Craving something warm, wholesome, and wonderfully different for your morning routine? Look no further than idli rava, the versatile semolina that transforms into fluffy, savory delights perfect for busy weekdays. We’ve gathered 18 delicious recipes that promise to make your breakfasts exciting and effortless. Get ready to explore a world of flavor that will have you eager to try every single one!
Soft and Fluffy Rava Idli
You’ll love these quick, steamed semolina cakes—perfect for a light breakfast or snack. Rava idli skips the traditional fermentation, so you can whip them up in minutes. They’re naturally gluten-free and pair beautifully with chutney or sambar.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Semolina (rava) – 1 cup
– Plain yogurt – 1 cup
– Water – ½ cup
– Baking soda – ½ tsp
– Salt – ½ tsp
– Vegetable oil – 1 tbsp
– Mustard seeds – 1 tsp
– Curry leaves – 6 leaves
Instructions
1. Heat 1 tbsp vegetable oil in a small pan over medium heat.
2. Add 1 tsp mustard seeds and 6 curry leaves; sauté until the seeds pop, about 30 seconds.
3. In a large bowl, combine 1 cup semolina, 1 cup plain yogurt, ½ cup water, ½ tsp salt, and the tempered oil mixture; mix well.
4. Let the batter rest for 10 minutes to allow the semolina to absorb moisture—this prevents graininess.
5. After resting, stir in ½ tsp baking soda; the batter will bubble slightly.
6. Grease idli molds or a steamer tray lightly with oil to prevent sticking.
7. Pour the batter into the molds, filling each about ¾ full.
8. Steam over boiling water in a covered pot or steamer for 12–15 minutes, until a toothpick inserted comes out clean.
9. Turn off the heat and let the idlis sit in the steamer for 2 minutes to firm up.
10. Gently remove the idlis from the molds using a spoon.
Buttery soft and spongy, these idlis have a subtle tang from the yogurt and a hint of aroma from the curry leaves. Serve them warm with coconut chutney or a dollop of ghee for extra richness—they also make a great base for mini sandwiches with spiced fillings.
Spicy Masala Rava Idli
Get ready to spice up your breakfast routine with this quick South Indian-inspired dish. Spicy Masala Rava Idli offers a savory, fluffy texture with a bold kick, perfect for a satisfying morning meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Semolina (rava) – 1 cup
– Yogurt – ½ cup
– Water – ¾ cup
– Baking soda – ½ tsp
– Vegetable oil – 2 tbsp
– Mustard seeds – 1 tsp
– Curry leaves – 8 leaves
– Green chili – 1, finely chopped
– Ginger – 1 tsp, grated
– Salt – ½ tsp
Instructions
1. Combine 1 cup semolina, ½ cup yogurt, ¾ cup water, and ½ tsp salt in a bowl. Mix well and let it rest for 10 minutes to allow the semolina to absorb moisture.
2. Heat 1 tbsp vegetable oil in a small pan over medium heat. Add 1 tsp mustard seeds and cook until they start to pop, about 30 seconds.
3. Add 8 curry leaves, 1 finely chopped green chili, and 1 tsp grated ginger to the pan. Sauté for 1 minute until fragrant, then remove from heat.
4. Stir the tempered spice mixture into the semolina batter. Add ½ tsp baking soda and mix gently to incorporate evenly.
5. Grease idli molds or a steaming tray with the remaining 1 tbsp vegetable oil. Pour the batter into the molds, filling each about ¾ full.
6. Steam the idlis in a steamer or large pot with a steamer insert over boiling water for 15 minutes. Insert a toothpick into the center; if it comes out clean, they are done.
7. Remove the idlis from the steamer and let them cool for 2 minutes before gently unmolding with a spoon.
Ultra-soft and porous, these idlis soak up chutneys or sambar beautifully. Their spicy, aromatic flavor pairs well with a dollop of coconut chutney or a drizzle of ghee for a richer finish. Try serving them alongside a tangy tomato soup for a creative twist on a classic comfort meal.
Cheesy Rava Idli with Herbs
Ditch the complicated breakfast routine with this quick, savory twist on traditional idli. Cheesy rava idli with herbs delivers fluffy, flavorful bites in under 30 minutes, perfect for busy mornings or a satisfying snack. The combination of semolina, cheese, and fresh herbs creates a comforting dish that’s both familiar and exciting.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Semolina (rava) – 1 cup
– Plain yogurt – ½ cup
– Water – ½ cup
– Grated cheddar cheese – ½ cup
– Chopped cilantro – 2 tbsp
– Chopped mint – 1 tbsp
– Baking soda – ½ tsp
– Salt – ½ tsp
– Vegetable oil – 1 tbsp
Instructions
1. Combine 1 cup semolina, ½ cup plain yogurt, and ½ cup water in a large bowl. Mix thoroughly until no dry spots remain.
