Rava Idli

A popular South Indian dish. Needs a pressure cooker with idli maker attachment.
Fairly difficult

Rava Idli


For 5 Person(s)


  • 2 cup(s) rava, fine
  • 5 Whole green chilies
  • 2 cup(s) thick curd or yogurt
  • 0.5 cup(s) finely chopped onions
  • 5 tablespoon(s) cooking oil
  • 5 tablespoon(s) ghee
  • 2 tablespoon(s) chopped cilantro leaves
  • 2 tablespoon(s) curry leaves
  • 0.5 teaspoon(s) baking soda
  • 1.5 teaspoon(s) salt, or as desired


  • 1.5 teaspoon(s) cashew nuts
  • 0.5 teaspoon(s) urad dal
  • 1 teaspoon(s) chana dal
  • 0.25 teaspoon(s) mustard seeds

For Garnish

  • 2 tablespoon(s) finely grated carrots
  • 2 tablespoon(s) fresh coconut, scraped

Rava Idli Directions

  1. Mix Rava (roasted) with sour curds thoroughly so that no lumps are formed.
  2. Fry seasonings in a little oil along with chopped onions for about 2-3 minutes.
  3. Pour curd, rava mixture, salt chopped chilies, coriander leaves, and soda.
  4. Put in the grated carrots and the broken cashews. Mix well and immediately pour into oil-greased Idli plates and steam for 10 minutes or until it is cooked.
  5. To get the best Rava idlis, heat the pressure cooker only with water for a couple of minutes and then keep the Idli plates inside it.
  6. Serve hot with coconut or tomato chutney.