Sri Lankan cuisine has a strong South Indian influence, and you can see that in the use of spices and coconut fritters. In fact, rava idli is a staple of South Indian cuisine – and with a name that translates as “coconut-leavened rice cake”, you can guess that this is a popular breakfast dish all over the southern region of Sri Lanka. This variety is a bit less common than the traditional caramelized rava idli, but it still tastes great.

Rava idli, is a popular breakfast dish from South India. It is very easy to make, and also tastes delicious.   Ingredients: Rava: 1 cup Dry Ingredients: Urad dal: 1 cup Hing: 1/2 tsp Salt to taste Method: Soak the urad dal in water for 30 minutes. Grind in a blender to a smooth fine powder. The consistency of the ground dal should be like that of fine sand. Mash the Rava with salt and hing. Mix the ground urad dal into the rava. Add the dal to hot oil and cook for 20 minutes. The rava should be cooked well and it should

Rava Idli is one of the most popular Instant Rice recipe in south India. This is a simple and easy to make rava idli. This rava idli recipe is simple and easy to make. This rava idli recipe comes with step by step instructions.

Rava idli, a popular south Indian meal from Karnataka, is another idli variation. Rava idli is distinct from regular idli in that it may be made quickly. There is no need to ferment, while regular idli must be fermented, and the two taste completely different. Rava idli is a simple and fast dish to make. Sooji/semolina is referred to as rava. If regular rava is unavailable, Bombay rava may be used. My rava idli tasted just like the ones you get in restaurants when I made it. It was very tasty, soft, and fragrant. Rava idli goes well with peanut chutney, coconut chutney, sambar, or any other side dish. Rava idli may be made with or without vegetables, as I have demonstrated in the recipe below. Personally, I like simple rava idli.

Time to prepare: 1 hour

Time to cook: 12 minutes

South Indian, Karnataka cuisine

3 individuals are served (14 medium sized idlis)

Mild spiciness


    • 1 1/2 cup wheat rava (Bombay rava)
    • 1 1/3 cup curd
    • 1/2 to 3/4 cup water
    • a pinch of salt (to taste)
    • 1/4 teaspoon of baking soda

Tempering (tadka)

    • 1 1/2 tbsp ghee/oil
    • 1 teaspoon mustard seeds
    • 3/4 teaspoon cumin seeds
    • 2 tsp chana dal (bengal gram)
    • a pinch or more of asafoetida (hing)
    • 3/4 teaspoon ginger
    • 2 green chilies, chopped
    • 15 curry leaves
    • 1/4 cup or 3 tbsp coriander leaves (chopped)
    • 10 cashew nuts


  • 1/4 teaspoon turmeric powder
  • 1/3 cup frozen and parboiled green peas


    • To make the curd smooth and lump-free, stir it with a fork or whisk.
    • On a low heat, roast Bombay rava for 10 to 15 minutes, or until a nice fragrance emerges. If you don’t keep stirring, it will burn.
    • In a pitcher or bowl, pour the rava. Keep it on hand.
    • Finely chop the green chilies, ginger, and coriander leaves. Set it aside for now.
    • Make halves out of the cashew nuts. Set it aside for now.
    • Heat the ghee in a kadai or a pan, then add the cashew nuts and cook till golden brown. Remove the item and set it away.

Tempering (tadka)

  • Heat the ghee in the tadka/seasoning pot, then add the mustard seeds, chanadal, hing, and curry leaves when it is hot. On a medium heat, sauté for 1 to 2 minutes. Cook for 30 seconds after adding the ginger and green chilies. Turn off the light. Allow time for it to cool.
  • After tempering, you may add turmeric powder and peas if desired. Cook for 3 to 4 minutes at 350°F. Turn off the light.
  • Mix thoroughly the tempering ingredients into the curd basin. Mix in the toasted semolina well.
  • As needed, add water to get the desired consistency. Season with salt and baking soda. Mix thoroughly and put away for 30 minutes or an hour if you have time.
  • Using oil/ghee, grease the idli plates.
  • Place one or two cashew nuts in each idli mould to ensure that everyone enjoys the crunchiness.
  • Fill the idli molds halfway with batter and steam for 10 to 12 minutes.
  • Allow it to cool until it’s still warm to the touch.
  • Scoop the idlis onto a serving dish and top with sambar and chutney to serve. I served it with a peanut chutney from South India.


  • The rava mixture will seem thin and runny when the curd and water are added, but it will thicken later.
  • When you don’t have time to rest the batter, you may use Eno instead of soda to make quick, fluffy idlis. Mix and pour the batter into the idli mould as soon as Eno is added instead of soda.
  • Vegetable rava idli may be made using mushrooms, carrots, peas, cauliflower, and/or cabbage.


A popular breakfast dish in Maharashtra and Gujarat, Rava idli is actually made with whole wheat. This traditional recipe is small and light, and is made from fermented dal, rice/milk, and lentils. Rava idli is a good way of using up leftover rice, and it can be made in different flavors, such as coconut, peanut and pan cakes. This recipe makes for a very filling breakfast, and if you love it, you can always make double the quantities.. Read more about rava idli recipe tarla dalal and let us know what you think.

Frequently Asked Questions

Is rava idli better than rice idli?

Rava idli is a type of idli that is made from semolina flour. Its a popular breakfast item in India. Rice idli is an Indian dish that uses rice and lentils to make the batter for the idlis.

What is rava idli made of?

Rava is a type of rice flour that is ground into a fine powder. It is used to make idli, dosa, and other South Indian dishes.

Is rava idli good for health?

Rava idli is a traditional South Indian dish made from rice and urad dal. It is considered to be a healthy food, but it is not recommended for people with diabetes or other blood sugar disorders.