2. Cover the bowl with a lid or plastic wrap and let the batter rest at room temperature for 10 minutes to allow the semolina to absorb moisture.
3. After resting, add ½ cup grated cheddar cheese, 2 tbsp chopped cilantro, 1 tbsp chopped mint, ½ tsp baking soda, and ½ tsp salt to the batter. Stir until evenly incorporated.
4. Grease idli molds or a steamer tray with 1 tbsp vegetable oil, using a brush to coat all surfaces lightly to prevent sticking.
5. Pour the batter into the prepared molds, filling each cavity about three-quarters full to allow for expansion during steaming.
6. Place the molds in a steamer over medium-high heat, ensuring the water is boiling before adding them. Steam for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove the idlis from the steamer and let them cool in the molds for 2 minutes to firm up slightly before unmolding.
8. Use a spoon to gently loosen the edges of each idli from the mold, then transfer them to a serving plate.
The idlis emerge light and spongy with a subtle tang from the yogurt, while the melted cheese adds a rich, creamy texture. Fresh herbs provide a bright, aromatic lift that balances the savory notes. Serve them warm with a dollop of chutney or sambar for dipping, or enjoy them plain as a hearty, protein-packed start to your day.
Coconut Rava Idli with Cashews
A quick, steamed South Indian breakfast that’s naturally gluten-free and perfect for busy mornings. Coconut rava idli with cashews delivers fluffy texture with subtle sweetness from coconut and crunch from toasted nuts. This no-fermentation version comes together in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Semolina (rava) – 1 cup
– Water – 1 cup
– Grated coconut – ½ cup
– Cashews – ¼ cup
– Vegetable oil – 2 tbsp
– Mustard seeds – 1 tsp
– Baking soda – ½ tsp
– Salt – ½ tsp
Instructions
1. Heat 1 tablespoon vegetable oil in a pan over medium heat for 30 seconds.
2. Add 1 teaspoon mustard seeds and cook until they pop, about 45 seconds.
3. Add ¼ cup cashews and toast until golden brown, about 2 minutes, stirring constantly to prevent burning.
4. Add 1 cup semolina and dry roast for 3 minutes until fragrant, stirring frequently.
5. Transfer the semolina mixture to a large bowl and let cool for 5 minutes.
6. Add ½ cup grated coconut, ½ teaspoon salt, and ½ teaspoon baking soda to the bowl.
7. Gradually pour in 1 cup water while mixing to form a thick batter with no lumps.
8. Grease idli molds with remaining 1 tablespoon vegetable oil using a pastry brush.
9. Spoon batter into each mold, filling them three-quarters full to allow expansion.
10. Steam the idlis in a steamer over boiling water for 12 minutes until a toothpick inserted comes out clean.
11. Let the idlis rest in the steamer for 2 minutes before removing with a spoon.
Dense yet airy, these idlis have a delicate crumb from the semolina and aromatic coconut flavor. Serve them warm with chutney or sambar, or try them pan-fried in ghee for a crispy exterior that contrasts beautifully with the soft interior.
Tomato and Onion Rava Idli
Savor a quick, savory South Indian breakfast that’s naturally gluten-free. This steamed semolina cake gets a fresh twist with juicy tomatoes and sharp onions. It’s perfect for a busy morning or a light dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Semolina (rava) – 1 cup
– Plain yogurt – ½ cup
– Water – ½ cup
– Tomato – 1 medium, finely chopped
– Onion – 1 small, finely chopped
– Green chili – 1, finely chopped
– Baking soda – ¼ tsp
– Salt – ½ tsp
– Vegetable oil – 1 tbsp
– Mustard seeds – ½ tsp
– Curry leaves – 6–8 leaves
Instructions
1. In a large bowl, combine 1 cup semolina, ½ cup plain yogurt, and ½ cup water. Mix well until no lumps remain.
2. Let the batter rest for 10 minutes to allow the semolina to absorb moisture, which prevents a gritty texture.
3. Heat 1 tbsp vegetable oil in a small pan over medium heat for 30 seconds.
4. Add ½ tsp mustard seeds and cook until they start to pop, about 1 minute.
5. Add 6–8 curry leaves and sauté for 30 seconds until fragrant.
6. Pour this tempering into the batter and mix thoroughly.
7. Fold in 1 finely chopped tomato, 1 finely chopped onion, 1 finely chopped green chili, ½ tsp salt, and ¼ tsp baking soda. The baking soda ensures the idlis become light and fluffy.
