Aug 13, 2018 Jul 19, 2025 by [Archana Potdar] · This post may contain affiliate links · 55 Comments

Rava Idli Recipe

These Rava Idlis, loaded with Corn, Carrots, and Cabbage, are easy, delicious, and a healthy, filling comfort food at its best.

The popular idlis are a favourite with most Indians. They are simple, light, healthy, nutritionally balanced meals for breakfast or a light snack. In my place, we also have idlis for meals, paired with sambhar and chutney, which make a rounded meal.

Jump to:

But what is Rava Idli?
Rava Idli and I
Ingredients for Rava Idli with Corn, Carrots, and Cabbage
How to make Rava Idlis with Corn, Carrots, and Cabbage
ProTips for Rava Idlis with Corn, Carrots, and Cabbage
FAQ for Rava Idlis with Corn, Carrots, and Cabbage
Recipes related to Rava Idlis
Corn, Carrot and Cabbage Rava Idlis
ProTips:

But what is Rava Idli?

Rava Idli, also known as Rave Idli, is a popular South Indian breakfast item, also referred to as an instant idli. Your batter is not fermented, and yet you can make a healthy and filling breakfast or snack.

Regular idlis, which are made from fermented batter, with a combination of rice and lentils. So you need to plan and wait for idlis.

However, for rava idlis, a variation of idlis is made with semolina called rava or Sooji, and hence the name Rava Idli. The kind of rava you use is your choice. You can choose the coarse ground wheat rava, but the idlis turn out good with the finer Bombay rava, or Chiroti rava or rice rava.

Now a history lesson ( you can skip it if you wish)

During World War II, rice, the main ingredient for making idlis, was scarce. We Indians are a "jugadu" lot, so what we did was experiment and reinvent the wheel. Mavalli Tiffin Rooms (MTR) of Bangalore is credited with creating the rava idli. Since people enjoyed it, it remains on the menu to this day. You will find Udupi serve it hot with saagu and coconut chutney.

Rava Idli and I

Now, let us address the elephant in the room.

Why should you make this particular recipe when there are so many others you can try?

Rava Idli and I have had a relationship that can be described as disastrous till this recipe. When I made this recipe of corn, carrot and cabbage rava idli, I did not have to camouflage it as upma gone wrong! Honestly, when something goes wrong early in the morning and you have no backup plans, you just wing it.

For once, my family did not give me the knowing look, and I did not get the feeling that they were waiting for my back to turn before rolling their eyes.

I found this recipe in the Tupperware flyer, and it is delicious. Not just me, one of my cousins tried it and she was raving about them when we met up. That is when I decided I needed to redo this recipe.

You can also try this instant ragi idli from my friend Sowmya.

Ingredients for Rava Idli with Corn, Carrots, and Cabbage

These are my ingredients for quantities. Check the recipe card.

Rava: To make rava idlis, you need roasted rava, also known as semolina or Sooji.
Buttermilk: the soaking liquid, I prefer to use a mixture of fresh curd and water in equal proportion.
Tempering: The one distinct feature of rava idlis is the tadka; unlike regular idli batter, this one is made more delicious with a tadka. You will need neutral oil, mustard seeds, asafoetida, urad dal, chana dal (optional), and curry leaves.
The Leavening Agent: The regular idli batter is fermented, so you do not need to add any leavening agents; however, rava idli requires one. I prefer to use Eno fruit salt.
Veggies: The other additions for this idli are cabbage, frozen corn, carrots and cashew nuts.
Salt to taste.
In the past, I did use hot and sweet sauce, but now I don't.

How to make Rava Idlis with Corn, Carrots, and Cabbage

Generally, when I get my rava, I will roast it in a thick wok on a low flame. You need to stir the rava occasionally as the wok heats up.
- Once the wok heats up, do so regularly once the rava is nice and warm all around. Let it cool before storing the rava in an airtight container.
- When I need, I use the roasted rava to make rava idlis.
In a large bowl, mix the roasted rava, buttermilk, salt, and 1 tablespoon of oil. Break all the lumps and set aside for at least 30 minutes.
Meanwhile, in a wok, heat 2 tablespoon oil. Fry the cashew nuts till golden brown, drain and set aside.
In the remaining oil, add the mustard once it crackles, and then add the urid daal.
Once the urid daal becomes reddish, add the corn, chopped fine cabbage. Sauté for a minute, then add the minced carrot.
If using, add the hot and sweet sauce. Mix well.
Pour the mixture over the rava batter and mix well.
Meanwhile, heat water in your chosen steamer and grease the idli moulds.
Once the water starts boiling, add Eno fruit salt to the batter and mix well. Adjust the consistency of the batter by adding water. Your batter should be of dropping consistency.
Mix well. Place a cashew nut in the centre of the idli stand.
Spoon the batter into the greased idli mould and steam for 20 minutes.
Serve hot with your preferred chutney.

