Are you looking for a delicious and healthy breakfast option? Look no further than idli rava! Rava, also known as semolina or sooji, is a popular Indian ingredient used to make soft and fluffy idlis. When combined with yogurt and spices, it creates a perfect combination of flavors and textures. In this article, we will explore 18 different idli rava recipes that are sure to tantalize your taste buds. From classic combinations like Soft and Fluffy Rava Idli to more adventurous options like Spicy Masala Rava Idli, there’s something for everyone.
We’ll start with a classic: Soft and Fluffy Rava Idli, where the simplicity of ingredients allows the natural flavors of the rava and yogurt to shine through. Then, we’ll spice things up with the likes of Curry Leaves and Mustard Rava Idli and Spicy Garlic Chutney Rava Idli. Whether you’re in the mood for something savory or sweet, our idli rava recipes have got you covered.
Stay tuned for a culinary journey that will leave your taste buds craving more!
Soft and Fluffy Rava Idli
Rava idlis are a popular South Indian breakfast or snack option that can be easily prepared at home. This recipe yields soft and fluffy idlis with a delicious rava flavor.
Ingredients:
– 1 cup semolina (rava)
– 1/2 cup yogurt
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1 tablespoon lemon juice
– 1/2 cup water
– Fresh cilantro leaves for garnish
Instructions:
1. In a bowl, mix together semolina, yogurt, baking soda, and salt.
2. Add lemon juice and mix until the mixture is well combined.
3. Gradually add water to form a smooth batter.
4. Cover the mixture and let it rest in a warm place for 1 hour or overnight.
5. Heat idli steamer or a regular steamer with enough water to steam the idlis.
6. Grease idli molds with a little oil and pour the batter into them.
7. Steam the idlis for 10-12 minutes, or until they are cooked through and soft.
Cooking Time: 15-20 minutes
Spicy Masala Rava Idli
A twist on traditional idlis, this Spicy Masala Rava Idli recipe combines the softness of rava idlis with a kick of spice. Perfect for a quick and flavorful breakfast or snack.
Ingredients:
– 1 cup rava (semolina)
– 2 cups water
– 1/4 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2-3 green chilies, finely chopped
– 1/2 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– Ghee or oil for serving
Instructions:
1. In a large bowl, mix rava and yeast.
2. Gradually add water to the mixture and stir well.
3. Cover and let it ferment for 6-8 hours.
4. Add salt, oil, onion, green chilies, cumin seeds, coriander powder, and turmeric powder to the batter.
5. Mix well and adjust consistency as needed.
6. Pour the batter into idli molds or small cups.
7. Steam the idlis for 10-12 minutes or until cooked through.
8. Serve with a dollop of ghee or oil.
Cooking Time: 20-25 minutes
Cheesy Rava Idli with Herbs
This recipe combines the traditional South Indian idli with the creamy richness of cheese and the freshness of herbs, creating a unique and delicious breakfast or snack option.
Ingredients:
– 1 cup rava (semolina)
– 1/2 cup lukewarm water
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1 tablespoon butter, melted
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped scallions (green onions)
– Lemon wedges, for serving
Instructions:
1. In a large bowl, mix together rava and lukewarm water until smooth. Add baking soda and salt; stir well.
2. Rest the mixture for 5 minutes to allow it to ferment slightly.
3. Preheat a non-stick idli pan or a regular non-stick skillet over medium heat.
4. Pour in the rava mixture and spread evenly.
5. Dot the surface with melted butter, then sprinkle cheese, cilantro, and scallions on top.
6. Cook for 2-3 minutes or until the bottom is golden brown.
7. Flip and cook the other side for another 1-2 minutes or until golden brown.
8. Serve warm with a squeeze of lemon juice.
Cooking Time: 10-12 minutes
Coconut Rava Idli with Cashews
This recipe combines the creamy richness of coconut milk with the nutty flavor of cashews, creating a unique and delicious twist on traditional rava idlis.
