Instant Rava Idli

Rava idli is a very healthy, soft and fluffy instant idli recipe that can be enjoyed as breakfast and or a filling meal with sambhar and chutney of your choice.

These are quick to make because no soaking, grinding and fermenting process required.They are just as delicious and nutritious and can be made without any advance preparation.

What is Rava idli?

Rava idli (also rave idli) is a variation of the popular South Indian breakfast item, idli, made with rava (semolina) and yogurt. This version is quite easier to make, it is instant and doesn’t need fermentation or waiting time.

How to make Rava Idli?

Heat add oil and ghee in medium pan.Add hing along with mustard seeds and cumin seeds. When they start to pop, add urad dal, channa dal, green chilies, curry leaves, coriander leaves and fry them for about 10-20 seconds.

Add the rava to the pan. Stir at regular intervals and roast the rava for 6-7 minutes at medium heat. You will get a nice aroma once it’s done.

Transfer the roasted rava into a big bowl and allow it to cool for about 5-10 minutes.Add yogurt, salt, and water to form a thick batter. The batter shouldn’t be thin and it shouldn’t be very thick too. Set the batter aside for 20-30 minutes.

Take a idli pan and add 2 cups of water to it and let it heat on medium heat.
After about 20 minutes, add baking soda to the batter. You will see bubbles on the surface of the batter as the yogurt will react with baking soda.

Brush your idli stand with little oil and pour the batter on top and fill all the idli moulds of your idli stand.

Put the idli stand inside the steamer and close the lid.Allow to steam for 10-12 minutes before turning off the gas.

Remove the stand from the cooker/steamer and let it rest for 2 minutes. Remove the rava idli from the stand and serve hot with sambar and chutney of your choice.

Tips to make rava idli:

• Consistency – The batter should be thick so accordingly adjust the yogurt and water.If using thick yogurt, add more water and is using watery yogurt, use less water.
• Adding Eno / Baking Soda – Add it at the last when you are ready to make the idlis otherwise the idlis will end up flat.
• Soaking Time – The longer you soak the better these idlis turn out. But 20-30 minutes will do.

Other Variations:

• You can add grated carrots to the mix to include a dose of veggies.
• You can cashew for little crunch.
• You can use coconut oil or ghee for sauteeing.

How to prep for Instant Rava idli ahead of time?

You can make a large quantity of rava idli mix and refrigerate or freeze the mix until you are ready to make them. You can freeze them for up to 6 months.

• Sauteing the rava with temper.
• Once the rava cools down refrigerate it or freeze in a freezer-safe glass container or a Ziploc bag.
• When you are ready to use, let the rava come to room temperature, before adding yogurt and proceeding with the rest of the steps.

Serving Suggestions for Rava Idli

Rava idlis go very well with coconut chutney but of course, these can be served with tomato-onion, peanut or any other chutney of your preference. I personally like enjoying the Rava idli with sambhar and coconut chutney.

INSTANT RAVA IDLI RECIPE

INGREDIENTS:

1 1/2 cups semolina/rava
1 tbsp cooking oil
1 tbsp ghee
3/4 tsp mustard seeds
1 tsp cumin seeds
pinch of hing
1 tsp chana dal
1 tsp urad dal
1 green chili, finely chopped
few curry leaves
2 tbsp coriander leaves, finely chopped
1 1/2 cup tbsps water
1/2 cup plain yogurt
1/2 tsp baking soda or 1 tsp eno salt
salt, to taste

DIRECTIONS:

1. Heat add oil in medium pan. Add hing along with mustard seeds and cumin seeds. When they start to pop, add urad dal, channa dal, green chilies, curry leaves , coriander leaves and fry them for about 10-20 seconds.
2. Add the rava to the pan. Stir at regular intervals and roast the rava for 6-7 minutes at medium heat. You will get a nice aroma once it’s done.
3. Transfer the roasted rava into a big bowl and allow it to cool for about 5-10 minutes.
4. Add yogurt, salt, and water to form a thick batter. The batter shouldn’t be thin and it shouldn’t be very thick too. Set the batter aside for 20-30 minutes.
5. Take a idli pan and add 2 cups of water to it and let it heat on medium heat.
6. After about 20 minutes, add baking soda to the batter. You will see bubbles on the surface of the batter as the yogurt will react with baking soda.
7. Brush your idli stand with little ghee and pour the batter on top and fill all the idli moulds of your idli stand.
8. Put the idli stand inside the steamer and close the lid.Allow to steam for 10-12 minutes before turning off the gas.
9. Remove the stand from the cooker/steamer and let it rest for 2 minutes. Remove the rava idli from the stand and serve hot with sambar and chutney of your choice.

RECIPE NOTES:

1. Consistency – The batter should be thick so accordingly adjust the yogurt and water.If using thick yogurt, add more water and is using watery yogurt, use less water.
2. Adding Eno / Baking Soda – Add it at the last when you are ready to make the idlis otherwise the idlis will end up flat.
3. Soaking Time – The longer you soak the better these idlis turn out. But 20-30 minutes will do.

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