Rava Masala Idli: An Idli Recipe Without Curd And Eno
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While searching for breakfast recipes, idlis definitely come in mind as they are healthy and delicious. This South Indian dish is very popular among the masses there and people usually have it for morning breakfast. It is the star of the breakfast table. Served along with sambar and chutney, this dish provides a soulful experience as the flavour is mild on the taste buds needed for early morning consumption.

The idli recipe shared here is of different variation than the authentic idlis. The South Indian regular idlis are made of rice and urad dal batter fermented overnight and then the batter is steamed in the idli maker next morning to turn into white, soft idlis. The recipe shared here is made of rava (semolina) and the preparation is very easy compared to the authentic ones. The batter here is made up of rava and is kept for rest for around 10-15 minutes. There is no curd or eno used in this recipe and takes very little time to get prepared. 

This rava idli made of no curd or yoghurt has a perfect flavour of tadka. The tadka added in the batter is prepared from chillies, mustard seeds, urad dal, chana dal, curry leaves and coriander leaves. 

Idli is a savoury rice cake that is native to the Indian subcontinent and is commonly eaten for breakfast in Sri Lanka and Southern India. The cakes are created by steaming a batter made of fermented, dehusked black or white lentils and rice. The starches are broken down during the fermentation process so that the body can more easily metabolise them. 

The recipe for idlis is credited to both Karnataka and Tamil Nadu, although according to food historian K T Achaya, the idli probably came to India from modern-day Indonesia about 800-1200 CE.


  • 1 Cup Suji / Semolina
  • Salt as per taste
  • ½ tsp Baking Soda 
  • 1 Cup Water
  • 2 tsp Vinegar

For tadka-

  • 2 tsp Oil (for tadka)
  • ½ tsp Mustard Seeds
  • Curry Leaves
  • 1 tsp Urad dal
  • 1 tsp Chana dal
  • Coriander Leaves


  • Take a mixing bowl and add semolina 
  • To it, add salt and water and mix to form a batter
  • Cover and keep the batter to rest for around 15-20 minutes

For tadka-

  • Till the batter is kept for rest, heat oil in a pan 
  • Add mustard seeds and let it crackle
  • Once the mustard seeds crackle, add chana and urad dal and cook till turned brown
  • Now add 5-6 curry leaves, cook for half a minute
  • Add few coriander leaves and turn off the flame

The tadka is ready

For Idli-

  • After 20 minutes, take the batter and tadka to it, mix it well
  • Add water if the consistency is thick
  • Now grease the idli maker plates with oil and steam the idli batter for around 8-10 minutes
  • After 8-10 minutes, check if they are cooked properly with a spoon or knife

The idlis are ready to be served

These rava masala idlis are super spongy, fluffy and light. They could be served with authentic sambar and coconut chutney or any mint or red chutney of your choice. The tadka adds more flavours to it and makes it a wholesome dish.