8. Grease idli molds or a steamer tray lightly with oil to prevent sticking.
9. Spoon the batter into the molds, filling each about three-quarters full to allow for expansion.
10. Steam over boiling water in a covered pot for 12–15 minutes, or until a toothpick inserted comes out clean. Avoid opening the lid during steaming to maintain consistent heat.
11. Let the idlis cool for 2 minutes before removing them from the molds.
12. Serve immediately while warm.
You’ll love the soft, spongy texture that contrasts with the tender bits of tomato and onion. These idlis are subtly tangy from the yogurt and pack a mild heat from the chili. Try them with coconut chutney or a dollop of ghee for extra richness.
Spinach and Corn Rava Idli
Let’s make a healthy, savory breakfast that’s ready in minutes. Spinach and Corn Rava Idli combines fresh greens and sweet corn in a fluffy steamed cake. It’s naturally gluten-free and perfect for busy mornings.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Semolina (rava) – 1 cup
– Plain yogurt – ½ cup
– Fresh spinach – 1 cup, finely chopped
– Frozen corn kernels – ½ cup, thawed
– Water – ¼ cup
– Baking soda – ½ tsp
– Salt – ½ tsp
– Vegetable oil – 1 tbsp
– Mustard seeds – 1 tsp
– Curry leaves – 6 leaves
Instructions
1. Combine 1 cup semolina, ½ cup plain yogurt, ½ tsp salt, and ¼ cup water in a large bowl. Mix until smooth.
2. Let the batter rest for 10 minutes to allow the semolina to absorb moisture.
3. Stir 1 cup finely chopped fresh spinach and ½ cup thawed frozen corn kernels into the batter.
4. Heat 1 tbsp vegetable oil in a small pan over medium heat for 30 seconds.
5. Add 1 tsp mustard seeds and 6 curry leaves to the hot oil. Fry for 1 minute until the seeds pop.
6. Pour the hot tempering into the batter and mix well.
7. Fold ½ tsp baking soda into the batter just before steaming to ensure maximum fluffiness.
8. Grease idli molds or a steamer tray lightly with oil to prevent sticking.
9. Spoon the batter into the molds, filling each three-quarters full.
10. Steam the idlis in a preheated steamer over boiling water for 12 minutes.
11. Check doneness by inserting a toothpick; it should come out clean.
12. Let the idlis cool in the molds for 2 minutes before removing with a spoon.
Vibrantly green and speckled with corn, these idlis have a soft, spongy texture with a hint of crunch from the tempering. Serve them warm with coconut chutney or a dollop of ghee for extra richness—they also make great lunchbox snacks when packed with a side of sambar.
Carrot and Beetroot Rava Idli
Just when you need a vibrant, healthy breakfast that’s ready fast, these steamed savory cakes deliver. Packed with colorful veggies and spiced with mustard and curry leaves, they’re a perfect make-ahead meal. Serve them hot with chutney for a satisfying start.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Semolina (rava) – 1 cup
– Grated carrot – ½ cup
– Grated beetroot – ½ cup
– Plain yogurt – ½ cup
– Water – ½ cup
– Mustard seeds – 1 tsp
– Curry leaves – 8 leaves
– Vegetable oil – 1 tbsp
– Baking soda – ½ tsp
– Salt – 1 tsp
Instructions
1. Heat 1 tbsp vegetable oil in a pan over medium heat for 30 seconds.
2. Add 1 tsp mustard seeds and 8 curry leaves; fry until seeds pop, about 1 minute.
3. Stir in ½ cup grated carrot and ½ cup grated beetroot; cook for 3 minutes until slightly soft.
4. Turn off heat and mix in 1 cup semolina, coating it with the oil and veggies.
5. In a bowl, whisk ½ cup plain yogurt with ½ cup water until smooth.
6. Pour the yogurt mixture into the semolina pan and stir to combine; let batter rest for 10 minutes to thicken.
7. After resting, mix in 1 tsp salt and ½ tsp baking soda until evenly distributed.
8. Grease idli molds or a steamer tray lightly with oil.
9. Spoon batter into molds, filling each three-quarters full to allow for rising.
10. Place molds in a steamer over boiling water; steam on high heat for 12 minutes until a toothpick inserted comes out clean.
11. Remove from steamer and let cool for 2 minutes before unmolding.
12. Serve immediately. Tip: For fluffier idlis, ensure the batter is thick but pourable—if too dry, add 1 tbsp water. Tip: Don’t skip the resting time; it helps the semolina absorb moisture for better texture. Tip: Check that water is boiling vigorously before steaming to ensure even cooking.
