Rava Idli Recipe- Quick Vegetable Semolina Cakes with Hing

Last Updated on 2 months by Neha Deshmukh

Rava Idli Recipe: Quick Vegetable Semolina Cakes with Hing

Hey everyone! If you’re anything like me, mornings can be… hectic. Between getting ready for the day and making sure everyone’s fed, sometimes a quick and easy breakfast is a lifesaver. That’s where these Rava Idlis come in! I first made these when I was a student, needing something fast, filling, and delicious – and they’ve been a staple ever since. They’re fluffy, subtly savory, and packed with veggies. Let’s get cooking!

Why You’ll Love This Recipe

These Rava Idlis (also known as Semolina Idlis) are a fantastic alternative to traditional rice idlis. They’re incredibly quick to make – no overnight fermentation needed! Plus, they’re a great way to sneak in some extra vegetables. The addition of hing (asafoetida) adds a wonderful depth of flavor that really elevates these little cakes. You’ll get a soft, fluffy, and flavorful breakfast or snack in under 30 minutes.

Ingredients

Here’s what you’ll need to make about 15 idlis:

• 3 tsp oil
• 1 tsp mustard seeds
• 1 tsp chana dal (split chickpeas)
• 0.5 tsp cumin seeds
• 1 tsp urad dal (split black lentils)
• 1 pinch hing (asafoetida)
• Few curry leaves
• 2 green chillies, finely chopped
• 1 inch ginger, grated
• 5 cashews
• 0.5 cup finely chopped carrot
• 0.5 cup finely chopped capsicum (bell pepper)
• 2 tbsp sweet corn
• 5 beans, finely chopped
• 2 tbsp peas
• 0.25 tsp turmeric powder
• 1 tsp salt
• 1 cup rava (semolina) – about 150g
• 0.75 cup curd (yogurt) – about 180ml
• 0.5 cup water – about 120ml
• 2 tbsp chopped coriander leaves
• 0.5 tsp eno fruit salt

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Hing (Asafoetida): Don’t skip this! It adds a unique umami flavor. A little goes a long way. If you’re not familiar with it, it smells quite pungent, but cooks into a lovely savory note.
• Rava (Semolina): I prefer using fine rava for a softer texture, but coarse rava works too – just adjust the water slightly if needed. About 150g is perfect for this recipe.
• Vegetable Variations: Feel free to get creative with the veggies! My family loves adding finely chopped beetroot or spinach. In some regions of India, you’ll find people adding grated radish or even finely chopped potatoes.
• Yogurt: Use plain, unsweetened yogurt. Dahi is the traditional choice, but any plain yogurt will work.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. Heat the oil in a pan over medium heat. Add the mustard seeds. Once they splutter, add the chana dal, cumin seeds, and urad dal. Sauté until the dals turn golden brown.
2. Add the hing and curry leaves. Sauté for a few seconds until fragrant.
3. Now, toss in the chopped green chillies, grated ginger, and cashews. Sauté until the cashews turn golden.
4. Add the chopped carrot, capsicum, sweet corn, beans, and peas. Sauté for about 2 minutes, just to soften them slightly.
5. Sprinkle in the turmeric powder and salt. Give everything a good stir, then add the rava (semolina). Roast on low heat for 5-7 minutes, stirring constantly to prevent it from burning. You’ll notice a lovely nutty aroma.
6. Let the mixture cool down a bit. Then, transfer it to a large bowl. Add the yogurt and water, and mix well to form a batter. It should be of a medium consistency – not too thick, not too runny.
7. Let the batter rest for about 20 minutes. This allows the rava to absorb the moisture.
8. Just before steaming, add the eno fruit salt to the batter. Gently mix it in until the batter becomes light and frothy. Don’t overmix!
9. Grease the idli plates well. Immediately pour the batter into the idli moulds.
10. Steam for 15 minutes on medium flame. A good test is to insert a toothpick – it should come out clean.
11. Let the idlis cool slightly before carefully removing them from the plates.

Expert Tips

• Roasting the rava is crucial for that perfect texture. Don’t skip this step!
• Adding the Eno right before steaming is key for fluffy idlis.
• Don’t open the steamer lid while the idlis are steaming – it can affect the texture.

Variations

• Vegan Adaptation: Substitute the yogurt with plant-based yogurt (like soy or coconut yogurt).
• Gluten-Free Notes: Rava is generally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: Adjust the amount of green chillies to your liking. My friend, Priya, loves adding a pinch of red chilli powder for extra heat!
• South Indian Breakfast/Tiffin Adaptations: Serve with a variety of South Indian chutneys and sambar for a complete and satisfying breakfast or tiffin.

Serving Suggestions

These Rava Idlis are best served warm. They pair beautifully with:

• Coconut Chutney
• Sambar
• Tomato Chutney
• A dollop of ghee (clarified butter)

Storage Instructions

Leftover idlis can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming for a few minutes or microwaving with a splash of water.

FAQs

1. What is the best type of rava to use for idli?

Fine rava is generally preferred for a softer texture, but coarse rava works too. You might need to adjust the water slightly if using coarse rava.

2. Can I make the batter ahead of time? If so, how long can it rest?

You can prepare the batter up to 2 hours in advance. However, add the Eno fruit salt only right before steaming.

3. What can I substitute for Eno fruit salt?

You can use baking soda (about 1/4 tsp) mixed with a little lemon juice as a substitute, but the results might not be as fluffy.

4. My idlis are too hard, what went wrong?

Likely, you didn’t roast the rava enough, or the batter was too thick. Make sure to roast the rava well and adjust the water accordingly.

5. Can I add other vegetables to this recipe? Which ones work best?

Absolutely! Finely chopped beetroot, spinach, radish, or even grated potatoes work well. Just make sure they’re finely chopped so they cook through properly.