Palak Rava Idli Recipe (Instant Suji Palak Idli)
Tarla Dalal
• Updated : Jan 24, 2026
Table of Content
palak rava idli recipe | instant suji palak idli | spinach rava idli | with 28 amazing images.
spinach rava idli is a quick snack made quickly with commonly available ingredients. Learn how to make palak rava idli recipe | instant suji palak idli | spinach rava idli |
palak rava idli is a delightful variation of the traditional South Indian dish, "Rava Idli." This idli is infused with the vibrant green color and earthy flavor of spinach (palak), making it not only visually appealing but also packed with additional nutrients.
instant suji palak idli is an instant idli recipe that requires no soaking and grinding. It is made with a batter of semolina and curds, perked up with an aromatic tempering, and reinforced with a vibrant spinach paste. A pinch of fruit salt helps to give the idli a soft texture and good mouth-feel.
Main ingredients for making palak rava idli recipe
Rava: The primary ingredient, rava, gives these idlis their texture and body. It's a type of coarsely ground wheat and is the base for the idli batter.
Palak (Spinach): Fresh spinach leaves are blanched and blended into a puree to infuse the idli batter with their color and nutrients. Spinach adds a mild, earthy flavor to the idlis.
Curd (Yogurt): Curd is used to add a slight tanginess to the idli batter and to make it soft and fluffy.
Serve it hot with sambar and chutney. You can also try other idli recipes like Moong dal idli or semolina vermicelle idli.
pro tips to make palak rava idli: 1. Grease the idli molds with oil to prevent the idlis from sticking. 2. You can also use chopped spinach instead of spinach puree to make this recipe. 3. Instead of fruit salt you can use baking soda to make this palak rava idli recipe . 4. Do not whisk the batter vigorously after adding fruit salt to the batter.
Enjoypalak rava idli recipe | instant suji palak idli | spinach rava idli | with detailed step by step photos.
Palak Rava Idli Recipe recipe - How to make Palak Rava Idli Recipe
Tags
Soaking Time
0
Preparation Time
12 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
32 Mins
Makes
16 idlis
Ingredients
For Palak Rava Idli Recipe
- 1 cup semolina (rava / sooji)
- 1/2 cup curd (dahi)
- 1/2 cup spinach (palak) puree
- 1 tsp ginger-green chilli paste
- 1 tsp lemon juice
- salt to taste
- 1 tsp fruit salt
For The Tempering
- 2 tsp oil
- 1 tsp mustard seeds ( rai / sarson)
- 1/2 tsp urad dal (split black lentils)
- 1 tbsp chopped cashew nut (kaju)
For Serving
Method
For palak rava idli recipe
- To make palak rava idli, heat the oil in a small pan, add the mustard seeds and urad dal and sauté on a medium flame for 30 seconds.
- Add the cashewnuts and sauté on a medium flame for 30 seconds.
- In a deep bowl, combine the rava, curds, spinach puree, ginger green chilli paste, lemon juice, salt and ½ cup of water in a deep bowl and mix well.
- Cover with a lid and keep aside for 15 minutes.
- After 15 minutes, pour this prepared tempering over the batter and mix well.
- Just before steaming, add the fruit salt and 2 tsp of water over the batter. When the bubbles form, mix gently.
- Pour a little batter into each greased idli mould and steam in a steamer for 10 to 12 minutes or till the idlis are cooked.
- Serve palak rava idli hot with sambhar and coconut chutney.
Palak Rava Idli Recipe recipe with step by step photos
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See the below image of list of ingredients for making palak rava idli.
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See the below image of list of ingredients for making palak rava idli.
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To make palak rava idli, In a deep bowl, add 1 cup semolina (rava / sooji). Rava gives the idlis their structure and helps them to hold their shape.
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Add ½ cup curd (dahi). Curd has a slightly sour and tangy flavor and it also helps to soften the idlis.
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Add ½ cup spinach (palak) puree. Spinach puree gives the idlis a vibrant green color and also has many health benefits.
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Add 1 tsp lemon juice.
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Add salt to taste.
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Add ½ cup of water.
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Mix well.
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Add 1 tsp ginger-green chilli paste.
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Mix well.
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Cover with a lid and keep aside for 15 minutes.
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Heat 2 tsp oil in a small pan.
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Add 1 tsp mustard seeds ( rai / sarson). Mustard seeds has a pungent aroma and a distinct taste it also adds a bit of crunch to the dish.