Ingredients:
– 1 cup semolina (rava)
– 1/2 cup grated fresh coconut
– 1/4 cup cashew nuts, chopped
– 1/2 teaspoon baking powder
– Salt, to taste
– 3/4 cup coconut milk
– 1 tablespoon oil
– Water, as needed
Instructions:
1. In a mixing bowl, combine semolina, grated coconut, cashews, and baking powder.
2. Gradually add coconut milk and mix until a smooth batter forms. The consistency should be similar to dosa batter.
3. Heat oil in an idli mold or steamer basket. Pour the batter into the mold, filling it about 3/4 of the way.
4. Steam the idlis for 15-20 minutes or cook in a pressure cooker with 1 cup water for 5 minutes.
5. Serve warm with your favorite accompaniments, such as sambar and chutney.
Cooking Time: 15-20 minutes
Tomato and Onion Rava Idli
This recipe combines the traditional Indian idli with the flavors of fresh tomatoes and onions, creating a unique and delicious twist. Perfect for a quick breakfast or snack.
Ingredients:
– 1 cup rava (semolina)
– 2 cups water
– 1/4 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1 tablespoon oil
– 1 small onion, finely chopped
– 1 medium tomato, diced
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, mix together rava and yeast.
2. Gradually add water to the mixture, stirring until smooth.
3. Add salt, oil, and chopped onion. Mix well.
4. Heat a non-stick pan over medium heat. Pour in about 1/4 cup of the idli mixture.
5. Cook for 2-3 minutes or until the bottom is lightly browned.
6. Flip and cook for another minute.
7. Serve with diced tomatoes on top and garnish with cilantro leaves.
Cooking Time: 10-12 minutes
Spinach and Corn Rava Idli
A delicious twist on traditional idlis, this recipe combines the flavors of spinach and corn with the comforting familiarity of rava (semolina) idlis. Perfect for a quick breakfast or snack.
Ingredients:
– 1 cup rava (semolina)
– 1/2 cup fresh spinach leaves
– 1/2 cup corn kernels
– 1/4 cup curd (yogurt)
– 1/4 teaspoon baking soda
– Salt, to taste
– Oil, for greasing
Instructions:
1. In a large mixing bowl, combine rava, spinach, and corn.
2. Mix well to combine.
3. Add curd, baking soda, and salt. Mix until a smooth batter forms.
4. Grease idli molds with oil.
5. Pour the batter into the molds.
6. Steam the idlis for 12-15 minutes or until they are cooked through.
7. Serve warm with your favorite chutney or sambar.
Cooking Time: 15 minutes
Carrot and Beetroot Rava Idli
Idlis are a staple breakfast or snack item in Indian cuisine, and adding a boost of nutrients from carrots and beetroot takes them to the next level. This recipe combines the traditional idli mixture with the sweetness of carrots and the earthiness of beetroot, creating a flavorful and healthy treat.
Ingredients:
– 1 cup rava (semolina)
– 2 cups lukewarm water
– 1/4 cup grated carrot
– 1/4 cup cooked and mashed beetroot
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1 tablespoon ghee or oil
Instructions:
1. In a bowl, mix together rava, lukewarm water, and a pinch of salt. Let it sit for 5 minutes.
2. Add the grated carrot, mashed beetroot, and baking soda to the mixture. Mix well.
3. Heat the ghee or oil in a non-stick pan over medium heat.
4. Using wet hands, shape the idli mixture into small patties.
5. Cook the idlis for 2-3 minutes on each side, until they’re golden brown and crispy.
6. Serve warm with your favorite chutney or sambar.
Cooking Time: 15-20 minutes
Mint and Coriander Rava Idli
Experience the delightful fusion of Indian flavors with this easy-to-make Mint and Coriander Rava Idli. The subtle hint of mint and coriander adds a unique twist to the traditional rava idli, making it perfect for a quick breakfast or snack.
