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Close up view of Instant Vegetable Rava Idli served in a green plate, with chutneys, podi and sesame oil.

Instant Vegetable Rava Idli (Steamed Semolina Savory Cakes)

Instant Vegetable Rava Idli or Steamed semolina savory cakes are a healthy, filling, and easy breakfast or a lunch box recipe that can be made in 20-30 minutes.
Prep Time: 5 minutes
Cook Time: 12 minutes
Resting Time: 10 minutes
Servings: 12 Idlis

Ingredients

  • 1 Cup Roasted Semi Coarse Semolina Rava
  • 2 tbsp Curd
  • Chopped Green chilly to taste
  • 1 tbsp Chopped Coriander
  • 1/2 Cup Grated Carrot / Zucchini Or vegetable of your choice
  • Salt
  • 1/2 teaspoon Fruit Salt Eno
  • ½-1 Cup Water more or less may be required
  • Oil for greasing Idli molds
  • Water for steaming

For Tempering

  • 1 teaspoon Vegetable Oil
  • 1/2 teaspoon Mustard Seeds Rai
  • 1/2 teaspoon Cumin Seeds Jeera
  • 7-8 Curry leaves

Instructions

Preparing the batter for Idlis

  • Roast the Semolina in some ghee (clarified butter) or oil, if not already roasted. Let it cool.
    1 Cup Roasted Semi Coarse Semolina
    Roasted rava.
  • Once cool, in a wide bowl add the Semolina, salt, and curd.
    Salt, 2 tbsp Curd
    Adding yogurt to semolina.
  • Add the whey from the curd and water.
    ½-1 Cup Water
    Adding yogurt whey and water to semolina.
  • If whey is not available simply replace it with water. I had to add around ¾ cup of water to 1 cup of Rava. Water quantity might differ depending on the texture of rava.
  • Mix everything. Do not too much water, we want a semi-thick / dropping consistency batter, not runny.
    The ready batter for semolina Idli.
  • Also when you add vegetables it will release some water.
  • Let the rava/semolina soak for 10 minutes.
  • In the meantime grate the vegetables.
  • Grease the Idli molds and keep the water for boiling in the Idli vessel or in a wide vessel big enough for the Idli molds.
  • After 10 minutes, add the vegetables.
    Adding Zucchini to batter.
  • If using carrots or bottle gourd adds chopped coriander too.
    1/2 Cup Grated Carrot / Zucchini, 1 tbsp Chopped Coriander
  • Add green chili if using and give a quick mix.
    Chopped Green chilly to taste

Tempering for the batter (Optional)

  • In a small pan, add Oil.
    1 teaspoon Vegetable Oil
  • once hot, add the mustard seeds.
    1/2 teaspoon Mustard Seeds
  • Once they splutter add Cumin seeds and Curry leaves.
    1/2 teaspoon Cumin Seeds, 7-8 Curry leaves
  • Add this mix to the batter.

Steaming the Idlis

  • Grease the idli molds
    Oil for greasing Idli molds
  • Start the steamer with enough water.
    Water for steaming
  • Just before steaming, add the fruit salt and a tablespoon of water over the fruit salt.
    1/2 teaspoon Fruit Salt
    Adding Eno to batter,
  • Mix everything and adjust the water consistency if required. Do not add too much water, we want a semi-thick / dropping consistency batter, not runny.
    Adding water to eno or fruit salt.
  • Add the batter to the greased Idli molds and keep the Idli molds steaming for 12 minutes.
  • Do not overfill the molds. Leave some space or else the top plate will touch the bottom and you might not get a uniform idli. See pic below.
    Idlis Just steamed.
  • Remove after 12 minutes. Let it rest on the counter for 1 min.
  • With the help of a spoon, remove the Idlis. Gently slide the spoon underneath the idli and it would come off easily.
    Idlis Just steamed.
  • Serve it with chutney or tea for breakfast, or pack it in your kid's or your office lunchboxes.
    Instant Rava Zucchini Idli served in Lunchbox.

Notes

  • Standard US Size cups and spoons are used. 1 cup = 237 ml, 1 teaspoon = 5 ml
  • Vegans can use vegan curd