Rava idli with veggies

Rava idliRava (semolina) idlis  make a quick and easy breakfast/tiffin/dinner item. Adding some veggies to it makes it healthy and a efficient way of sneaking some veggies into kid’s diet if they are picky about eating vegetables. There is no grinding, overnight fermenting involved here. We add Eno fruit salt here. Baking soda can be substituted for Eno salt. Serve it with some hot spicy gravy or chutney.


  • 1 1/2 cup rava (semolina)
  • 1/4 cup peas
  • 1/4 cup grated carrots
  • 1/4 cup capsicum finely diced
  • 1/2 cup yogurt
  • 1 1/2 tbsp roasted cashews
  • 1 tsp Eno fruit salt
  • water as required


  • 1 tsp oil
  • 3-4 curry leaves
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp roasted channa dhal
  • 1/2 inch ginger grated (or use ginger paste)
  • a pinch asafoetida
  • 2-3 green chillies finely chopped


In a pan add oil. When the oil becomes hot add the items needed to temper (given above) and saute for a minute.

Add rava to it and saute for a couple of minutes in medium flame. Do not burn the rava.

Once the rava cools down, add the yogurt, peas, capsicum, salt, roasted cashews and water to make a batter. The consistency should not be very runny or thick.

rava idli batterLet it rest for 15 minutes. Then add Eno fruit salt and mix well. It will start bubbling.

IMG_1834Heat water in the pressure cooker and immediately pour the batter into idli moulds and steam for 10-12 minutes until a tooth pick inserted comes out clean.

Serve hot with chutney of your choice.

Rava idli

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