Gently fluffy and moist, these idlis have a subtle sweetness from the beets and a savory kick from the tempering. Their bright orange-pink hue makes them visually striking on a plate. Try serving them with a dollop of coconut chutney or alongside sambar for a complete South Indian breakfast spread.
Mint and Coriander Rava Idli
Skip the usual idli routine with this mint and coriander version that comes together in minutes. Soak semolina briefly, stir in herbs, and steam for a fluffy, savory breakfast. Perfect for busy mornings when you want something fresh and satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Semolina (rava) – 1 cup
– Plain yogurt – ½ cup
– Water – ½ cup
– Fresh mint leaves – ¼ cup, chopped
– Fresh coriander leaves – ¼ cup, chopped
– Green chili – 1, finely chopped
– Ginger – 1 tsp, grated
– Baking soda – ½ tsp
– Salt – 1 tsp
– Vegetable oil – 1 tbsp
– Mustard seeds – 1 tsp
– Curry leaves – 6–8 leaves
Instructions
1. Combine 1 cup semolina, ½ cup plain yogurt, and ½ cup water in a large bowl. Let it soak for 10 minutes to soften the semolina.
2. Add ¼ cup chopped mint leaves, ¼ cup chopped coriander leaves, 1 finely chopped green chili, 1 tsp grated ginger, ½ tsp baking soda, and 1 tsp salt to the bowl. Mix thoroughly until all ingredients are evenly distributed.
3. Heat 1 tbsp vegetable oil in a small pan over medium heat for 30 seconds. Add 1 tsp mustard seeds and 6–8 curry leaves, and fry for 1 minute until the seeds pop and the leaves crisp. Tip: Use fresh curry leaves for the best aroma; dried ones won’t give the same flavor.
4. Pour the hot tempering into the batter and stir well to incorporate. Let the batter rest for 5 minutes to allow flavors to meld.
5. Grease idli molds or a steaming tray lightly with oil to prevent sticking. Spoon the batter into the molds, filling each about ¾ full to allow room for rising.
6. Steam the idlis in a steamer or pressure cooker (without the whistle) over medium-high heat for 15 minutes. Tip: Check doneness by inserting a toothpick; it should come out clean with no wet batter.
7. Remove the idlis from the steamer and let them cool for 2 minutes before unmolding. Tip: Run a knife around the edges if they stick, but a well-greased mold should release them easily.
8. Serve the idlis warm with chutney or sambar. You’ll love the light, airy texture from the semolina, which pairs perfectly with the bright, herbal notes of mint and coriander. Try topping them with a dollop of yogurt or a drizzle of ghee for extra richness.
Curry Leaves and Mustard Rava Idli
Ditch the morning scramble for these aromatic, steamed cakes that come together in minutes. Curry leaves and mustard seeds infuse the semolina batter with South Indian flair, while steaming creates a light, spongy texture perfect for soaking up chutneys or sambar. This no-ferment version skips the overnight wait, delivering flavor-fast results.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Semolina (rava) – 1 cup
– Plain yogurt – ½ cup
– Water – ½ cup
– Curry leaves – 10 leaves
– Mustard seeds – 1 tsp
– Baking soda – ¼ tsp
– Salt – ½ tsp
– Vegetable oil – 1 tbsp
Instructions
1. Heat 1 tbsp vegetable oil in a small skillet over medium heat until shimmering, about 1 minute.
2. Add 1 tsp mustard seeds and 10 curry leaves to the hot oil; fry until seeds pop and leaves crisp, 30–45 seconds. Tip: Cover the skillet partially to catch popping seeds.
3. Combine 1 cup semolina, ½ cup plain yogurt, and ½ cup water in a mixing bowl; stir until no dry spots remain.
4. Pour the hot oil with fried seeds and leaves into the semolina mixture; mix thoroughly to distribute flavors.
5. Let the batter rest for 5 minutes to allow semolina to absorb moisture and soften.
6. After resting, stir in ¼ tsp baking soda and ½ tsp salt until fully incorporated. Tip: Add baking soda just before steaming to maximize lift.
7. Grease idli molds or a steamer tray lightly with oil to prevent sticking.
8. Spoon batter into molds, filling each three-quarters full to allow for expansion.
9. Place molds in a steamer over boiling water; cover and steam on medium-high heat for 12–15 minutes. Tip: Insert a toothpick into the center—it should come out clean when done.
10. Remove idlis from the steamer and let cool for 2 minutes before unmolding.
Hear the satisfying pop of mustard seeds and inhale the earthy curry leaves as these idlis steam. Their porous, tender crumb soaks up coconut chutney or tangy sambar beautifully. For a twist, crumble leftover idlis into a skillet with ghee and peas for a quick upma-style breakfast hash.
