Rava & Potato Masala Recipe- Authentic Indian Steamed Idli Delight

Last Updated on 2 months by Neha Deshmukh

Rava & Potato Masala Idli: Authentic Indian Steamed Delight

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Rava & Potato Masala Idli. It’s a delightful twist on the classic South Indian idli, and honestly, it’s become a weekend staple in my home. The combination of the fluffy rava batter and the flavorful potato masala is just chef’s kiss! I first made this when I was trying to use up some leftover potatoes, and it quickly became a family favorite. Let’s get cooking!

Why You’ll Love This Recipe

This Rava & Potato Masala Idli is a winner for so many reasons. It’s relatively quick to make – perfect for when you want a delicious, homemade breakfast or snack without spending hours in the kitchen. The rava (semolina) gives it a lovely texture, slightly coarser than rice idli, and the potato masala adds a burst of flavor. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and serve it with your favorite chutney.

Ingredients

Here’s what you’ll need to make these yummy idlis:

• 2 tsp oil
• 1 tsp mustard seeds
• 0.5 tsp cumin seeds
• 1 tsp chana dal (split chickpeas)
• 1 pinch hing (asafoetida)
• Few curry leaves
• 0.5 onion, chopped
• 2 green chillies, chopped
• 0.5 tsp ginger paste
• 0.5 tsp turmeric powder
• 0.5 tsp salt (plus more for the batter)
• 3 potatoes, boiled and grated
• 2 tbsp coriander leaves, chopped
• 2 tsp oil
• 1.5 cup rava (semolina)
• 0.5 tsp salt
• 0.75 cup curd (yogurt)
• 1 cup water
• 0.5 tsp eno fruit salt (or baking soda)

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Rava/Semolina: I prefer using fine rava for a softer idli, but medium rava works too – it will just give a slightly coarser texture. Make sure your rava is fresh for the best results.
• Hing/Asafoetida: Don’t skip the hing! It adds a unique, savory flavor that’s essential in Indian cooking. A little goes a long way, so just a pinch is perfect.
• Potato Masala – Regional Variations: Every family has their own take on potato masala. Some add peas, others include carrots. Feel free to experiment! My grandmother always added a touch of garam masala, which I sometimes do too.
• Curd/Yogurt: Use plain, unsweetened curd. If it’s too sour, you can add a tiny pinch of sugar to balance it out.

Step-By-Step Instructions

Alright, let’s get to the cooking!

1. Make the Potato Masala: Heat 2 tsp oil in a kadai (or deep pan). Once hot, add the mustard seeds. When they splutter, add the cumin seeds, chana dal, hing, and curry leaves. Let them sizzle for a few seconds.
2. Add the chopped onion, green chillies, and ginger paste. Sauté until the onions soften and turn translucent.
3. Mix in the turmeric powder and salt. Cook for another minute until the raw aroma disappears.
4. Add the boiled, grated potatoes. Mash them slightly and combine thoroughly with the spices.
5. Stir in the chopped coriander leaves. Set the aloo masala stuffing aside.
6. Prepare the Rava Batter: In a separate pan, roast 2 tsp oil with 1.5 cups of rava until it becomes fragrant – about 3-5 minutes. Be careful not to burn it! Let it cool completely.
7. Transfer the roasted rava to a bowl. Add 0.5 tsp salt, 0.75 cup curd, and 1 cup water. Mix well to form a thick batter. Let this rest for at least 10 minutes – this allows the rava to absorb the water.
8. Just before steaming, add 0.5 tsp eno fruit salt and 2 tbsp water to the batter. Gently mix it in – don’t overmix! You’ll see the batter become light and airy.
9. Steam the Idlis: Grease your idli moulds. Fill each mould about halfway with the rava batter, then add a spoonful of the aloo masala. Cover the masala with more batter.
10. Steam the idlis for 15 minutes. A good test is to insert a toothpick – if it comes out clean, they’re ready! Let them cool slightly before removing them from the moulds.

Expert Tips

• Don’t overmix the batter after adding the eno. You want to keep those air bubbles intact!
• If your idlis are sticking to the moulds, grease them really well with oil.
• For extra fluffy idlis, let the batter rest for a longer time – up to 30 minutes.

Variations

• Spicy Kick: Add a pinch of red chilli powder to the potato masala for an extra spicy kick. My friend, Priya, loves to add a finely chopped serrano pepper!
• Vegetable Medley: Add finely chopped carrots, peas, or beans to the potato masala.
• Different Stuffings: Get creative with the stuffing! You can use paneer (Indian cheese), vegetables, or even leftover dal.

Vegan Adaptation

To make this recipe vegan, simply substitute the curd with plant-based yogurt. Coconut yogurt works particularly well!

Gluten-Free Notes (Rava source)

Rava is generally gluten-free, but it’s always best to check the packaging to ensure it hasn’t been processed in a facility that also handles wheat.

Spice Level Adjustment

If you’re sensitive to spice, reduce the number of green chillies or remove the seeds before chopping.

Festival Adaptations

These idlis are perfect for Ganesh Chaturthi! They’re a light and delicious offering to the deity. They also make a fantastic breakfast any day of the week.

Serving Suggestions

Serve these Rava & Potato Masala Idlis hot with:

• Coconut chutney
• Sambar
• Mint-coriander chutney
• Or simply enjoy them plain!

Storage Instructions

Leftover idlis can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming or microwaving.

FAQs

What is the best type of Rava to use for Idli?

Fine rava is preferred for softer idlis, but medium rava works too.

Can I make the batter ahead of time?

You can prepare the rava batter (before adding the eno) a few hours in advance and store it in the refrigerator. Add the eno just before steaming.

How do I prevent the Idlis from becoming sticky?

Grease the idli moulds generously with oil.

What chutneys pair best with Rava & Potato Masala Idli?

Coconut chutney and sambar are classic pairings. Mint-coriander chutney also works beautifully.

Can I steam the Idlis in a regular pot without an Idli stand?

Yes, you can! Place a heatproof plate or bowl upside down in the pot, add water, and then place the idli moulds on top of the plate. Just make sure the water doesn’t touch the moulds.

Enjoy making these delicious Rava & Potato Masala Idlis! I hope this recipe brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!