Serve hot with coconut, tomato, or peanut chutney, or with sambar.

Leftover idlis can be refrigerated for a day and reheated using a steamer or microwave.

The premix can be prepared in bulk and stored for up to 2 months to save time.

Variations:

Add grated carrots or chopped spinach to the batter for a colorful, nutritious twist.

Replace green chilli with a pinch of red chilli powder for a mild heat.

Use yogurt alternatives like almond or coconut yogurt for a dairy-free version.

FAQ:

Can I use regular semolina instead of rava?
Yes, just make sure it is coarse semolina; fine ones may result in softer idlis.

Do I have to add fruit salt (Eno)?
Fruit salt is essential for fluffiness; it reacts with the acidity in curd to create airy idlis.

Can I make the batter ahead of time?
The batter is best used immediately after adding fruit salt, but premix can be stored long-term.