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Rava Idli – Idli with Semolina

Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine South Indian
Servings 4


  • 2 cup sooji/ semolina/ rava
  • 1 tsp mustard seed
  • 2 tsp channa dal
  • 2 inch ginger
  • 2 tbsp roasted cashewnuts
  • 6-7 green chillies (finely chopped)
  • 10 curry leaves
  • 3-4 cups grated carrots
  • 1 cup roasted peas
  • 3 tbsp chopped coriander
  • 3 cups grated fresh/desiccated coconut
  • 2 cup thick yogurt (curd)
  • 1/2 cup water
  • 1 pinch baking soda
  • Oil/ Ghee
  • Salt for taste


  • Heat ghee/oil in a pan; add mustard seeds, channa dal sauté till they turn golden brown.
  • Add the green chillies, curry leaves and ginger. Now add the rava and cook on low flame for about 3-5min. Remove from heat and keep aside.
  • Take a large bowl, add the carrots, peas, coriander leaves, coconut, yogurt, water, salt, cashewnuts, baking soda and the above cooled mixture and mix them thoroughly. Let this sit for minimum 15-30min.
  • Grease the idli plates with oil/ghee. Pour the rava batter. Don’t overload the batter in the plates. Steam cook them for 10-15minutes. Turn of the heat and let it sit for 5min and remove. If using a microwave, then take a large bowl fill about 3-4 cups water in them and then place the microwaveable idli plates. Cook for 10-15min on high. Serve hot with chutney/sambhar.


Note: For even better ones, let the batter ferment for about 15-30minutes before you start to steam them. I couldn’t let it sit as we guys were really hungry. Skip it, if you don’t have time.
Keyword Idli with Semolina, Rava Idli