Rava idli


Preparation time: 20 Minutes | Cook time: 20 Minutes


Rava (Sooji) – 2 cups

Oil – 3 tbsp

Mustard seeds – 1 tbsp

Chana dal – 1 tbsp

Cashews – 6

Curry leaves – 6

Coriander leaves – ½ cup

Curd – 2 and half cup

Eno salt – 1 tbsp


Salt to taste


  • Heat oil in a pan. Add mustard seeds wait until it crackle then add chana dal let it turn light brown.
  • Add cashews, curry leaves and saute for about 4 seconds.
  • Add sooji, fry about 2 minutes then add salt and mix well. Takeout to a bowl. Let it cool down completely.
  • Add curd and coriander leaves. Mix well. Add extra water if needed to make a medium consistency idli batter.
  • Heat idli cooker by adding water to it. Grease idli plates with ghee or oil.
  • Now add eno salt to the batter and mix well. Bubbles will form.
  • Immediately pour batter into the idli plates and steam for about 10 to 15 minutes.
  • Takeout on to a serving plate.

Hot Rava idli is ready to serve with Bombay sagu.


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