Sunday, 6 March 2011

Rava Idli Mix

Before you draw your own conclusions, let me tell you this is not a ready made (read store bought) mix. This is a mix that you can make at home and use it when you need it.

I was tired of the regular idlies and wanted a change. I was also trying to include some veggies in our food. That's when the idea of rava idli hit me. Though this was never made at home in India, I knew that we could use veggies in this. So I thought I'll try it.

As usual, my first call went to my pinni who gave me the step by step recipe. In this post, I am giving you the procedure to make the mix. If done (roasted) and stored correctly, this mix can stay good for atleast 3 months.

I make the mix with about 1kg of Semolina at a time. I am writing the recipe for 1 cup semolina. You just multiply the quantities depending on the number of cups you are making. Most of the time, this is present in our house as its almost like instant idli.

This doesn't take much time - especially if you are making only 1 cup. 1 cup makes approx 10 to 12 idlies. So you might want to make accordingly.

1 cup Semolina
1 tsp Mustard Seeds
A Pinch Hing / Asafoetida
10 Curry Leaves
1 Red Chilli torn in pieces
1 tsp Chana Dal
1 tsp Urad Dal
1 tbsp Oil

  1. Heat Oil in a pan. When hot, add the Mustard Seeds and Hing.
  2. When the Mustard Seeds start to splutter, add the Red Chilli pieces, Curry Leaves, Chana Dal and Urad Dal and fry till Chana Dal changes colour.
  3. Now add the Semolina. Roast till the semolina gets a nice golden brown colour and you get the aroma of Semolina.
  4. Remove it from the pan, cool it and store it in an air tight jar.

Note 1: Make sure the jar you are storing in is clean and dry.
Note 2: Its important to remove the mix from the pan, else there are chances that it will burn.


  1. @Mymoonah: Thanks. Its definitely a keeper. I'll be posting the rava idli recipe this week.


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