Ingredients:
– 1 cup semolina (rava)
– 1/2 cup lukewarm water
– 1/4 teaspoon active dry yeast
– 1/4 teaspoon salt
– 1/4 cup finely chopped fresh mint leaves
– 1 tablespoon coriander seeds, toasted and powdered
– 1/2 teaspoon lemon juice
– Ghee or oil for greasing
Instructions:
1. In a large bowl, mix semolina and yeast.
2. Gradually add lukewarm water to form a smooth batter.
3. Add salt, mint leaves, coriander powder, and lemon juice; mix well.
4. Cover and let the mixture ferment in a warm place for 6-8 hours or overnight.
5. Preheat a non-stick idli cooker or a steamer basket with boiling water.
6. Grease idli molds or small cups with ghee or oil.
7. Pour the batter into the molds, filling them to the top.
8. Steam the idlis for 10-12 minutes or until they are fluffy and cooked through.
Cooking Time: 10-12 minutes
Curry Leaves and Mustard Rava Idli
These idlis combine the earthy flavor of rava (semolina) with the pungency of mustard and the freshness of curry leaves, making for a unique and delicious breakfast or snack option.
Ingredients:
– 1 cup rava
– 2 cups water
– 1/4 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 curry leaves, finely chopped
– 1 teaspoon mustard seeds, soaked in 1 tablespoon hot water
– Fresh cilantro, for garnish
Instructions:
1. In a large bowl, mix together rava and yeast.
2. Add warm water, salt, and oil to the mixture. Mix until smooth.
3. Add chopped onion, curry leaves, and mustard seeds (with water). Mix well.
4. Cover the bowl with a cloth and let it ferment for 8-10 hours or overnight.
5. Preheat an idli steamer or a non-stick pan with a little oil.
6. Pour the batter into molds and steam/cook for 15-20 minutes, or until firm.
7. Serve warm with coconut chutney or sambar.
Cooking Time: 8 hours (fermentation) + 15-20 minutes (cooking)
Sweet Jaggery Rava Idli
Start your day with a sweet and savory treat – Sweet Jaggery Rava Idli! This Indian-inspired breakfast dish is a twist on the classic rava idli, with the addition of jaggery syrup for an added layer of sweetness.
Ingredients:
– 1 cup rava (semolina)
– 1/2 cup lukewarm water
– 1/4 teaspoon active dry yeast
– 1 tablespoon sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1/4 cup jaggery syrup (or to taste)
– Ghee or oil for greasing
Instructions:
1. In a bowl, mix rava and lukewarm water. Cover and let it ferment for 3-4 hours.
2. Preheat the idli steamer or a pressure cooker with a steaming attachment.
3. Add yeast, sugar, salt, and baking soda to the fermented rava mixture. Mix well.
4. Grease idli molds or cups with ghee or oil.
5. Pour the batter into the prepared molds, filling them about 2/3 full.
6. Steam the idlis for 10-12 minutes or until they are cooked through.
7. Serve warm with a drizzle of jaggery syrup and a sprinkle of cardamom powder (optional).
Cooking Time: 10-12 minutes
Rava Idli with Peanut Chutney
Rava Idli is a popular South Indian dish made with semolina and coconut milk, while the peanut chutney adds a creamy and nutty twist. This recipe combines the two to create a delightful breakfast or snack option.
Ingredients:
For Rava Idli:
– 1 cup semolina (rava)
– 1/2 cup coconut milk
– 1/4 teaspoon baking soda
– Salt, to taste
– Water, as needed
For Peanut Chutney:
– 1/2 cup peanuts
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt, to taste
– 1/4 teaspoon cumin powder
– 2 tablespoons tamarind paste
– Water, as needed
Instructions:
1. Mix semolina, coconut milk, and baking soda. Add water as needed to achieve a thick batter.
2. Heat idli maker or steamer to cook the Rava Idli for 5-7 minutes.
3. For Peanut Chutney, blend peanuts, onion, garlic, oil, salt, cumin powder, and tamarind paste into a smooth paste.
4. Adjust consistency with water as needed.
5. Serve Rava Idli hot with a dollop of Peanut Chutney.
Cooking Time: 15-20 minutes
Rava Idli with Coconut Chutney
Start your day off right with this simple and flavorful recipe for Rava Idli, a popular South Indian breakfast dish. Paired with a creamy Coconut Chutney, this duo is sure to satisfy your cravings.
