Rava Idli with Ginger Chutney

Recipe by
Total Time:
4-8 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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  • 500g -rava (upma rava)
  • 3 cups- plain yogurt
  • 1 cup -grated carrot
  • 1 cup -peas
  • 1/2 cup -cashew halves
  • For seasoning
  • 1tsp -mustard seeds
  • 1tsp -channa dal
  • 1tsp- urad dal
  • 3- 4- red chillies
  • 2- green chillies
  • 1 pinch -hing
  • few -curry leaves
  • salt
  • oil for frying
  • For ginger chutney
  • 50g -ginger
  • 3 -green chillies
  • 2tbsp- grated coconut
  • 1cup- coriander chopped
  • 1 small lemon sized -soaked tamarind
  • 2tbsp -jaggery
  • 1 -small onion
  • 1tsp -turmeric
  • salt

How to Make Rava Idli with Ginger Chutney

  • Heat oil in a pan.
  • Add mustard seeds, channa dal, urad dal, hing, red chillies, green chillies, curry leaves and cashews.
  • When it splutters add rava and fry till it becomes a little brown.
  • When it cools down, add yogurt to the rava mix. Stir well, so that the rava mixes with yogurt.
  • Then add grated carrot and peas and salt. Keep aside for 4 hours.
  • If the rava batter is too thick you can add little water.
  • Pour the rava batter into idli moulds and steam for 15-20 min. Make ginger chutney by grinding all the ingredients and serve with the idli.