Sweet Jaggery Rava Idli
Just when you think you know idli, this sweet twist changes everything. Jaggery rava idli swaps savory for a warm, caramel-like sweetness, steamed into fluffy perfection. It’s a festive breakfast or dessert that comes together with minimal fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Semolina – 1 cup
– Jaggery – ¾ cup, grated
– Water – 1 cup
– Ghee – 2 tbsp
– Baking soda – ¼ tsp
– Cardamom powder – ½ tsp
Instructions
1. Heat 1 tbsp ghee in a pan over medium heat.
2. Add 1 cup semolina and roast for 3–4 minutes, stirring constantly, until fragrant and lightly golden.
3. In a separate saucepan, combine ¾ cup grated jaggery and 1 cup water.
4. Heat the jaggery mixture over medium heat, stirring until the jaggery fully dissolves, about 2–3 minutes.
5. Strain the jaggery syrup through a fine mesh sieve to remove any impurities.
6. Let the syrup cool to room temperature, about 5 minutes.
7. Pour the cooled syrup into the roasted semolina, mixing well to form a thick batter.
8. Cover the batter and let it rest for 10 minutes to allow the semolina to absorb the liquid.
9. After resting, stir in ¼ tsp baking soda and ½ tsp cardamom powder until evenly combined.
10. Grease idli molds with the remaining 1 tbsp ghee, coating each cavity thoroughly.
11. Spoon the batter into the molds, filling each about three-quarters full.
12. Steam the idlis in a steamer over boiling water for 15 minutes, or until a toothpick inserted comes out clean.
13. Remove the idlis from the steamer and let them cool for 2 minutes before unmolding.
Unmold the idlis while still warm for the best texture. They should be soft and spongy with a subtle caramel flavor from the jaggery. Serve them drizzled with extra ghee or alongside a scoop of vanilla ice cream for a decadent treat.
Rava Idli with Peanut Chutney
Let’s skip the fluff and get straight to this quick, satisfying meal. Rava idli is a steamed semolina cake that’s faster than traditional versions, while peanut chutney adds a creamy, nutty kick. Perfect for a busy weeknight or a lazy weekend brunch.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Semolina (rava) – 1 cup
– Plain yogurt – ½ cup
– Water – ¾ cup
– Baking soda – ½ tsp
– Salt – ½ tsp
– Mustard seeds – 1 tsp
– Curry leaves – 6 leaves
– Vegetable oil – 2 tbsp
– Raw peanuts – ½ cup
– Dried red chilies – 2
– Garlic cloves – 2
– Tamarind paste – 1 tsp
Instructions
1. Combine 1 cup semolina, ½ cup plain yogurt, ¾ cup water, ½ tsp baking soda, and ½ tsp salt in a bowl.
2. Mix thoroughly and let the batter rest for 10 minutes to allow the semolina to absorb moisture.
3. Heat 1 tbsp vegetable oil in a small pan over medium heat for 30 seconds.
4. Add 1 tsp mustard seeds and 6 curry leaves to the hot oil; fry for 1 minute until the seeds pop.
5. Pour the tempered oil into the batter and stir to incorporate evenly.
6. Grease idli molds or a steamer tray with the remaining 1 tbsp vegetable oil.
7. Spoon the batter into the molds, filling each three-quarters full to allow for expansion.
8. Steam the idlis in a preheated steamer for 15 minutes over medium-high heat until a toothpick inserted comes out clean.
9. While steaming, dry-roast ½ cup raw peanuts in a separate pan over medium heat for 5 minutes, stirring constantly until golden and fragrant.
10. Transfer the roasted peanuts to a blender with 2 dried red chilies, 2 garlic cloves, 1 tsp tamarind paste, and ¼ cup water.
11. Blend the mixture for 2 minutes until it forms a smooth paste, adding more water if needed for a pourable consistency.
12. Remove the idlis from the steamer and let them cool for 2 minutes before unmolding.
Enjoy these idlis warm with the chutney on the side. Expect a soft, spongy texture from the steaming, complemented by the chutney’s rich, tangy flavor. For a twist, crumble leftover idlis into a bowl, top with the chutney, and eat like a savory porridge.
Rava Idli with Coconut Chutney
Only a few ingredients transform into fluffy, savory cakes perfect for breakfast or a light meal. Originating from South India, this steamed semolina dish comes together quickly with a zesty coconut chutney. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Semolina – 1 cup
– Plain yogurt – ½ cup
– Water – ½ cup
– Baking soda – ½ tsp.
– Salt – ½ tsp.
– Vegetable oil – 1 tbsp.
– Mustard seeds – ½ tsp.
