INSTANT RAVA IDLI RECIPE NOTE

Instant Rava Idli Recipe | How to Make Rava Idli | South Indian Recipes

What is Instant Rava Idli?

Instant Rava Idli Recipe is a variation of the popular South Indian breakfast item idli which is made with Rava (semolina) or Bombay rava. Soft idlis bursting with the flavors of mustard seeds, curry leaves, coriander, ginger and chilies having the awesome crunch of fried chana and urad dal. You can also add some vegetables to the batter, such as carrot, cabbage or coconut or any other vegetable of your choice.

Let’s talk about the ingredients for Instant Rava Idli

Instant Rava Idli Recipe is a quick and healthy recipe. And the best part is you can make it quicker and healthier. For the quicker version, you can prepare the mix (the dry part) on the weekend (basically whenever you have spare time) and store in the refrigerator.

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How to make Instant Rava Idli Recipe

1. In a bowl add ½ cup beaten curd and ½ cup water. Mix the two and keep aside.

INSTANT RAVA IDLI RECIPE NOTE

2. Prepare the steamer /idli maker and grease the idli mold or idli plates.

INSTANT RAVA IDLI RECIPE NOTE

3. Now, in pan heat 1 tbsp ghee.

INSTANT RAVA IDLI RECIPE NOTE

4. Add a handful of cashew halves and a handful of cashew pieces.

INSTANT RAVA IDLI RECIPE NOTE

5. Sauté till they turn golden brown. Once done take them out on a plate. We will be adding the cashew pieces to the idlis and the cashew halves will be used for decorating the idlis.

INSTANT RAVA IDLI RECIPE NOTE

6. Now, in the same pan heat ½ tbsp oil. Add 1 tsp mustard seeds and ½ tsp asafoetida. Let the seeds crackle.

INSTANT RAVA IDLI RECIPE NOTE

7. Add 1 sprig of curry leaves, chopped.

INSTANT RAVA IDLI RECIPE NOTE

8. Add 1 cup sooji.

INSTANT RAVA IDLI RECIPE NOTE

9. Add 1 tsp ginger paste and 1 tsp chopped green chilies.

INSTANT RAVA IDLI RECIPE NOTE

10. Cook the mixture on low flame till you get a nice aroma. Do not brown the sooji.

INSTANT RAVA IDLI RECIPE NOTE

11. Once done, empty in a bowl.

INSTANT RAVA IDLI RECIPE NOTE

12. Now heat 1 tsp oil and add 1 tsp of chana dal and 1 tsp of urad dal and cook them till they become pinkish. (Generally, these dals are added in the initial tempering along with the asafoetida and mustard seeds, but I would always burn them, so now I do them separately. If you are sure about getting them right initially, add at that stage).

INSTANT RAVA IDLI RECIPE NOTE

13. Add the fried dals to the sooji mixture.

INSTANT RAVA IDLI RECIPE NOTE

14. Add a handful of fried cashew pieces and chopped coriander and mix everything.

INSTANT RAVA IDLI RECIPE NOTE

15. Add the curd and water mix to the sooji mix and mix it well.

INSTANT RAVA IDLI RECIPE NOTE

16. Add ½ tsp powdered sugar, juice of ½ lemon, salt to taste (or 1 tsp) and 1 tsp Eno and mix everything.

INSTANT RAVA IDLI RECIPE NOTE

17. Place a cashew whole/half on the greased idli plate.

INSTANT RAVA IDLI RECIPE NOTE

18. Fill in the idli molds/plates and steam them for 5-7 minutes or till done. They are done when the inserted knife or toothpick comes out clean. Once done take them out and let them cool.

INSTANT RAVA IDLI RECIPE NOTE

19. De-mold them.

INSTANT RAVA IDLI RECIPE NOTE

20. Bon appetit!

INSTANT RAVA IDLI RECIPE NOTE

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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