Substitutes for Rava Idlis with Corn, Carrots, and Cabbage

Rava: Now, I have used Bombay rava or Sooji, but you can use coarse, thicker bansi rava; however, the idlis will be dense and hard.
Buttermilk: There are times when I have used buttermilk, after churning the cream. But this buttermilk is a bit sour, hence you will need to use more water and less of this buttermilk. The amount of sour buttermilk you can use is up to your taste and adjustments..
Veggies: You can use cauliflower, broccoli, or peas, or leave them out altogether.

Serving Suggestions for Corn, Carrot and Cabbage Rava Idlis

Rava Idli is never complete without Sambhar and chutney on the side. I love chutneys, both the wet and dry ones.

Depending on the season and what my fridge yields, I like to make this classic Coconut Coriander Chutney, which is perfect for rava idlis and a regular staple in my place.
Try pairing the idlis with Tomato Chutney, Capsicum Chutney, or even Ridge Gourd Peel Chutney.
If you want a fiery kick with your idlis, try Kathiyawadi Garlic Chutney.
A tangy Raw Mango Chutney or Kavlikai Chutney is perfect when in season.

Tip: Most of these chutneys can be prepared ahead of time and stored in the refrigerator for 2–3 days.

A good chutney makes soft, fluffy rava idlis comforting, but try it with some dry chutney topped with ghee or oil for an extra treat. Perfect setting for idlis meets chutney.

The dry chutney I will swear by is this spicy South Indian classic, Gun Powder Chutney (Milagai Podi)
Add some Dry Garlic Chutney, the bold flavours of this fiery, garlicky chutney powder for heat and aroma to every bite.
A chutney that adds both flavour and health benefits is Flax Seed Dry Chutney Powder. This nutty, earthy chutney is packed with nutrients to complement your meal.
Fragrant and iron-rich, Curry Leaves Chutney Powder brings depth and a unique taste that pairs beautifully with soft, warm idlis.
The newer chutney we love now is Drumstick Leaves Chutney Powder, also known as Moringa chutney pudi, a powerhouse of nutrients. A perfect dry chutney if you are looking to add more greens to your diet.
The all-time favourite in my place is this traditional Karnataka-Style Chutney Pud, crunchy, flavorful, and irresistible when paired with idlis and a spoon of oil.

Tip: All these dry chutneys keep well in the pantry.

ProTips for Rava Idlis with Corn, Carrots, and Cabbage

Leavening Agent: My soft and fluffy idlis, sans the soapy smell, are because I use 1 sachet of fruit salt (Eno), which is 5 grams. If you plan to use baking soda, use 2-3 pinches.
Vegetables: I have added lightly stir-fried cabbage, corn and carrots to the batter. They add a lot of flavour to the idlis, but you can skip adding them if you prefer. Try adding steamed peas, cauliflower, grated beets, or finely chopped bell peppers for added flavour.
Curd (yoghurt): I have used fresh curd that was a bit runny, so I added less water. If using sour yoghurt, then you will need less yoghurt; adjust the amount of water accordingly. This way, you need not add sugar to reduce the sourness of the batter.
Water: Add water gradually. I prefer to keep the batter a bit thick. You can always adjust the consistency of a thick cake batter. Also, remember that each batch of Rava needs a different amount of water.
Idli stand: I also make idlis in a wok, but for rava idlis, I prefer using an idli stand. There are idli stands that come with a steamer; however, mine fits in my pressure cooker. If you need to order one, here is a link to one on Amazon. (If you use this link, I will earn a commission at no extra cost to you.)

FAQ for Rava Idlis with Corn, Carrots, and Cabbage

Is rava the same as semolina?
Yes, Rava and semolina are the same. The other name is Sooji or Suji.

Should I roast the rava before making Rava idlis?
Yes, you should. Roasting the rava makes the grains lighter, and as a result, they do not become sticky.