– Curry leaves – 6 leaves
– Unsweetened shredded coconut – ½ cup
– Green chili – 1
– Ginger – 1-inch piece
– Lemon juice – 1 tbsp.
Instructions
1. Combine 1 cup semolina, ½ cup plain yogurt, ½ cup water, ½ tsp. baking soda, and ½ tsp. salt in a bowl.
2. Mix thoroughly until no lumps remain, then let the batter rest for 10 minutes to allow the semolina to absorb moisture.
3. Heat 1 tbsp. vegetable oil in a small pan over medium heat until shimmering.
4. Add ½ tsp. mustard seeds and 6 curry leaves to the hot oil, cooking for 30 seconds until the seeds pop.
5. Pour the tempered oil mixture into the batter and stir to incorporate evenly.
6. Grease idli molds or a steamer tray lightly with oil to prevent sticking.
7. Spoon the batter into the molds, filling each about three-quarters full to allow for expansion.
8. Steam the idlis in a steamer or large pot with a lid over boiling water for 15 minutes until a toothpick inserted comes out clean.
9. While the idlis steam, blend ½ cup unsweetened shredded coconut, 1 green chili, 1-inch piece ginger, and 1 tbsp. lemon juice in a blender until smooth, adding a splash of water if needed for consistency.
10. Transfer the chutney to a serving bowl.
11. Remove the idlis from the steamer and let them cool for 2 minutes before unmolding.
12. Serve the warm idlis immediately with the coconut chutney on the side. You’ll love the soft, spongy texture of the idlis, which pairs perfectly with the bright, tangy chutney. For a creative twist, crumble leftover idlis into a salad or top them with a fried egg for a hearty brunch.
Rava Idli with Tomato Chutney
Omit the overnight soaking—this quick rava idli batter comes together in minutes. Steam fluffy semolina cakes and pair them with a tangy tomato chutney for a satisfying breakfast or snack. Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Semolina (rava) – 1 cup
– Plain yogurt – 1 cup
– Water – ½ cup
– Baking soda – ½ tsp
– Salt – ½ tsp
– Vegetable oil – 1 tbsp
– Mustard seeds – 1 tsp
– Cumin seeds – 1 tsp
– Curry leaves – 6
– Green chili – 1, finely chopped
– Ginger – 1 tsp, grated
– Tomatoes – 2, chopped
– Sugar – ½ tsp
Instructions
1. Combine semolina, yogurt, water, baking soda, and salt in a bowl. Let the batter rest for 10 minutes to thicken slightly.
2. Grease idli molds with vegetable oil using a brush to prevent sticking.
3. Pour the batter into the molds, filling each cavity three-quarters full to allow for expansion.
4. Steam the idlis in a steamer over boiling water for 12 minutes, or until a toothpick inserted comes out clean.
5. Heat 1 tbsp vegetable oil in a pan over medium heat until shimmering.
6. Add mustard seeds and cumin seeds; cook for 30 seconds until they pop.
7. Stir in curry leaves, green chili, and ginger; sauté for 1 minute until fragrant.
8. Add chopped tomatoes and sugar; cook for 8–10 minutes, stirring occasionally, until the tomatoes break down into a chunky sauce.
9. Remove the chutney from heat and let it cool slightly before serving.
10. Unmold the steamed idlis carefully using a spoon to keep them intact.
Unbelievably light and spongy, these idlis have a subtle tang from the yogurt, while the chutney adds a bright, spicy kick. Serve them warm with a dollop of chutney on top or alongside for dipping—try garnishing with fresh cilantro for extra color and flavor.
Rava Idli with Sambar
Venturing beyond traditional idli, this rava idli with sambar offers a quicker, no-ferment alternative that’s just as satisfying. Perfect for a hearty breakfast or light dinner, it pairs soft, steamed semolina cakes with a tangy lentil stew. Ready in under an hour, it’s a fuss-free South Indian classic.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Semolina (rava) – 1 cup
– Yogurt – ½ cup
– Water – ½ cup
– Baking soda – ¼ tsp
– Salt – ½ tsp
– Mustard seeds – 1 tsp
– Curry leaves – 6
– Toor dal – ½ cup
– Tamarind paste – 1 tbsp
– Sambar powder – 1 tbsp
– Turmeric powder – ¼ tsp
– Asafoetida (hing) – ¼ tsp
– Vegetable oil – 2 tbsp
Instructions
1. Combine 1 cup semolina, ½ cup yogurt, ½ cup water, ¼ tsp baking soda, and ½ tsp salt in a bowl.
2. Let the batter rest for 10 minutes to allow the semolina to absorb moisture, which prevents graininess.
3. Grease idli molds with oil and pour the batter into each mold, filling them three-quarters full.
4. Steam the idlis in a steamer over medium heat for 12–15 minutes until a toothpick inserted comes out clean.
5. For the sambar, rinse ½ cup toor dal and pressure-cook with 2 cups water for 3 whistles over high heat, then simmer for 10 minutes.