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Add ½ tsp urad dal (split black lentils).
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Sauté on a medium flame for 30 seconds.
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Add 1 tbsp chopped cashew nuts (kaju). It adds a nutty flavor and crunch to the dish.
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Sauté on a medium flame for 30 seconds.
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After 15 minutes, pour this prepared tempering over the batter.
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Mix well.
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Just before steaming, add 1 tsp fruit salt.
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Add 2 tsp of water over the batter.
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When the bubbles form, mix gently.
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Pour a little batter into each greased idli mould.
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Steam in a steamer for 10 to 12 minutes or till the idlis are cooked.
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Remove and cool them slightly and demould.
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Serve palak rava idli hot with sambhar and coconut chutney.
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- What is Palak Rava Idli?
Palak Rava Idli is a variation of traditional South Indian rava idli made with semolina (rava/sooji) and spinach (palak) puree, giving it a green color, flavour, and added nutrition. - Is this recipe instant or does it require fermentation?
This is an instant idli recipe the batter does not need soaking or fermentation. - What are the main ingredients used?
The key ingredients are semolina (rava), curd (dahi), spinach puree, ginger-green chilli paste, lemon juice, salt, and fruit salt (for fluffiness). - What does fruit salt do in the recipe?
Fruit salt (like ENO) helps make the idlis soft and fluffy. You can also use baking soda instead. - How long does it take to prepare and cook?
Preparation takes about 12 minutes, and steaming takes about 10–12 minutes total ~32 minutes. - How many idlis does this recipe make?
The recipe makes approximately 16 idlis. - Can I use chopped spinach instead of puree?
Yes instead of spinach puree, you can use finely chopped spinach. - What tempering is used in this recipe?
The tempering includes oil, mustard seeds, urad dal, and cashew nuts for extra flavour and texture. - What’s the best way to serve Palak Rava Idli?
It’s traditionally served hot with sambar and coconut chutney. - Is Palak Rava Idli healthy?
It’s relatively nutritious due to the spinach but still contains semolina, so treat it as a balanced snack/meal spinach adds vitamins while semolina provides carbs.
If you liked this Palak Rava Idli Recipe then also check out other recipes like:
- quick rava idli recipe
- semolina and vermicelli idli recipe
- dal and vegetable idli recipe
- Green Moong Dal Vegetable Idli
1. Grease the idli molds well
Before pouring the batter, generously grease each mold with a little oil. This prevents the idlis from sticking and makes demolding much easier.
2. Rest the rava batter
After mixing semolina (rava), curd, spinach puree and water, let the batter rest for about 15 minutes. This allows the rava to absorb moisture and results in softer idlis.
3. Use spinach puree (or chopped spinach)
While the recipe calls for spinach puree for vibrant color and nutrients, you can also add finely chopped spinach instead for a slightly chunkier texture and extra fiber.
4. Add the rising agent just before steaming
Add fruit salt (or baking soda as an alternative) only just before steaming. This helps the idlis rise better and become fluffy. Avoid mixing vigorously after adding it.
5. Adjust water gradually
After adding fruit salt, you only need a little extra water to activate the bubbles. Add it slowly too much water can make the idlis dense.
6. Don’t overmix the batter
Once the rising agent is added, mix gently just enough to incorporate. Overmixing can deflate the batter and make idlis less soft.
7. Steam at the right time
Ensure your steamer water is boiling and producing steady steam before you place the idli tray inside. Steaming on proper steam gives you even cooking and fluffy texture.
8. Serve immediately
Idlis taste best when served hot with sambhar and coconut chutney the steam and heat keep them soft and appetizing.
Nutrient values (Abbrv)per plate
| Energy | 48 Calories |
| Protein | 1.5 g |
| Carbohydrates | 7.4 g |
| Fiber | 0.3 g |
| Fat | 1.4 g |
| Cholesterol | 1 mg |
| Sodium | 8 mg |
Click here to view Calories for Palak Rava Idli Recipe
The Nutrient info is complete
Foodie #640293
May 5, 2020, 11:03 a.m.
Healthy recipe as well as tastes good. But it does not turn out to be fluffy..
naman
April 22, 2020, 9:54 p.m.
This palak idli was so unusual so I decided to make it for my family one day for dinner, they loved it with a hot bowl of sambhar and coconut chutney.
Sonal Modi
April 22, 2020, 8:07 p.m.
Excellent recipe.
Foodie #679499
Nov. 10, 2016, 2:37 p.m.
