How to make Rava idli - Semolina mixed with yogurt, tempered, poured into idli moulds and steamed

This recipe is contributed by Member Kirithiga Kannan.

Main Ingredients : Semolina, Yogurt (दही)

Cuisine : Tamil Nadu

Course : Snacks and Starters

Rava idli Recipe Card

Rava idli

The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

For more recipes related to Rava idli checkout Vegetable Upma, Rawa Dosai, Suji Aur Dahi Ka Cake, Kuzhi Uppu Paniyaram . You can also find more Snacks and Starters recipes like Brinjal Parmesan Bake, Tadka Bread, Chicken Tikka Burger, Baida Roti.

Prep Time : 51-60 minutes

Cook time : 6-10 minutes

Serve : 2

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rava idli Recipe

  • Semolina 3/4 cup

  • Yogurt 1/2 tables

  • Mustard seeds 1/4 teaspoon

  • Cumin seeds 1/4 teaspoon

  • Split Bengal gram (chana dal) 1 teaspoon

  • Cashewnuts 10-12

  • Green chillies coarsely ground 3-4

  • Yogurt 3/4 cup

  • Salt to taste

  • Soda 1/2 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Heat one tablespoon ghee in a non-stick pan.

Step 2

Add mustard seeds, cumin seeds, chana dal and cashewnuts and saute for a minute.

Step 3

Add green chillies and saute for a minute. Add semolina and cook for two minutes.

Step 4

Remove the pan from heat and pour it in the bowl.

Step 5

Add yogurt, salt, soda and coriander leaves and mix well. And rest it for an hour.

Step 6

Grease the idli moulds and pour the batter in the moulds and steam for fifteen minutes.

Step 7

Remove and serve with coriander chutney.