How to Make Rava Idly with Sambar (Traditional & Healthy Version)
Rava Idly with Sambar is an iconic vegetarian dish from South India, loved for its light texture, vibrant flavors, and nourishing qualities. Originally crafted in Karnataka, Rava Idly (also known as Sooji Idli) is a steamed savory cake made from roasted semolina (rava/sooji), yogurt (dahi), and a tempering of aromatic spices. Paired with tangy, protein-rich Sambar—a hearty lentil and vegetable stew infused with sambar masala, curry leaves, and tamarind—this combination is a staple across homes and Udupi restaurants in Bangalore, Mysuru, and beyond. Rava Idly with Sambar is a popular choice during festivals like Ugadi and special family gatherings, offering a wholesome, easily digestible meal ideal for breakfast or lunch. The idlis are soft, fluffy, and subtly spiced, while the Sambar provides a comforting, mildly spicy-sour backdrop, making this duo a favorite for all age groups. The minimal use of oil and the absence of deep frying make this dish a healthy option for calorie-conscious food lovers. Its balanced nutrition, ease of preparation, and cultural significance make Rava Idly with Sambar a perfect addition to your Indian vegetarian recipe collection.
Ingredients
Step-by-step instructions
Step 1 · Heat 1 tsp oil in a kadhai
Heat 1 tsp oil in a kadhai. Add mustard seeds, chana dal, and urad dal. Let them splutter. Add curry leaves and green chilli. Sauté briefly, then add rava and roast on low flame for 3-4 minutes till aromatic. Allow to cool.
Step 2 · In a bowl
In a bowl, combine roasted rava, salt, curd, water, and grated carrot (if using). Mix to form a thick batter. Rest for 10 minutes.
Step 3 · Meanwhile
Meanwhile, for sambar, pressure cook toor dal with 2 cups water, turmeric, and a pinch of hing for 3 whistles. Mash well.
Step 4 · In a pan
In a pan, heat 1 tsp oil. Add onion, sauté till translucent. Add chopped vegetables, sauté 2 minutes. Add tomatoes, sambar powder, and salt. Cook till tomatoes soften.
Step 5 · Add cooked dal
Add cooked dal, tamarind pulp, and 1 cup water to the pan. Simmer for 7-8 minutes till vegetables are tender and flavors blend. Garnish with coriander leaves.
Step 6 · Just before steaming
Just before steaming, add eno to the idli batter and mix gently. Pour batter into greased idli moulds.
Step 7 · Steam idlis in an idli steamer or pressure cooker (without weight) ...
Steam idlis in an idli steamer or pressure cooker (without weight) on medium flame for 10-12 minutes till a toothpick comes out clean.
Step 8 · Serve hot rava idlis with steaming sambar
Serve hot rava idlis with steaming sambar. Enjoy with coconut chutney if desired.
Why this recipe is healthy
This recipe is steamed, not fried, lowering calorie and fat content. It is high in fiber and plant protein, aiding in satiety and muscle repair. The absence of refined flour and the inclusion of various vegetables support digestive health and overall wellness. Yogurt in the idli batter brings probiotics, promoting gut health. The combination of rava and dal creates a complete, nourishing meal.
A note on tradition
Rava Idly was popularized by the iconic MTR restaurant in Bengaluru during World War II when rice was scarce. Today, it is a beloved breakfast and tiffin item across Karnataka and neighboring states, often enjoyed during festivals like Ugadi, Diwali, and family get-togethers. Sambar, with its roots in Tamil Nadu, is essential to every South Indian meal, symbolizing warmth, hospitality, and regional pride.