One of the simple and easiest South Indian breakfast which can be prepared within 30 mins is Rava Idli. Usually, idli is made with rice and urad dal, whereas this is the instant method of making idli using rava/sooji/semolina.
There is no need for soaking, grinding, or fermenting the batter. This is a soft, spongy, and steamed savory idli. From the above pic, you can see how soft it has come out. To get the soft and spongy idli, follow all the steps provided below.
- Do not skip the coconut bits, as it gives a nice crunch in each bite.
- You can either add chopped ginger or grated ginger. But do not skip it.
- If you want rava idli to be colorful, add 1/4 tsp of turmeric while mixing the batter.
- Soaking rava for at least 20 mins is a must, or else you will not get the soft idli.
- Once you add the baking soda to the batter, immediately pour the batter into the idli mold and steam it.
- While placing the idli mode in the steamer, make sure the water is boiling.
- Steam the idli only for 8 to 10 mins.
Enjoy the video of rava idli. Subscribe for more videos.
Now let us see how to prepare this recipe.
- 1 cup Rava/Sooji/Samolina
- 1 cup Curd/Yogurt thick
- 3 tbsp Carrot grated
- 1 tbsp Coconut bits
- 2 tbsp Coriander Leaves/Kothamalli finely chopped
- 1 tsp Ginger finely chopped
- 1 strand Curry Leaves/Karuveppilai finely chopped
- 1 Green chili finely chopped
- 5 Cashews finely chopped
- 5 Cashews Split into two to garnish
- 1/2 tsp Mustard seeds /kadugu
- 1 tsp Split urad dal
- 1 tsp Bengal gram/kadalai paruppu
- 1 tsp Cumin seeds/Jeera
- 1 tsp Baking soda
- salt to taste
- 1 tbsp Ghee
- Heat a pan and add a tbsp of ghee. Once the ghee melts, add mustard seeds, urad dal, chana dal, cumin seeds, and let it crackle.
- Once the dal turns golden brown, add ginger, green chili, curry leaves, chopped cashews, and saute for a min.
- Now add rava and saute for a min or until it turns aromatic. Do not let the color of the rava change.
- Transfer this to a bowl and let it cool completely.
- Once the rava mixture is cooled, add thick curd, coconut bits, coriander leaves, grated carrot, salt to taste, and mix all well. As the mixture is thick, add a 1/4 cup of water and mix well.
- Once everything is mixed well. Close the lid and let it soak for 20-30 mins.
- After 20 mins you can see rava is soaked well and turns thick. Now add another 1/4 to 1/3 cup of water along with the baking soda. Mix all thoroughly. Now the batter is fluffy.
- Grease idli pan with oil/ghee. Place cashew in each pit. Pour the batter.
- Keep a steamer ready. While water starts to boil, place the idli stand and steam it for 8-10 mins.
- Once done, check it with a help of a knife or toothpick. The batter should not stick on it. Cool it for a while, and remove it from the idli plate.
- Soft and spongy rava idli is ready. Serve it hot with sambar and chutney.
- Do not skip the coconut bits, as it gives a nice crunch in each bite.
- You can either add chopped ginger or grated ginger. But do not skip it.
- If you want rava idli to be colorful, add 1/4 tsp of turmeric while mixing the batter.
- Soaking rava for at least 20 mins is a must, or else you will not get the soft idli.
- Once you add the baking soda to the batter, immediately pour the batter into the idli mold and steam it.
- While placing the idli mode in the steamer, make sure the water is boiling.
Delicious, soft and spongy rava idli is ready to relish.
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