Rava Idli Recipe – Authentic South Indian Semolina Steamed Cakes

Last Updated on 2 months by Neha Deshmukh

Rava Idli Recipe – Authentic South Indian Semolina Steamed Cakes

Introduction

Oh, Rava Idli! These fluffy, steamed cakes are a staple in South Indian homes, and honestly, one of my absolute favorites. They’re lighter than their rice-based cousins, and just so comforting. I first made these when I was trying to impress my in-laws, and they were a huge hit! This recipe is a little piece of my kitchen I’m excited to share with you. It’s surprisingly easy, and the results are always worth it.

Why You’ll Love This Recipe

Let’s be real, who doesn’t love a good, quick, and delicious breakfast (or dinner, no judgement here!). Rava Idli ticks all the boxes. They’re:

• Quick to make: No overnight soaking or grinding needed!
• Light & Fluffy: The semolina gives them a wonderful texture.
• Versatile: Perfect with sambar, chutney, or even a simple dollop of ghee.
• Comfort Food: Seriously, these just feel good to eat.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup semolina/rava (about 150g)
• ?? cup rice flour (about 75-100g – see notes below!)
• 2 cups yogurt (about 480ml, plain, full-fat is best)
• ?? to 1 ?? cups buttermilk (about 240-480ml – adjust for batter consistency)
• ?? teaspoon baking soda (about 5g)
• 2 teaspoon minced ginger
• A handful cilantro leaves, chopped
• Salt to taste
• ?? teaspoon coconut oil (about 5ml)
• 2-3 green chillies, finely chopped (adjust to your spice preference!)
• 6-7 curry leaves
• ?? teaspoon mustard seeds (about 5g)
• ?? teaspoon asafetida (hing) – a pinch is enough!

Ingredient Notes

Let’s talk ingredients! A few things can make or break a good Rava Idli.

• Semolina/Rava: I prefer using fine semolina (chana dal rava) for a softer idli. But coarse semolina (bombay rava) works too, it’ll just have a slightly different texture.
• Rice Flour Variations: You can use regular rice flour, or even a mix of rice flour and a little bit of urad dal flour (split black lentil flour) for a more authentic South Indian flavor. I usually add about ¼ cup of urad dal flour.
• Buttermilk is Key: Don’t skip the buttermilk! It’s what gives the idlis their lightness and slight tang. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes.
• Coconut Oil – A South Indian Must: Coconut oil is traditional for tempering and adds a lovely aroma. You can use vegetable oil in a pinch, but coconut oil really elevates the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the semolina and rice flour in a pan on medium-low heat. Keep stirring! You want them lightly browned and fragrant – about 5-7 minutes. Let them cool slightly. This step is important – it removes any moisture and gives the idlis a better texture.
2. In a large bowl, combine the roasted flours, yogurt, baking soda, ginger, cilantro, and salt. Mix everything well.
3. Now, gradually add the buttermilk, mixing as you go. You’re looking for a batter that’s slightly thinner than pancake batter. It should flow easily, but not be too runny.
4. Time for the tempering! Heat the coconut oil in a small pan. Once hot, add the mustard seeds. When they splutter (be careful!), add the curry leaves, green chillies, and asafetida. Fry for a few seconds, then immediately pour this fragrant mixture into the batter. Mix well.
5. Let the batter rest for at least 15 minutes. This allows the semolina to absorb the buttermilk and the flavors to meld.
6. Grease your idli plates well with coconut oil. Fill each mold with the batter.
7. Steam the idlis in a steamer or pressure cooker (without the weight) for 10-12 minutes, or until a toothpick inserted into the center comes out clean.

Expert Tips

• Don’t overmix the batter after adding the buttermilk. A little lumpiness is okay!
• Make sure your steamer has enough water. You don’t want it to run dry mid-steaming.
• If using a pressure cooker, use a trivet to keep the idli plates above the water level.

Variations

• Vegan Adaptation: Swap the yogurt and buttermilk for plant-based alternatives like soy or almond yogurt and plant-based buttermilk. They work beautifully!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as you ensure your semolina and rice flour are certified gluten-free.
• Spice Level Adjustment: My family loves a little kick, but you can easily adjust the number of green chillies to suit your taste.
• Festival Adaptations: Rava Idli is a popular choice during Ganesh Chaturthi and other South Indian festivals. You can add a sprinkle of grated coconut to the batter for a festive touch.

Serving Suggestions

Rava Idli is best served hot! Here are a few of my favorite ways to enjoy them:

• With a steaming bowl of sambar.
• Paired with creamy coconut chutney.
• Served with a tangy tomato-onion chutney.
• A simple dollop of ghee is also divine!

Storage Instructions

• Leftover Idlis: Store leftover idlis in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming or microwaving.
• Idli Batter: You can store the batter in the refrigerator for up to 24 hours. It might thicken slightly, so add a little more buttermilk if needed.

FAQs

• What is the best type of semolina to use for Rava Idli? Fine semolina (chana dal rava) is preferred for a softer texture, but coarse semolina (bombay rava) works too.
• Can I make Rava Idli batter ahead of time? Yes, you can! Store the batter in the refrigerator for up to 24 hours.
• How do I prevent the idlis from becoming too hard? Don’t overcook them! Check for doneness with a toothpick. Also, using the right ratio of ingredients (especially buttermilk) is key.
• What is the purpose of adding buttermilk to the batter? Buttermilk adds lightness, tang, and helps create a fluffy texture.
• Can I steam the idlis in a regular pot without an idli stand? You can! Place a heat-proof plate or rack at the bottom of the pot, add enough water, and arrange the idli molds on top. Just make sure the water doesn’t touch the molds.