6. Mash the cooked dal smoothly to thicken the sambar base.
7. Heat 1 tbsp oil in a pan and add 1 tsp mustard seeds; let them pop for 30 seconds.
8. Add 6 curry leaves, ¼ tsp asafoetida, and ¼ tsp turmeric powder, sautéing for 1 minute until fragrant.
9. Stir in 1 tbsp tamarind paste and 1 tbsp sambar powder, cooking for 2 minutes to deepen the flavors.
10. Pour the mashed dal into the pan, add 1 cup water, and bring to a boil over medium-high heat.
11. Reduce heat to low and simmer the sambar for 10 minutes, stirring occasionally to prevent sticking.
12. Heat 1 tbsp oil separately, temper with remaining mustard seeds and curry leaves if desired, and mix into the sambar.
13. Serve the steamed rava idlis hot with the sambar ladled over or on the side.
You’ll love the idlis’ light, spongy texture that soaks up the sambar’s tangy, spiced broth beautifully. For a creative twist, crumble leftover idlis into the sambar for a comforting porridge-style dish the next day.
Rava Idli with Tamarind Chutney
Tired of complicated breakfasts? Rava idli offers a shortcut to fluffy, savory South Indian steamed cakes. This version skips fermentation and pairs perfectly with tangy tamarind chutney for a satisfying meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Semolina – 1 cup
– Plain yogurt – ½ cup
– Water – ½ cup
– Baking soda – ½ tsp
– Salt – ½ tsp
– Vegetable oil – 1 tbsp
– Mustard seeds – 1 tsp
– Curry leaves – 6 leaves
– Dried red chili – 1
– Tamarind paste – 2 tbsp
– Jaggery – 1 tbsp
– Roasted cumin powder – ½ tsp
Instructions
1. Combine 1 cup semolina, ½ cup plain yogurt, ½ cup water, ½ tsp baking soda, and ½ tsp salt in a bowl; mix until smooth and let rest for 5 minutes to hydrate.
2. Heat 1 tbsp vegetable oil in a small pan over medium heat; add 1 tsp mustard seeds, 6 curry leaves, and 1 dried red chili, and fry for 30 seconds until seeds pop.
3. Pour the hot tempering into the semolina batter and stir to incorporate evenly.
4. Grease idli molds or a steamer tray lightly with oil to prevent sticking.
5. Spoon batter into molds, filling each three-quarters full to allow for expansion.
6. Steam over boiling water for 12 minutes, covered, until a toothpick inserted comes out clean.
7. For the chutney, mix 2 tbsp tamarind paste, 1 tbsp jaggery, ½ tsp roasted cumin powder, and ¼ cup water in a bowl; whisk until smooth.
8. Let idlis cool for 2 minutes before removing from molds to maintain their shape.
9. Serve warm idlis with tamarind chutney on the side.
Fluffy and light, these idlis have a subtle tang from the yogurt and a savory crunch from the tempering. The tamarind chutney adds a sweet-sour kick that balances the mild cakes perfectly—try topping them with a dollop of ghee for extra richness.
Rava Idli with Yogurt Dip
Whip up these quick rava idlis when you need a satisfying meal in minutes. They’re steamed semolina cakes that come together with minimal fuss. Pair them with a tangy yogurt dip for a complete, comforting dish.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Semolina – 1 cup
– Plain yogurt – ½ cup
– Water – ½ cup
– Baking soda – ½ tsp
– Salt – ½ tsp
– Vegetable oil – 1 tbsp
– Mustard seeds – 1 tsp
– Curry leaves – 5 leaves
– Green chili – 1, finely chopped
– Plain yogurt (for dip) – 1 cup
– Cilantro – 2 tbsp, chopped
Instructions
1. Combine 1 cup semolina, ½ cup plain yogurt, ½ cup water, ½ tsp baking soda, and ½ tsp salt in a bowl.
2. Let the batter rest for 10 minutes to allow the semolina to absorb moisture.
3. Heat 1 tbsp vegetable oil in a small pan over medium heat.
4. Add 1 tsp mustard seeds and cook until they pop, about 30 seconds.
5. Add 5 curry leaves and 1 finely chopped green chili, sauté for 30 seconds, then mix into the batter.
6. Grease idli molds or a steamer tray lightly with oil.
7. Pour the batter into the molds, filling each about three-quarters full.
8. Steam the idlis over boiling water for 10–12 minutes, or until a toothpick inserted comes out clean.
9. While steaming, mix 1 cup plain yogurt with 2 tbsp chopped cilantro in a bowl for the dip.
10. Remove the idlis from the steamer and let them cool for 2 minutes before unmolding.
11. Serve the rava idlis warm with the yogurt dip on the side.
Gently fluffy and slightly tangy, these idlis have a soft, spongy texture that soaks up the cool, herby yogurt dip beautifully. For a creative twist, crumble leftover idlis into a salad or top them with a drizzle of chili oil for extra heat.
