Rava Idli with Ginger Chutney

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

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.