Ingredients:
For the Rava Idli:
– 1 cup semolina (rava)
– 2 cups lukewarm water
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
– Ghee or oil for greasing
For the Coconut Chutney:
– 1 cup grated coconut
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt to taste
– 1/4 cup water
Instructions:
1. In a large bowl, mix together semolina and lukewarm water to form a smooth batter.
2. Add salt and baking soda; stir well.
3. Grease idli molds with ghee or oil.
4. Pour the batter into the molds and steam for 10-12 minutes.
5. For the Coconut Chutney, blend all ingredients together until smooth.
6. Serve Rava Idli hot with Coconut Chutney alongside.
Cooking Time: 15-20 minutes
Rava Idli with Tomato Chutney
Rava idlis are a popular breakfast or snack option in South India, and when paired with a tangy tomato chutney, it’s a match made in heaven. This recipe is easy to make and requires minimal ingredients.
Ingredients:
For the Rava Idli:
– 1 cup rava (semolina)
– 2 cups water
– 1/4 teaspoon baking powder
– Salt, to taste
– Ghee or oil, for greasing
For the Tomato Chutney:
– 3 ripe tomatoes, diced
– 1 small onion, finely chopped
– 1-2 green chilies, finely chopped
– 1 tablespoon lemon juice
– Salt, to taste
Instructions:
1. In a bowl, mix together rava, water, and baking powder. Let it rest for 10 minutes.
2. Heat oil or ghee in idli molds. Pour the rava mixture into each mold.
3. Steam the idlis for 10-12 minutes or until they’re cooked through.
For the Tomato Chutney:
1. Heat a pan with a little oil over medium heat.
2. Add the diced tomatoes, chopped onion, and green chilies. Cook until the onions are translucent.
3. Add lemon juice and salt to taste. Simmer for 5 minutes.
Cooking Time: 20-25 minutes
Enjoy your Rava Idli with Tomato Chutney!
Rava Idli with Sambar
Rava idlis are a popular South Indian breakfast dish made with semolina and flavored with spices. Paired with a flavorful sambar, this recipe is a perfect start to your day.
Ingredients:
For Rava Idlis:
– 1 cup rava (semolina)
– 1/2 cup curd
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1/4 teaspoon cumin seeds
– Water, as needed
For Sambar:
– 1 cup toor dal (pigeon pea lentils)
– 1 cup water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tomato, diced
– 1 teaspoon sambar powder
– Salt, to taste
– Fresh coriander leaves, for garnish
Instructions:
1. Mix rava, curd, baking soda, and salt. Gradually add water to form a batter.
2. Steam idlis in a steamer or a pressure cooker until they are cooked through.
3. Cook dal with 1 cup of water until it is mushy.
4. Heat oil in a pan and sauté onion, garlic, and tomato until the vegetables are soft.
5. Add sambar powder and salt to taste. Mix well.
6. Serve idlis with hot sambar and garnish with fresh coriander leaves.
Cooking Time: 20-25 minutes (includes steaming time)
Rava Idli with Tamarind Chutney
Rava idlis are a popular South Indian breakfast or snack option, and when paired with a tangy tamarind chutney, they become even more irresistible. This simple recipe combines the two for a flavorful and textured treat.
Ingredients:
For Rava Idli:
– 1 cup rava (semolina)
– 1/2 cup yogurt
– 1/4 teaspoon baking soda
– Salt to taste
– 1 tablespoon oil
For Tamarind Chutney:
– 1 cup tamarind paste
– 1/2 cup jaggery powder
– 1/4 cup water
– Salt to taste
Instructions:
1. In a large bowl, mix together rava, yogurt, baking soda, and salt.
2. Gradually add oil and mix until the mixture resembles coarse crumbs.
3. Heat idli steamer or a deep frying pan with water to boiling point.
4. Shape the rava mixture into small balls and steam or fry for 10-12 minutes or until cooked through.
5. For tamarind chutney, combine tamarind paste, jaggery powder, and water in a bowl. Heat until jaggery dissolves. Season with salt to taste.
