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.
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.
1. In a bowl add ½ cup beaten curd and ½ cup water. Mix the two and keep aside.
2. Prepare the steamer /idli maker and grease the idli mold or idli plates.
3. Now, in pan heat 1 tbsp ghee.
4. Add a handful of cashew halves and a handful of cashew pieces.
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.
6. Now, in the same pan heat ½ tbsp oil. Add 1 tsp mustard seeds and ½ tsp asafoetida. Let the seeds crackle.
7. Add 1 sprig of curry leaves, chopped.
8. Add 1 cup sooji.
9. Add 1 tsp ginger paste and 1 tsp chopped green chilies.
10. Cook the mixture on low flame till you get a nice aroma. Do not brown the sooji.
11. Once done, empty in a bowl.
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).
13. Add the fried dals to the sooji mixture.
14. Add a handful of fried cashew pieces and chopped coriander and mix everything.
15. Add the curd and water mix to the sooji mix and mix it well.
16. Add ½ tsp powdered sugar, juice of ½ lemon, salt to taste (or 1 tsp) and 1 tsp Eno and mix everything.
17. Place a cashew whole/half on the greased idli plate.
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.
19. De-mold them.
20. Bon appetit!
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
1. In a bowl add ½ cup beaten curd and ½ cup water. Mix the two and keep aside.
2. Prepare the steamer /idli maker and grease the idli mould or idli plates.
3. Now, in pan heat 1 tbsp ghee.
4. Add handful of cashew halves and handful of cashew pieces.
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.
6. Now, in the same pan heat ½ tbsp oil. Add 1 tsp mustard seeds and ½ tsp asafoetida. Let the seeds crackle.
7. Add 1 sprig of curry leaves, chopped.
8. Add 1 cup sooji.
9. Add 1 tsp ginger paste and 1 tsp chopped green chillies.
10. Cook the mixture on low flame till you get a nice aroma. Do not brown the sooji.
11. Once done, empty in a bowl.
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 tampering 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).
13. Add the fried dals to the sooji mixture.
14. Add handful of fried cashew pieces and chopped coriander and mix everything.
15. Add the curd and water mix to the sooji mix and mix it well.
16. Add ½ tsp powdered sugar, juice of ½ lemon, salt to taste (or 1 tsp) and 1 tsp eno and mix everything.
17. Place a cashew half on the greased idli plate.
18. 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.
19. De mould them. And serve with your favourite chutney.
Please rate us and share your valuable feedback
