Carrot Rava Idli Recipe – Steamed Semolina Cakes with Cashews

Last Updated on 4 months by Neha Deshmukh

Carrot Rava Idli Recipe – Steamed Semolina Cakes with Cashews

Hey everyone! If you’re looking for a breakfast that’s both healthy and delicious, you absolutely have to try these Carrot Rava Idlis. I remember the first time I made these – I was trying to sneak more veggies into my kids’ breakfast, and they were a huge hit! The slight sweetness from the carrots, combined with the fluffy texture of the rava, is just perfect. Plus, they look so pretty with a cashew nestled in each one. Let’s get cooking!

Why You’ll Love This Recipe

These Carrot Rava Idlis are a fantastic twist on the classic South Indian breakfast. They’re quick to make (especially if you’re familiar with idli making!), packed with nutrients, and incredibly satisfying. They’re also a great way to use up leftover grated carrots. Honestly, what’s not to love? They’re perfect for a weekend brunch or a quick weekday breakfast.

Ingredients

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

• 1 cup sooji/cream of wheat/semolina/upma ravva (approx. 150g)
• ½ tsp mustard seeds
• 1 tbsp chana dal (split chickpeas)
• 1 inch grated ginger
• 3 green chilies (adjust to your spice preference)
• 5-6 curry leaves
• 1 big pinch of soda (baking soda)
• 2 carrots, grated (approx. 200g)
• 2 tbsp fresh coriander leaves, chopped
• 2 tbsp grated fresh coconut
• Salt to taste
• 1 cup thick curd (plain yogurt) (approx. 240ml)
• ¼ cup water (approx. 60ml)
• 2 tbsp roasted cashewnuts
• 1 tbsp ghee or oil

Ingredient Notes

Let’s talk ingredients!

• Sooji/Rava: This is the star of the show! I prefer using fine sooji for a softer idli, but medium sooji works too. Just be aware that medium sooji might give a slightly coarser texture.
• Tempering: The mustard seeds, chana dal, green chilies, and curry leaves create a beautiful tempering that adds so much flavor. In some regions, people also add urad dal (split black lentils) to the tempering – feel free to experiment!
• Fresh Coconut & Coriander: Don’t skimp on these! Freshly grated coconut and chopped coriander leaves really elevate the flavor. If you absolutely must, you can use desiccated coconut, but the fresh stuff is so much better.

Step-By-Step Instructions

Alright, let’s get down to making these beauties!

1. Heat the ghee or oil in a pan over medium heat. Add the mustard seeds and wait for them to splutter – that’s when you know they’re ready to party!
2. Add the chana dal and sauté until it turns golden brown. This usually takes about 2-3 minutes.
3. Now, toss in the green chilies and curry leaves. Sauté for another minute until fragrant. Finally, add the grated ginger and cook for 30 seconds.
4. Remove the pan from the heat and add the sooji. Roast the sooji on low-medium heat for about 3 minutes, stirring constantly. This step is important – it removes the raw smell of the sooji. Let it cool completely.
5. In a large bowl, mix the roasted sooji with the grated carrots, coriander leaves, coconut, curd, water, and salt. Mix well until everything is combined.
6. Add the baking soda and gently mix it in. Don’t overmix!
7. Cover the bowl and let the batter rest for at least 30 minutes. This allows the sooji to absorb the moisture and gives you a fluffier idli.
8. While the batter rests, grease the idli plates generously. Place a cashew on each mold – this is the fun part!
9. Pour the batter over the cashews, being careful not to overfill the molds.
10. Steam the idlis on medium heat for 10-12 minutes. A good way to check if they’re done is to insert a toothpick – it should come out clean.
11. Let the idlis sit in the steamer for 5 minutes before removing them. This prevents them from collapsing. Serve hot with your favorite chutney!

Expert Tips

• Don’t Overmix: Overmixing the batter can result in dense idlis. Gently combine the ingredients.
• Water Consistency: Adjust the amount of water if needed. The batter should have a thick, flowing consistency.
• Steamer Check: Make sure your steamer has enough water before you start.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the curd with vegan yogurt.
• Gluten-Free Notes: Sooji/Rava is generally gluten-free, but always check the packaging to ensure it’s processed in a gluten-free facility.
• Spice Level Adjustment: Add more or fewer green chilies depending on your preference. My friend, Priya, loves to add a pinch of red chili powder too!
• South Indian Breakfast/Tiffin Adaptations: Serve these with sambar and a variety of chutneys for a complete South Indian breakfast spread.

Serving Suggestions

These Carrot Rava Idlis are delicious on their own, but they’re even better with a side of chutney! I highly recommend peanut chutney, coconut chutney, or even a spicy tomato chutney. A warm cup of filter coffee is the perfect accompaniment.

Storage Instructions

Leftover idlis can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming them again for a few minutes. You can also freeze them for longer storage.

FAQs

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

Fine sooji generally gives the softest results, but medium sooji works too.

Can I make the batter ahead of time? How long will it keep?

Yes, you can! The batter can be made ahead of time and stored in the refrigerator for up to 24 hours.

How do I prevent the Idlis from sticking to the plates?

Grease the idli plates very generously with oil or ghee.

What is the best chutney to serve with Carrot Rava Idli?

Peanut chutney and coconut chutney are classic pairings, but feel free to experiment with your favorites!

Can I use frozen grated carrots in this recipe?

Yes, you can! Just make sure to thaw them completely and squeeze out any excess water before adding them to the batter.