How long does Rava Idli (Quick) keep in the fridge?

Rava Idli (Quick) keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Rava Idli (Quick) ahead of time?

Yes. Rava Idli (Quick) is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most south indian vegetarian dishes taste better the next day once the masala has had time to meld.

What can I serve with Rava Idli (Quick)?

Classic pairings include coconut-chutney, sambar. For a complete south indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

South Indian VegetarianBreakfast Mild

Rava Idli (Quick)

Name: Rava Idli (Quick)
Prep time: 11 min
Cook time: 19 min
Total time: 30 min
Yield: 3 servings
Cuisine: South Indian
Ingredients: 1.5 cup rava (semolina); 1 cup yogurt; 0.75 cup water; 1 tsp fruit salt (eno); 1 tsp mustard seeds; 1 tsp urad dal; 1 tsp chana dal; 10 cashews, halved; 10 curry leaves; 1 green chilli, minced; 1 inch ginger, grated; 0.5 carrot, grated (optional); 2 tbsp ghee or oil; 1 tsp salt; 0.25 cup coriander, chopped

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Steamed batter

Time: 30 min
Serves: 3
Calories: 320 kcal
Protein: 12 g

0:00 / 1:33

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Method

1Dry-roast rava on low heat for 4 minutes till just fragrant; cool.
2Heat ghee, crackle mustard, urad dal, chana dal, cashews; add curry leaves, chilli and ginger.
3Off heat, gently mix in rava, yogurt, water, salt and carrot; rest 15 minutes.
4Just before steaming, gently mix in eno fruit salt — batter lifts.
5Spoon into greased idli moulds; steam 14 minutes till a toothpick comes out clean.
6Cool 2 minutes; lift out, scatter coriander; serve with coconut chutney + sambar.

About this recipe

Swap yogurt for plant yogurt; rest is plant-based.

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