Rava Ragi Idli Recipe – Easy South Indian Breakfast with Carrot & Cashews

Last Updated on 4 months by Neha Deshmukh

Rava Ragi Idli Recipe – Easy South Indian Breakfast with Carrot & Cashews

Introduction

Good morning, everyone! If you’re anything like me, mornings can be… hectic. Finding a breakfast that’s both healthy and quick is a real win. That’s where these Rava Ragi Idlis come in. They’re fluffy, flavorful, and packed with goodness. I first made these when I was trying to sneak more ragi (finger millet) into my family’s diet, and they’ve been a breakfast staple ever since! This recipe combines the lightness of rava (semolina) with the nutritional power of ragi, and a little touch of sweetness from carrots and cashews. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average idlis. They’re:

• Quick & Easy: Ready in under 30 minutes – perfect for busy mornings.
• Healthy: Ragi is a nutritional powerhouse, and the addition of carrots adds extra vitamins.
• Delicious: The tempering and subtle sweetness make these idlis incredibly flavorful.
• Versatile: Great for breakfast, brunch, or even a light dinner.

Ingredients

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

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp chana dal (split chickpeas)
• 1 tsp urad dal (split black lentils)
• 1 tsp cumin seeds
• Pinch of hing (asafoetida)
• 2 tbsp cashews
• 2 tbsp grated carrot
• 2 green chillies, chopped (adjust to your spice preference!)
• 1 tsp ginger paste
• Few curry leaves
• 1 cup rava (semolina)
• 1 cup ragi flour (finger millet flour)
• 1 tsp salt (or to taste)
• 1 cup curd (plain yogurt)
• 2 tbsp chopped coriander leaves
• 1 cup water (plus more if needed)
• 1 tsp eno fruit salt

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Ragi Flour: Ragi is a fantastic grain – it’s rich in calcium, iron, and fiber. It has a slightly earthy flavor that pairs beautifully with the other ingredients. You can usually find it in Indian grocery stores or online.
• Eno Fruit Salt: This is the secret to super fluffy idlis! It creates a chemical reaction that makes the batter light and airy. Don’t worry, it doesn’t add any noticeable flavor.
• Tempering (The Spice Mix): The mustard seeds, dals, and curry leaves are what give South Indian food its signature aroma and flavor. Feel free to adjust the amounts to your liking. Some families add a tiny bit of turmeric powder to the tempering too!
• Regional Variations: In some parts of South India, they add chopped onions to the tempering. It’s a delicious addition if you like onions!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Tempering Time: Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the chana dal and urad dal, and fry until they turn golden brown.
2. Add Aromatics: Toss in the cumin seeds and hing. Fry for a few seconds, then add the cashews and fry until they turn golden.
3. Veggies In: Add the grated carrot, chopped green chillies, ginger paste, and curry leaves. Sauté until everything is fragrant – about a minute or two.
4. Roast the Flours: Add the rava and roast for about 2 minutes, stirring constantly. Then, add the ragi flour and roast for another minute. This step is important – it helps remove the raw flour taste. Take the pan off the heat and let the mixture cool down.
5. Combine & Mix: Transfer the cooled mixture to a large bowl. Add the salt, curd, and chopped coriander. Mix well.
6. Adjust Consistency: Gradually add water, mixing until you get a batter that’s slightly thicker than pancake batter. Cover the bowl and let the batter rest for 20 minutes. This allows the rava to absorb the water and the flavors to meld.
7. The Eno Magic: Just before you’re ready to steam, mix the eno fruit salt with 2 tablespoons of water. Gently fold this into the batter until it becomes light and frothy. Don’t overmix!
8. Steam It Up: Grease your idli molds with a little oil. Pour the batter into the molds, filling each cavity about ¾ full. Steam for 15 minutes, or until a toothpick inserted into the center comes out clean.
9. Serve & Enjoy: Carefully remove the idlis from the molds and serve hot with your favorite chutney and sambar!

Expert Tips

• Don’t Overmix: Overmixing the batter after adding the eno will result in dense idlis.
• Water Temperature: Use room temperature water for the batter.
• Steamer Check: Make sure your steamer has enough water before you start.

Variations

• My Family’s Favorite: My kids love it when I add a handful of grated beetroot to the batter for a beautiful pink hue and extra nutrients!
• Spicier Version: If you like things spicy, add an extra green chilli or a pinch of red chilli powder to the tempering.
• Herbaceous Delight: Experiment with different herbs like mint or parsley in the batter.

Vegan Adaptation

Want to make these idlis vegan? Simply substitute the curd with vegan yogurt (soy or coconut yogurt work well).

Gluten-Free Confirmation

Good news! This recipe is naturally gluten-free, as both rava and ragi flour are gluten-free grains.

Spice Level Adjustment (Green Chilli)

Easily adjust the spice level by adding more or fewer green chillies. You can also remove the seeds from the chillies for a milder flavor.

Festival Adaptations (Ganesh Chaturthi, Breakfast Brunch)

These idlis are a wonderful addition to a Ganesh Chaturthi breakfast spread. They’re also perfect for a weekend brunch with friends and family!

Serving Suggestions

These Rava Ragi Idlis are best served hot with:

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

Storage Instructions

• Batter: You can store the batter in the refrigerator for up to 24 hours. You may need to add a little water to adjust the consistency before steaming.
• Cooked Idlis: Leftover idlis can be stored in the refrigerator for up to 3 days. Reheat them by steaming or microwaving.

FAQs

What is the best way to get the idlis to steam perfectly?

Make sure your steamer is properly preheated and that you don’t open the lid during the steaming process. A consistent steam is key!

Can I make the batter ahead of time? If so, for how long?

Yes, you can! You can prepare the batter up to 24 hours in advance. Just add the eno fruit salt right before steaming.

What can I substitute for Eno fruit salt?

You can use baking soda (about ¼ tsp) mixed with a little lemon juice as a substitute, but the idlis might not be as fluffy.

Is ragi flour easily available, and where can I find it?

Ragi flour is becoming increasingly popular, so you should be able to find it in most Indian grocery stores or online retailers.

Can I add other vegetables to this idli recipe?

Absolutely! Feel free to experiment with other grated vegetables like zucchini, beetroot, or spinach.