rava idly1


Rava                                      ¾ cup

Curd                                      ¾ cup

Coriander leaves          handful(finely cut)

Salt                                       as required

Baking soda                    small pinch

Carrot                                   1

To temper & fry in oil

Cooking oil                          2 spoons

Mustard                               ½ spoon

Urad dal                               ½ spoon

Channa dal                          ½ spoon

Hing                                         small pinch

Curry leaf                              6 or 8 leaves

Cashew                                  6 (break into small pieces)

Green chilly                         3 (finely cut)

Ginger                                     small piece(finely cut)

rava idly2 rava idly3 rava idly4 rava idly5


  • Dry roast rava to golden and transfer to a bowl.
  • Grate the carrot and add to bowl.
  • Add curd, salt, baking soda and coriander leaves to it.
  • Heat oil in kadai, add all tempering items one by one starting with mustard, urad dal, channa dal, cashews, hing, curry leaves, green chillies and ginger, fry carefully and transfer to bowl.
  • Add water little by little and mix well to a consistency which looks a bit loose (like idly batter).
  • Keep it aside for 20 minutes.
  • If water is fully absorbed and looks dry , add little more water and make it alright.
  • Grease idly plates with little oil, pour this dough like idlies and steam cook .
  • Once fully cooked, serve with tomato chutney or coriander chutney.

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