What is the difference between Idlis and Rava Idlis?
The difference between idlis and rava idlis lies in the main ingredients and texture.
The traditionally made idli uses a fermented batter with rice and urad dal. This batter makes spongy and soft idlis.
However, to make rava idlis, you use semolina (rava or sooji) and curd. The addition of spices gives these delicious instant idlis a lovely flavour.

What is better, rava idlis or rice idlis?
You cannot say rava idlis are better than rice idlis or vice versa. It depends on your needs.
Rava idlis are faster to make, and some find it easier to digest. Since it is higher in fibre, thanks to the rava, and can help with weight management.
Rice idlis are more traditional and authentic, as they are more nutritious and higher in protein.

Are rava idlis suitable for people with diabetes?
Yes, rava idlis are suitable for individuals with diabetes. But when consumed in moderation.

Why are my rava idlis hard?
Fruit salt or Eno, if not active or past its shelf life, will yield hard rava idlis as it will not leaven the batter. Also, keep the water steaming and steam the rava idlis as soon as you add the Eno; resting the batter will cause the rava idlis to become hard.

Can I use baking powder as the leavening agent in place of baking soda or fruit salt?
You cannot use baking powder as an alternative to baking soda or fruit salt. The rava idlis will taste bitter and have a slight metallic taste.

If you are looking for recipes that you can steam, then here are our favourites

Summary: No-ferment corn, carrots, and cabbage rava idlis are soft, nutritious, and perfect for breakfast, packed lunches, or a light dinner. Try it!

This is an old post that I am updating with newer pictures and a write-up as a part of the group Foodies_RedoingOld Post.

Corn, Carrot and Cabbage Rava Idlis

Learn how to make soft and fluffy Rava Idlis with corn,carrot and cabbage. A quick, healthy, and no-fermentation Indian breakfast!

5 from 2 votes

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Course: Breakfast, Brunch, Snack

Cuisine: Indian

Keyword: Bachelor Recipes, Breakfast, Easy Indian Breakfast Dishes, Everyday Food, Healthy Breakfast, How to make, Idli, Indian breakfast dishes, Instant Food, Kid Friendly Food, Quick Breakfast, Snack, Rava Idli, Simple and healthy diet in old age, Traditional Food

Prep Time: 10

Cook Time: 15

Resting Time: 30

Total Time: 55

Servings: idlis

Calories:

Author: ArchanaPotdar

Equipment

1 Bowls to mix
1 Spoons and Ladles to mix
1 Pressure cooker
idli tree
Plates to serve

Ingredients

For the Rava Idli Batter:

2½ cup rava Roasted
4 cup Buttermilk
1 tablespoon Oil I use refined oil

For Tempering:

2 tablespoon Oil
20 Cashew Nuts
1 teaspoon Mustard seeds
1 teaspoon urad dal
1½ cup cabbage
½ cup corn frozen
1 Carrot grated
Salt to Taste
¼ teaspoon Oil for greasing
2 teaspoon Eno fruit salt
1 tablespoon hot and sweet sauce optional
3 cup Water

Instructions

Combine 2½ cup rava, 4 cup Buttermilk, Salt and 1 tablespoon Oil in a bowl and set aside for at least 30 minutes.

The Tempering:

In a wok, heat 2 tablespoon Oil and fry the 20 Cashew Nuts till golden brown. Drain and set aside.
In the same wok, add the 1 teaspoon Mustard seeds. Once the mustard crackles, add the 1 teaspoon urad dal and let it become reddish.
Add the 1 Carrot, ½ cup corn, 1½ cup cabbage. Sauté for a minute..
Add the 1 tablespoon hot and sweet sauce if using. Mix well.
Pour the mixture over the rava batter and mix well.

Steaming the Rava Idli:

Boil 3 cup Water in the pressure cooker. Grease the idli stand with ¼ teaspoon Oil.
Add 2 teaspoon Eno fruit salt and mix well. Sprinkle water if the batter is thick. It should be cake batter consistency.
Immediately, spoon the batter into the greased idli mould and steam for 15 minutes.
Once the rava idlis are done, cool them slightly, then unmould them.
Serve hot with chutney of your choice.

Notes

ProTips:

Do not use baking powder; it will make the Rava Idlis taste metallic and bitter.
Add water gradually to the batter.
Do not rest the batter once you add the Eno fruit salt.

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