Homemade Instant Rava Mix For Upma/ Khichdi/ Idli/ Dosa/ Paniyaram/ Roti

I wanted to share with you all  this post  since long time, Today I made it. 
Homemade Rava Mix, is an instant and handy option for quick breakfast or dinner. All you have to do is prepare the rava mix once in a month and stock it up use it as needed when you are in a jiffy. This is a much better option to eat at home rather than going for takeaway back for Office. Also a good keep-up recipe for bachelors and can avoid fixing to ready to eat foods from stores.
Below I have explained the procedure for how to utilise the rava mix for making delicious variety of recipes. And the foremost option is Rava Upma which everyone use to try when they start to cook as a newbie. When I started my cooking  journey my very first experiment is rava upma and came out well.
My intension here to give simple and useful DIY recipes which all can try at home easily and stay healthy. 

Preparation & Cooking Time : 20 minutes

Yield : 4 cups


Coarse Rava - 4 cups
Green Chilli - 6-8 no, finely chopped
Cashew nuts - 6no,  broken into small pieces
Mustard Seeds - 2 tsp
Cumin Seeds - 2 tsp
Channa dal - 1tbsp
Curry Leaves, a sprig
Oil - 5 tbsp
Salt - 4 tsp


  1. Heat oil in a heavy bottom wide pan. Add the mustard, wait to splutter followed by add cumin, channa dal and fry well.
  2. Add the green chillies and fry until turns slight brown. Add the cashew nuts and few torn curry leaves. 
  3. Once the cashew becomes crispy golden , add the rava and saute well.
  4. Stir in the rava and mix well. Stir constantly over medium flame for about 10-12 minutes or until the rava becomes crispy and aromatic. Add the salt and mix well.
  5. Cool the mix completely before storing. The instant rava mix is ideal for making quick breakfast like upma, khichidi, idli, dosa, roti, paniyaram.
    Method For Rava Upma:
  1. Heat a fry pan with a 2 tsp of oil and fry thiny sliced onion until transculent.(Skip this step if dont want to use onions)
  2. Add 2 cups of water, allow to boil. When it starts bubbling add 1 cup Instant rava mix and stir vigorously with ladle or using hand whisk to avoid lumps formation.
  3. Cook, covered over low flame for 5-8 minutes until upma cooks completely. 
  4. Serve hot upma with pickle or sugar or chutney.

    Method For Rava Khichdi:      

  1. Heat a fry pan with a tbsp of oil. Add one chopped onion , a cup of chopped carrot, beans and green peas. Add a pinch of salt, turmeric and stir well. Allow it to cook with chopped tomato.
  2. Pour 3 cups of water and allow to boil. When it starts bubbling add 1 cup rava mix and stir vigorously with ladle or using hand whisk to avoid lumps formation.
  3. Cook, covered over low flame for 15 minutes until khichdi cooks completely. 
  4. Finally add a tbsp of ghee and stir well. Garnish with chopped coriander.
  5. Serve hot khichdi with coriander chutney and sambhar.

    Method For Rava Roti:
  1. Mix 1 cup of rava with 2 cups of buttermilk.
  2. Heat dosa pan, grease some oil. Pour a laddle of batter and spread evenly thick like oothappam /pancake.
  3. Drizzle oil all over the surface, allow it to cook until golden and flip other side to cook for a minute.
  4. Serve with pickle.
   Method For Rava Idli:

   Check here for the Rava Idli recipe from scratch or else follow this below easy method
  1. Mix 1 cup of rava  with 1 cup of thick sour curd and mix thoroughly. Add little water if needed and the batter should be like idli batter consistency. Add a tsp of eno and mix well.
  2. Pour the batter to the greased idli moulds and steam cook for 12 minutes. 
  3. Serve Rava Idli with chutney and sambhar.

   Method For Rava Idli:
  1. In a mixing bowl take 1 cup of instant rava mix, 1 cup of rice flour, 1/4 cup of maida and 2 cups of water or buttermilk. The batter should be very thin and poury. Add water as needed. To the batter add some crushed pepper corns and chopped onion,
  2. Heat a dosa pan, grease some oil and pour the rava batter along the edges of the pan and continue trickling it inwards to form a thin dosa. Fill the gaps any, if needed. Apply oil all over the edges and center. Cover and cook dosa for abt 3-4 minutes until top layer set and edges turns slightly golden.
  3. Lift the dosa off the pan and serve immediately with chutney.
Using this instant rava mix , you can try lot more recipes and I will update other recipes soon in this space.


  • Always use coarse rava for this homemade preparation. 
  • The homemade rava mix stays good for 2-3 months. Beyond that may start becomes stale.
  • For a longer shelf life , ziplock and freeze it.


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