Instant Rava Idli Recipe – According to Wikipedia Rava idli is a variation of the popular South Indian breakfast item, idli, made with rava (semolina) or Bombay rava.
According to Vinipedia Soft idlis bursting with the flavours of mustard seeds, curry leaves, coriander, ginger and chilies having the awesome crunch of fried chana and urad dal.
Let’s Talk Bbout Instant Rava Idli Recipe
When I planned to try the Instant Rava Idli Recipe I thought they would be the instant sooji dhokla made in idli moulds. Dumb me. But then I thought to check the recipes on the internet. Smart me. And am glad I did that as instant rava idlis have so much more to offer, so many more flavours and textures. While googling, there is no word as googling, my lappy just told me… how unfair!! Anyways, while googling (ignored once), I saw various recipes giving different proportions of rava, curds and other ingredients. I somehow chose this one and am happy I did so. I got great idlis.
I got the recipe from rakskitchen.net. The recipe calls for roasting the rava. This is very important. This makes these rava idlis different from my rava idlis.
You can also add some vegetables to the batter, such as carrot, cabbage or coconut or any other vegetable not starting with “c”. (Hope you got that, it was good).
The Beauty of Instant Rava Idli Recipe
It’s 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. When you decide to make the idlis you’ll realize you are half way through before starting. And for the healthier version, add the veggies. The veggies will be steamed and your kids won’t come to know that there are vegetables. No… Kids are too smart these days, they will obviously know about it but I guess they won’t complain. This sounds better. (I have TWO, I know them).
And the Beast (the difficult part about this recipe)
Why do I have this section? (I say to me whenever I write about such easy recipes). Anyways, let’s see what all can go wrong.
You could end up with:
- Hard idlis
- Brown idlis
Experience and experiments (tips and tricks)
- Do not skip the eno.
- Always prepare the steamer and idli plates/moulds ahead of addition of eno.
- Make sure before you put the idlis into the steamer, the water has started boiling.
- Don’t leave the batter after mixing eno. Immediately pour in the greased idli moulds and put in the steamer/idli maker.
- There is no need to grease the plates again and again. Yes, grease them once, initially, then just refill and de mould.
- Do not brown the sooji while roasting it.
Let’s just talk
It is a specialty of the state of Karnataka in India and the popular restaurant chain, Mavalli Tiffin Rooms (MTR) of Bangalore claims to have invented it. According to Mavalli Tiffin Rooms, during World War II, when rice which is the staple item used in idli was in short supply, they experimented in making idli using semolina and created Rava Idli. #smartbouys
INSTANT RAVA IDLI RECIPE
Cuisine South Indian
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings 12 Pieces
INGREDIENTS FOR RAVA IDLI RECIPE
- 1 cup sooji/semolina
- ½ cup Curd fresh
- ½ cup water
- 1 tbsp ghee
- ½+ 1 tsp oil
- Handful of cashews whole/halves
- Handful of cashew pieces
- 1 tsp mustard seed
- 1 tsp chana dal
- 1 tsp urad dal
- ½ tsp asofeatida
- 1 a sprig of chopped curry leaves
- 1 tsp ginger paste
- 1 tsp chopped green chilli
- Handful of chopped coriander
- Salt to taste I added 1 tsp
- ½ tsp Powdered sugar
- Juice of ½ lemon
- 1 tsp eno
HOW TO MAKE INSTANT RAVA IDLI
In a bowl add ½ cup beaten curd and ½ cup water. Mix the two and keep aside.
Prepare the steamer /idli maker and grease the idli mould or idli plates.
Now, in pan heat 1 tbsp ghee.
Add handful of cashew halves and handful of cashew pieces.
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.
Now, in the same pan heat ½ tbsp oil. Add 1 tsp mustard seeds and ½ tsp asafoetida. Let the seeds crackle.
Add 1 sprig of curry leaves, chopped.
Add 1 cup sooji.
Add 1 tsp ginger paste and 1 tsp chopped green chillies.
Cook the mixture on low flame till you get a nice aroma. Do not brown the sooji.
Once done, empty in a bowl.
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).
Add the fried dals to the sooji mixture.
Add handful of fried cashew pieces and chopped coriander and mix everything.
Add the curd and water mix to the sooji mix and mix it well.
Add ½ tsp powdered sugar, juice of ½ lemon, salt to taste (or 1 tsp) and 1 tsp eno and mix everything.
Place a cashew whole/half on the greased idli plate.
Fill in the idli moulds/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.
De mould them.
And serve with your favourite chutney.
Serve the Instant Rava Idli with chutney as breakfast or snack or serve it for lunch or dinner with sambhar and chutney.
I prepared it for lunch as a part of my south Indian platter which included these instant rava idlis, masala dosa, curd rice, sambhar and coconut chutney and a piece of coconut cake to finish off.
The fool didn’t know it was impossible, so he did it.
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