forget to leave a comment with your favorite recipe and pin this article on Pinterest to spread the joy of cooking!

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