Rava Idly

Rava idly is a favorite for many of us at restaurants but at home are we fans of rava idly? I had given few attempts in the past and they have come out ok and was not closer to what we get in restaurants, however this time it was closer to the one’s we get in restaurants…


1.     Sooji – 2 cups
2.     Thick curd – 2 cups
3.     Water – 1 cup
4.     Salt to taste
5.     Ghee – 1 tbsp
6.     Cashewnut – 1 tbsp
7.     Oil – 1 tbsp
8.     Asafoetida – 1 pinch
9.     Mustard seeds -1 tsp
10. Bengal gram – 1 tbsp
11. Urad dal – 1 tbsp
12. Cumin seeds – 1 tbsp
13. Pepper – 1/2 tbsp
14. Curry leaves – 1 spring
15. Green chilies – 3
16. Baking soda – 1 tsp


Step 1: Heat ghee and roast broken cashew nuts in it, drain the cashews and roast sooji in the same ghee until the flavor emanates. Let it cool for few minutes.
Step 2: Take the roasted sooji, Beaten curds, water, salt and mix well. Keep it aside for 30 minutes.

Step 3: Heat oil, crackle mustard seeds, cumin seeds, pepper, add bengal gram, urad dal, asafoetida, curry leaves, green chilies and fry until the dals get golden brown color.
Step 4: Keep the steamer or the idly cooker on heat; add the tempering, roasted cashews, baking soda to the sooji batter and mix well.

Step 5: Pour batter into idly plates and steam cook for 5-10 minutes. Check for proper cooking with a tooth pick or knife before taking out.

Step 6: Serve hot with coconut chutney.

* Usually grated coconut, carrot, ginger and chopped coriander are used in rava idlies. I did not use them as they de-color on steaming; also pepper and cumin have digestion properties and so i replaced ginger with those.


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