August 18, 2023

Rava Idli Recipe

Looking for a scrumptious and wholesome breakfast that captures the essence of South Indian cuisine? Look no further than Rava Idli! If you’re a breakfast enthusiast who appreciates the comforting taste of soft, fluffy idlis but doesn’t always have the time to wait for traditional fermentation, this Instant Rava Idli recipe is about to become your new favorite.

A beloved dish hailing from the southern part of India, offers a delightful fusion of flavors and textures. It’s a dish that encapsulates the rich culinary heritage of South India, known for its diverse range of flavors and its emphasis on nutritious yet delicious meals. The best part? With this recipe, you can enjoy the goodness of idlis without the need for lengthy fermentation, making it an ideal choice for busy mornings or impromptu brunches.

Ingredients

For batter:

1 cup semolina (rava)
1 cup plain yogurt (curd)

Water, as needed
1 teaspoon Eno fruit salt
Salt, to taste

For tempering:

1 tablespoon oil
1 teaspoon mustard seeds

1 teaspoon urad dal (split black gram)
1 tablespoon chopped cashews
A few curry leaves

Optional variations and additions:

Grated carrots, peas, or finely chopped vegetables
Grated coconut

Chopped coriander leaves

Equipment:

Mixing bowls: You’ll need mixing bowls to combine the semolina, yogurt, and other ingredients to create the batter.
Steamer: A steamer is essential for cooking the Idlis. You can use a traditional idli steamer with idli molds or any other steaming setup you have.
Idli molds: If you’re using a traditional idli steamer, you’ll need idli molds to shape and steam the idlis.

Saucepan or tempering pan: You’ll use this to prepare the tempering with mustard seeds, urad dal, curry leaves, and cashews.
Ladle or spoon: To mix the tempering into the idli batter and to portion the batter into the idli molds.
Mixing spoon: A mixing spoon will help you combine the ingredients smoothly and evenly.

Toothpick or knife: You’ll need a toothpick or knife to check if the idlis are cooked thoroughly by inserting it into the center. If it comes out clean, the idlis are ready.
Greasing brush or cooking spray: To grease the idli molds before pouring in the batter to prevent sticking.
Serving platter: Once the Idlis are cooked and ready to be served, you’ll need a platter to present them beautifully.

Optional: If you’re using grated vegetables or coconut, you might need a grater.

Step-by-Step Recipe: Instant Rava Idli

Step 1: Preparing the Batter

In a mixing bowl, combine 1 cup of semolina (rava) and 1 cup of plain yogurt (curd). Mix well until the ingredients are thoroughly combined.

Allow the mixture to rest for about 15-20 minutes. This helps the semolina absorb the yogurt and soften.

Step 2: Tempering and Mixing 3. In a saucepan or tempering pan, heat 1 tablespoon of oil.

Add 1 teaspoon of mustard seeds and let them splutter.

Add 1 teaspoon of urad dal (split black gram) and sauté until it turns golden brown.
Toss in 1 tablespoon of chopped cashews and a few curry leaves. Sauté until the cashews are lightly roasted and fragrant.

Step 3: Adjusting the Consistency 7. Gently mix the prepared tempering into the semolina-yogurt mixture. Incorporate the tempering evenly to enhance the flavor of the batter.

Depending on the consistency, add water in small increments and mix until you achieve a thick yet pourable batter. The batter should be smooth without any lumps.

Step 4: Adding Eno Fruit Salt 9. Just before you’re ready to steam the idlis, add 1 teaspoon of Eno fruit salt to the batter. This will make the idlis soft and fluffy.

Mix the Eno fruit salt gently into the batter. You’ll notice the batter becoming frothy.

Step 5: Steaming the Idlis 11. Prepare the steamer by filling it with water and bringing it to a boil.

Grease the idli molds with a bit of oil or use cooking spray to prevent sticking.
Pour the batter into the greased idli molds, filling them about three-fourths full.

Step 6: Steaming Time and Checking Doneness 14. Place the idli molds in the steamer and steam on medium heat for around 10-12 minutes or until a toothpick or knife inserted into the center of an idli comes out clean.