Recipe: Tasty Rava idli

Ray Logan

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Recipe: Tasty Rava idli Delicious, fresh and tasty.

Rava idli. Rava idli is a popular Breakfast food that originated in the Tiffin centers of Karnataka. It is a variation of the traditional Idli recipe but made with semolina, curd and some spices. Rava means semolina and idli are steamed cakes.

South Indian cuisine is known for its healthy recipes and rava idli (suji idli) is one of the simple recipe which combines the goodness of many dals and spices.

It's not just healthy and irresistible but also very easy to prepare too.

Rava Idli or Suji Idli is a popular South Indian steamed breakfast dish that is made with the combination of rava (semolina) and yogurt.

You can have Rava idli using 17 ingredients and 11 steps. Here is how you cook that.

Ingredients of Rava idli

It’s 3 cup of Idli Rava (cream of rice).
It’s 10 of green chillies, minced.
It’s 1 1/2 of inch piece of ginger, minced.
You need 1 tbsp of mustard seeds.
It’s 10 of curry leaves.
You need 1 tbsp of chana dal.
You need 1/2 tsp of Black gram (urad dal).
Prepare 2 tbsp of cashew nuts, cut into small pieces.
It’s 1 pinch of asafoetida (heeng).
You need 1 bunch of cilantro (coriander) leaves.
Prepare 1 1/2 cup of yogurt, beaten well to remove all lumps.
It’s 1 of carrot, shredded roughly, OPTIONAL.
Prepare 1/4 cup of green peas, OPTIONAL.
It’s 1 of tomato, cut into thin round slices, OPTIONAL.
It’s 2 tsp of oil.
It’s 1 tsp of salt to taste.
It’s 1/2 tsp of fruit salt or baking soda.

Rava Idli is an instant idli recipe, which needs no fermentation and no grinding, thus it is simple to make whenever you crave those soft idlis.

To rinse and clean rava, transfer it to vessel, pour almost double the amount of water over it, stir and swirl with a hand and drain the water.

Step by step instructions to make Rava idli Take some ghee in a non-stick pan and heat over medium heat.

Prepare the tempering by adding asafoetida, mustard seeds and cumin seeds to the ghee.

Rava idli step by step

Take a dry pan, and get it very hot. Add a teaspoon of oil. Add the rava, and flash roast it until the aroma changes, and it starts emitting a nutty smell. Keep the rava aside..
In the same pan, take the remaining oil. Add all the tempering ingredients ( mustard seeds, urad dal, chana dal, cashew nut pieces ). Once the mustard splutters, add the curry leaves and the asafoetida..
Add all of the tempering into the rava. Also add the ginger and green chillies..
Add the yogurt and the salt to make a lump free batter. The batter should be thick, and just pourable..
Add the shredded cilantro leaves and the optional vegetables (except the tomatoes).
In a tall vessel ( an idli cooker), take some water and bring it to the boil..
Smear some drops of oil on each of the idli moulds. Add the tomato slices at the base of each mould..
Then, just before pouring the batter, add the fruit salt to the batter, and whisk thoroughly. Dont whisk for too long, or else youll lose the fizz from the fruit salt reacting with the yoghurt. Thats what makes the idlis soft and fluffy. Take some of the batter on each of the moulds..
Place the idli stand into the steam from the idli cooker. Cover with a tight lid, and cook for 15 minutes..
Take the idli stand out of the cooker, and leave it in the open air for a few minutes, until the stand is cool to handle. Using a sharp knife, scrape idli clean from the mould..
Serve hot, with your chutney of choice and/or sambar (recipes on my account).

The addition is simple spices like ginger and curry leaves, makes this dish bring out the flavors of the steamed rava idli.

You can get creative and add a variety of vegetables and make the rava idli more nutritious for your family.

Rava Idli Recipe - Instant Rava Idli Recipe

Sooji Idli Recipe Rava Idlis are a super fast alternative to the traditional rice/daal idlis.

Since there is no soaking, grinding or fermenting involved, you can enjoy these idlis at any time without the pre-planning.