1 Rava Idli Batter = 2 Recipes (Rava Idli and Rava Pancake)

6 minute
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Rava idli batter is not only one really easy thing to make but also can be used in a variety of recipes. Want some ideas? Here I have used 1 batter to create 2 finger-licking dishes. Try it out and see how amazing it goes as your everyday snack.

How many times did you just stand in the kitchen wondering what to cook? I have been there too. Especially when I am not in the usual mood of cooking some ordinary roti sabzi. I have an idea. Why don’t you prepare one batter and make it easier to experiment in different recipes? 

When we think about preparing batters for some traditional Indian recipes, it always seems hard. Mostly, it often scares you away easily because preparing the batter for something like dosa or idli often takes about a whole day or two. Well, what I am here with today will hardly take you half an hour to prepare. Or maybe even less than that. 

This is the easiest and quick Rava batter that you can use to make Rava chilla, Rava idli, Rava uthappam, and just like I did, Rava pancake. 

No matter if you are making it for your kids to pack in their lunch boxes, family weekend special breakfast, or just as a snack for your guests, this goes perfectly. Especially if you are someone as lazy to do the difficult chores as I am. 

So, without any further wait, let’s see how quickly you can prepare this awesome magic Rava Idli Batter. 

What is Rava?

Hold on, are you familiar with Rava? Well, it goes by many other names like semolina or more commonly known as Sooji. This is a type of Durum wheat that is extracted while grinding the husk of wheat. Anyway, what we get as a result is this delicious and savory Rava, aka Sooji. Today, it is not just limited to halwa but has gone beyond. 

Hence, what we are going to do today is prepare a batter that goes best with your traditional (or a substitute) idlis and pancakes (Not the sweet ones though). 

Ready for the recipe? Let’s begin. 

Serves- 2 people

Difficulty level- Beginner

Time- 1 hour


  • 1 cup Rava
  • ½ cup curd
  • 1 spoon urad daal
  • 1 spoon chana daal
  • 1 tablespoon oil
  • 8-10 curry leaves
  • 1 spoon chopped ginger (or paste)
  • 1 spoon rai (Mustard seeds)
  • 2 green finely chopped chili
  • 1 teaspoon red chili powder
  • 1 cup water (or as necessary) 
  • Salt to taste
  • 1 teaspoon baking soda
  • 1 finely chopped onion (for pancake)
  • 1 finely chopped tomatoes (for pancake)

Method for the batter

  • In a bowl, take about a cup of Rava or sooji. 
  • Add about 2 tablespoons of curd. Make sure it’s the sour one because that gives the best taste. 
  • Now add salt as per your taste and red chili powder. Put on some water to make it into a fine paste. The consistency should not be dough-like or too runny. Just like the ordinary pancake. 

  • This is important, leave your batter for about 30 minutes to allow it to set. The sooji will probably observe the required moisture and your batter will be a little thick. 
  • It is time to make the tadka. So, in a pan, add a tablespoon of oil. Any oil of your preference. Here I am using refined soy oil. 

  • Allow the oil to turn hot. Now, add chopped mustard seeds, curry leaves, chana dal, and urad daal. Allow the mustard seeds and curry leaves to pop. 
  • Once done, add chopped green chili and chopped ginger. 

  • Toss it for a few seconds and add it directly to the batter you just prepared. 
  • Mix it well and allow all the flavors to get absorbed properly. 

  • Here is what you need, add the baking soda, about a teaspoon and you are ready to use the batter. 

How to use it for idli?

  • Of course, for making idlis you need idli moulds. Well, even if you don’t have one there is no need to make excuses. What you can do is use small bowls as well. 

  • What you need to do is make them nonsticky using oil, ghee, or even butter. 
  • Use about a spoon of oil and you have to use it for about four bowls. 
  • Now, in each one, add about 1/4th batter. Do not cover the batter till the top otherwise it will fall out of the container and create a mess. 

  • Now it’s time to take it to the steamer. Put it there in the container and cover up the lid. 
  • Allow it to cook for about 10-15 minutes.
  • What if you don’t have a steamer? What you can do is use a Kadhai instead. Or any other other vessel that can be covered up easily. 
  • Add some water, put a stand to give your batter some height and stability to cook. There you can put your bowls and cover up the lid to cook. 
  • After 15 or so minutes, uncover the lid and take out the container you are using. 
  • The best way to taste if your idlis are done or not is using a toothpick. Take one and insert it in the idli. Take it out and see if there is batter sticking to it. If not, it is done. If there is batter, cook it for another minute or two. 
  • If your idlis don’t come out easily, you can use a knife. 

  • Also, these idlis are perfect to try and experiment with. So, it would taste awesome in recipes like fried idli in different styles. 

How to use the batter for pancakes (uthappam)?

  • Let’s make pancakes using the same batter. 

  • You can use that as it is but what I suggest is to add a few vegetables in it just for some freshness and crunch. 
  • So, here I am adding 1 finely chopped onion and 1 finely chopped tomato. Put that right into the batter or you can put them right on the pan. 

  • Now, take a pan, preferably nonstick. Spread about a tablespoon of oil and 3 tablespoons of batter. 
  • If you are adding veggies to the pan, this is the time to spread them on the batter. 

  • Allow it to cook from one end. 
  • Once you see bubbles popping out from the sides, it is an indication to flip your pancakes. 
  • Gently use the flipper and detach the sides of the pancake. In one go, flip it without breaking. 

  • Cook it from the other side and see if it’s all crisp from both ends. 
  • Did the side turn all golden brown? There you go, your Rava uthappam, or I would say pancakes are ready to eat. 

How to serve?

Obviously, Rava idli is a South Indian delicacy and as far as we are using the same batter for the pancakes, you can say these are uthappam. So what would be the ideal way to serve? Well, if you are expecting some guests, it would be great to have a bowl of sambar and a few spoons of south Indian chutney. 

Nevertheless, if you don't want that mess or are short of time, it won't be bad to go for some ordinary sauces. It goes well with tomato ketchup and mayonnaise as well. 

Tips for the recipe:

  • Try to leave the batter for about half an hour. Why is it important? It allows the batter to set and flavors to spread evenly. If you cook your idlis and uthappam right away, it may not taste as good. 
  • How long can you use the batter? This batter goes for like 3 days or maybe more. But only if you keep it in the fridge. And every time you use it, mix it well and see how it works. 
  • Try to experiment. Here I have made a simple batter however, what you can do is spice it up a bit more. Add spices, more veggies, nuts, almonds, and peanuts. This will surely give you the best flavors with combinations of different things. 
  • What type of oil do you use? You can use any oil for this recipe. However, if you choose some traditional oils like mustard or coconut, this will give you an authentic taste. Otherwise, any time of refined oil or olive oil is good to go. 


It takes about a few taps and hundreds of rupees to order something from outside. But the real fun comes with getting to have the same taste at home. This is what this magic batter is all about. You can make idli, uthappam, spicy pancakes, and whatnot. 

In fact, not in the mood to have regular roti and chapati? Try this out and see the real taste you get. 

So, what are you waiting for? Head to the kitchen and create a surprising dish for your family and friends. 

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