Rava Idli with Spicy Garlic Chutney
Omit the overnight fermentation—this instant rava idli recipe delivers fluffy, savory cakes in under 30 minutes. Perfect for a quick breakfast or snack, they pair brilliantly with a bold, spicy garlic chutney.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Semolina (rava) – 1 cup
– Plain yogurt – ½ cup
– Water – ½ cup
– Baking soda – ½ tsp
– Salt – ½ tsp
– Vegetable oil – 1 tbsp
– Mustard seeds – 1 tsp
– Curry leaves – 6 leaves
– Garlic cloves – 4 cloves
– Dried red chilies – 2 chilies
– Lemon juice – 1 tbsp
Instructions
1. Combine 1 cup semolina, ½ cup plain yogurt, ½ cup water, ½ tsp baking soda, and ½ tsp salt in a bowl.
2. Mix thoroughly until no lumps remain, then let the batter rest for 10 minutes to allow the semolina to absorb moisture.
3. Heat 1 tbsp vegetable oil in a small pan over medium heat for 30 seconds.
4. Add 1 tsp mustard seeds and 6 curry leaves to the hot oil; fry for 1 minute until the seeds pop and the leaves crisp.
5. Pour the tempered oil mixture into the batter and stir to incorporate evenly.
6. Grease idli molds or a steamer tray lightly with oil to prevent sticking.
7. Fill each mold ¾ full with batter, leaving room for expansion.
8. Steam the idlis in a preheated steamer over boiling water for 12 minutes until a toothpick inserted comes out clean.
9. While steaming, blend 4 garlic cloves, 2 dried red chilies, and 1 tbsp lemon juice in a blender until a coarse paste forms for the chutney.
10. Remove the idlis from the steamer and let them cool for 2 minutes before unmolding.
11. Serve the idlis warm with the spicy garlic chutney on the side.
Just-steamed idlis boast a light, spongy texture that soaks up the chutney’s fiery garlic punch beautifully. For a creative twist, crumble leftover idlis into a stir-fry with vegetables for a quick savory upma.
Rava Idli with Red Chili Chutney
Whip up these fluffy Rava Idli with Red Chili Chutney for a quick, satisfying meal. They’re steamed semolina cakes that come together in minutes, paired with a spicy, tangy chutney. Perfect for breakfast or a light dinner when you’re short on time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Semolina – 1 cup
– Yogurt – ½ cup
– Water – ½ cup
– Baking soda – ½ tsp
– Salt – ½ tsp
– Oil – 1 tbsp
– Mustard seeds – 1 tsp
– Curry leaves – 6 leaves
– Dried red chilies – 4
– Garlic cloves – 2
– Tamarind paste – 1 tsp
– Sugar – ½ tsp
Instructions
1. Combine semolina, yogurt, water, baking soda, and salt in a bowl. Mix until smooth, then let it rest for 10 minutes to thicken.
2. Grease idli molds with oil to prevent sticking, then pour the batter into each mold, filling them ¾ full.
3. Steam the idlis in a steamer over medium-high heat for 10 minutes, or until a toothpick inserted comes out clean.
4. Heat oil in a small pan over medium heat, then add mustard seeds and cook until they pop, about 30 seconds.
5. Add curry leaves, dried red chilies, and garlic cloves to the pan, sautéing for 2 minutes until fragrant and lightly browned.
6. Transfer the mixture to a blender, add tamarind paste and sugar, then blend until smooth to make the chutney.
7. Serve the steamed idlis hot with the red chili chutney on the side.
Keep the idlis light and airy by not overmixing the batter. The chutney packs a punch with its spicy, tangy kick, balancing the mild idlis perfectly. Try topping them with a dollop of ghee for extra richness, or serve alongside sambar for a heartier meal.
Summary
Overall, these 18 rava idli recipes offer a tasty, quick, and healthy twist on breakfast. I hope they inspire you to try something new in your kitchen! Give a recipe a go, then drop a comment to tell me your favorite, and feel free to share this roundup on Pinterest to spread the joy. Happy cooking!
