Comments on: Rava Idli (Easy and No Fermentation)

By: Dassana Amit

Dassana Amit — Sat, 28 Jan 2023 16:34:10 +0000

In reply to Lila. Hope you like it.

By: Lila

Lila — Fri, 27 Jan 2023 18:17:51 +0000

Amazing..! Trying this recipe today!

By: Dassana Amit

Dassana Amit — Tue, 24 Jan 2023 17:12:55 +0000

In reply to Radhika Gupta. Yes, you can add 2 tablespoon of lemon juice to the batter and the same amount of eno or baking soda as mentioned in the recipe. You may need to add a few tablespoons more water if skipping yogurt.

By: Radhika Gupta

Radhika Gupta — Tue, 24 Jan 2023 04:08:49 +0000

Hi, is it possible to make this without yoghurt? I’m avoiding dairy completely and looking for alternatives.?

By: Sang

Sang — Mon, 31 Aug 2020 16:04:10 +0000

Delicious, soft fluffy rava idli. Must try recipe.

By: Dassana Amit

Dassana Amit — Sun, 30 Aug 2020 12:58:38 +0000

In reply to Bhaiya. Yes, you can do that. Generally the mustard, cumin and veggies etc add a lot of flavor, but you can make a simple version with just rava, curd and eno or baking soda. So you can skip the frying part.

By: Bhaiya

Bhaiya — Sun, 30 Aug 2020 06:42:04 +0000

Dassana Mam Can I steam the idli by making simple batter of rava and yoghurt(curd)?It means that can I skip mustard,cumin and all veggies?It means that can I skip this frying method?

By: Dassana Amit

Dassana Amit — Sat, 22 Aug 2020 12:09:06 +0000

In reply to Payal Jain. Thanks for the lovely feedback and the rating as well. Glad to know. Welcome.

By: Payal Jain

Payal Jain — Sat, 22 Aug 2020 06:39:23 +0000

Totally loved the idlis made by following your recipe. It was a great breakfast for us. Thank you!

By: dassana amit

dassana amit — Thu, 08 Aug 2019 13:58:34 +0000

In reply to Shalini. welcome shalini and thanks for this super feedback on rava idli.

By: Shalini

Shalini — Wed, 07 Aug 2019 16:42:51 +0000

Thank u for the superb recipe mam

By: Madhu

Madhu — Tue, 23 Jul 2019 17:24:59 +0000

Very nice recipe
I will try

By: dassana amit

dassana amit — Sat, 13 Jul 2019 14:27:12 +0000

In reply to Rukshna kapadia. thanks a lot rukshna. glad to know. happy cooking.