Cooking Time: 20-25 minutes (including steaming/frying time)
Rava Idli with Yogurt Dip
Rava Idli with Yogurt Dip: A Delicious Indian Breakfast or Snack!
This recipe combines the flavors of semolina and spices to create a savory and fluffy Rava Idli, served with a refreshing yogurt dip. Perfect for breakfast, snack time, or as an accompaniment to your favorite meal.
Ingredients:
For the Rava Idli:
– 1 cup rava (semolina)
– 1/2 cup curd
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 teaspoon grated ginger
– 1 tablespoon oil
– Water, as needed
For the Yogurt Dip:
– 1 cup plain yogurt
– 1 tablespoon honey
– 1/2 teaspoon chopped cilantro (optional)
Instructions:
1. Mix together rava, curd, baking soda, salt, and ginger.
2. Add oil and mix until a smooth batter forms.
3. Adjust consistency by adding water as needed.
4. Pour into greased idli molds or small cups.
5. Steam for 10-12 minutes or cook in a pressure cooker for 5-7 minutes.
6. Serve with the yogurt dip, made by mixing together yogurt, honey, and cilantro (if using).
Cooking Time: 15-20 minutes
Rava Idli with Spicy Garlic Chutney
Rava idlis are soft and fluffy rice flour cakes, perfect for a quick breakfast or snack. Paired with a spicy garlic chutney, this combination is sure to tantalize your taste buds.
Ingredients:
For Rava Idlis:
– 1 cup rava (semolina)
– 2 cups lukewarm water
– 1/4 teaspoon baking soda
– Salt, to taste
For Spicy Garlic Chutney:
– 3 cloves garlic, minced
– 1 small onion, finely chopped
– 1 tablespoon tamarind paste
– 1 tablespoon red chili powder
– Salt, to taste
– 2 tablespoons oil
Instructions:
1. Mix rava and lukewarm water in a bowl until smooth.
2. Add baking soda and salt; mix well.
3. Rest for 30 minutes.
4. Steam idlis using an idli steamer or pressure cooker for 10-12 minutes.
For Spicy Garlic Chutney:
1. Heat oil in a pan over medium heat.
2. Saute garlic, onion, and tamarind paste until onions are translucent.
3. Add red chili powder; saute for another minute.
4. Season with salt to taste.
Cooking Time: 20-25 minutes (including idli preparation time)
Rava Idli with Red Chili Chutney
Rava idli is a popular breakfast or snack option in South India, made with semolina (rava) and fermented with yeast. Paired with a spicy red chili chutney, it’s a match made in heaven.
Ingredients:
For Rava Idli:
– 1 cup semolina
– 2 cups water
– 1/4 teaspoon active dry yeast
– Salt to taste
– Ghee or oil for greasing
For Red Chili Chutney:
– 2-3 red chilies, roasted and chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt to taste
– 1/4 cup water
Instructions:
1. Mix semolina, yeast, and salt in a bowl.
2. Gradually add water to form a smooth batter.
3. Ferment the mixture for 6-8 hours or overnight.
4. Preheat idli steamer or regular pot with boiling water.
5. Grease idli molds with ghee or oil.
6. Pour the fermented batter into molds and steam for 15 minutes.
7. For chutney, grind roasted red chilies, onion, garlic, lemon juice, salt, and water in a blender to desired consistency.
Cooking Time: 30-40 minutes
Summary
Start your day off right with these 18 delicious idli rava recipes! From classic combinations like Soft and Fluffy Rava Idli to more adventurous flavors like Curry Leaves and Mustard Rava Idli, there’s something for everyone. Try adding some heat with Spicy Masala Rava Idli or go green with Spinach and Corn Rava Idli. You can even add a sweet touch with Sweet Jaggery Rava Idli. Pair your idlis with a variety of chutneys, such as Peanut Chutney or Tamarind Chutney, for the perfect breakfast.
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