Rava Idly
Posted by 365DaysVeg on March 9, 2008
Everyday food ~ Rava Idly

Vegetables for rava idly
The idli or idly, is a savory dish popular throughout southern India. They are round in shape and are made by steaming a batter consisting of fermented lentils and rice. The variation of rava idly comes from using semolina and it is a much healthier version because it is made from wheat and/or vegetables. Most often rava idly’s are eaten at breakfast or evening tiffin, served with chutney or other accompaniments. Steamed and made with rava and vegetables – what could be more tastier and healthier? I doubt it. They are so easy to make than regular plain idly’s because plain one’s need soaking, fermenting and grinding before cooking them. But these humble rava one’s make use of basic pantry ingredients and takes very less time before it is ready to be served on the table.
Recipe: (Makes about 12 idly’s)
2 cups of rava
2 small aloo finely chopped
1 carrot finely chopped
peas (optional)
1 tsp finely minced or grated ginger
1/2 cup dahi
2 tsp rye (mustard seeds)
2 tsp urad dal
2 tsp channa dal
some dhania finely chopped
1 green chili finely chopped
salt to taste
Oil
Use a couple of tbsp of oil to the rava and mix well. When you take a handful of the mixture in your hand and squeeze them, you should be able to hold the shape of the rava some what. If not, add a little bit more oil. This makes the idly’s come out soft. Keep it aside for about 10 -15 minutes. Add some water to the dahi and make it a butter milk. Heat 1 tbsp oil and add rye, let it splutter. Then add the urad dal, channa dal and until the color turns golden brown. Add this to the rava mixture. Add all the vegetables, ginger, chili and dahi as well and mix it well to get a little thicker than a pouring consistency.

Batter for rava idly
Pour into idli plates and steam it for about 15 – 20 minutes until cooked. Serve hot with coconut chutney or savor as is.

Rava Idly









TBC said
How good does that look! Makes me want to have one! and I don’t even like idlis.
dhivya said
wow!looks great…nice presentation
Uma said
Nice combo of veggies! Never heard of adding potato in idlis! So innovative.
Vaishali said
Very innovative, Priya. Looks delicious and healthy!
easycrafts said
Nice idea…have never tried the usual rava idli with veggies
easycrafts said
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Nanditha said
first time at your place.. your idlies and really healthy and mouth watering… will surely give it a try!
Madhuram said
Priya I tried this one on tuesday for dinner and it came out very well. I didn’t write it immediately because I thought you were on a vacation. I have taken the pictures also and I’ll post it in my blog shortly.
Asha said
Great looking idlis, looks very soft!:))
Madhuram said
Priya I have posted about my experience with the rava idly in my blog yesterday. Thanks for the recipe.
gowri said
Your rava idly looks great. Photographs are really wonderful. Excellent photos.
bhuvana said
Hay nice recipe ya!!!!!!!Definetely i will teied in my home.Today i had learnt a nice recipe. Thanks for your tips and recipes.
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bhuvana
Blaze Infotech
Katalin said
Hi ladies,
I love Indian cooking. Spent lots of time in India years ago and brought back a cookbook.
Sometimes I don’t know know what some expressions mean. Like, Rava. What is it? What is a American equivalent?
Please advise
Katalin
365DaysVeg said
Katalin,
Thanks for checking out the recipes and I am happy to know about your stay in India. Sooji or Rava or Rawa means Semolina. It is also called as cream of wheat. I hope this helps. I usually add the translations in my “Terminology” section but somehow missed this one. Thanks for letting me know.
Thanks.
Riya said
But I should mention that my hubby loved it who very rarely criticizes.Ha ha.So I showed ur Idli photos and said that is the benchmark for comparison!!
)
365DaysVeg said
Riya, Thanks so much for checking out the recipe and even giving it a try! I am glad your hubby loved it and I hope you did too. Well, usually toasting the rava a little does make a difference in it’s consistency. The same goes true while making pulao. Toast the rice with vegetables before adding water. It makes huge difference.
Hope this helps.
Take care.
Riya said
Thanks for ur quick reply.Will try to include ur tips next time.Btw, all ur photographs are awesome.Ur photos does give me the drive to try ur recipes.Keep up the great work.Cheers!!
Vinolia said
I love rava idlis; adding carrots, peas and potatoes to the batter is a wonderful idea