Vegan Masala Recipe
Instant Rava Idli
Light, fluffy steamed semolina and rice-flour cakes, ready without fermentation and perfect with chutney or sambar.
Recipe by Craig LogueHow our recipes are created
Substantially updated 24 September 2026
From the kitchen
What to expect
These Instant Rava Idlis come together quickly and bring the aroma of South Indian kitchens to your breakfast table.
Serving idea
Best served simply
Serve with a side of coconut chutney or spicy sambar for a wholesome meal.
Recipe-specific guidance
Why this method works
Semolina and rice flour create a tender steamed crumb without fermentation. Yogurt supplies acidity and baking soda is added just before steaming, so the batter must go into a fully heated steamer while that reaction is active.
Cues to watch for
- •The rested batter should fall from a spoon but not pour like milk.
- •Grease the moulds lightly and fill them only far enough to allow a little rise.
- •A skewer should leave the centre clean before the idli are rested and unmoulded.
Useful substitutions
- •Use an unsweetened plant yogurt with some acidity, such as soy yogurt.
- •Plant milk is added only as needed because different yogurts vary in thickness.
- •Finely grated carrot can be added without making the batter overly wet.
Storage and reheating
Cool promptly and refrigerate for up to two days. Re-steam briefly or microwave covered with a few drops of water so the idli soften without drying out.
Cook the recipe
Method
- 1
In a wok, dry roast 1 cup of semolina and 1/2 cup of rice flour over medium-low heat until they turn a light brown and release a pleasant nutty aroma. Set aside to cool slightly, then mix in 2 cups of plant-based yogurt, 1/4 tsp of baking soda, 2 tsp of minced ginger, a handful of minced cilantro, and salt to taste.
- 2
Gradually add 1/2 to 1 1/2 cups of plant-based milk, mixing until the batter reaches a slightly lighter consistency than pancake batter. In a small pan, heat 1/2 tsp of coconut oil for tempering, add 1/2 tsp of mustard seeds, and let them splutter; then add 2-3 minced green chillies, 6-7 curry leaves, and 1/4 tsp of asafetida. Pour the tempering over the batter and fold it in gently.
- 3
Allow the batter to rest for at least 15 minutes. Grease the idli plates and fill each depression with the batter, filling them almost to the brim. Carefully stack the plates and transfer them to a steamer, steaming for 10 to 12 minutes until the idlis are set—test by inserting a toothpick; it should come out clean. Serve the warm idlis with your choice of sambar or chutney.
A few useful notes
Notes
- For the best texture, ensure the idli batter rests for at least 15 minutes, allowing the semolina to soften. Leftovers can be stored in an airtight container; reheat in a steamer or microwave with a little water to maintain moisture.
- If you prefer a spicier kick, adjust the number of green chillies to your taste. The addition of grated vegetables can enhance the texture and flavor of the idlis as well.
Gather everything first
Ingredients
- 1 cup semolina / rava
- 1/2 cup rice flour
- 2 cups unsweetened plant-based yogurt
- 1/2 to 1 1/2 cups plant-based milk (as needed)
- 1/4 tsp baking soda
- 2 tsp minced ginger
- 1/4 cup fresh coriander leaves, minced
- 1 tsp salt
- 1/2 tsp coconut oil (for tempering)
- 2-3 green chillies, minced
- 6-7 curry leaves
- 1/2 tsp mustard seeds
- 1/4 tsp asafetida
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