Rava Idli, a soft and spongy steamed delicacy, is a quintessential South Indian dish loved by people across the country. Made with semolina (rava), curd, and a medley of spices, this dish is quick to prepare and doesn’t require overnight fermentation like traditional idli. Perfect for breakfast or a light meal, Rava Idli is flavorful, filling, and can be paired with coconut chutney, sambar, or a tangy tomato chutney
| Cuisine | South Indian |
|---|---|
| Course | Breakfast / Snack |
| Diet | Vegetarian |
| Difficulty Level | Easy |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Serving Size | 4 servings (12 idlis) |
Main Ingredients:
- Semolina (Rava/Suji): 1 cup
- Yogurt (Curd): ½ cup
- Water: ½ cup (adjust as needed)
- Eno Fruit Salt: 1 tsp (or ½ tsp baking soda)
- Salt: To taste
For Tempering:
- Oil or Ghee: 1 tbsp
- Mustard Seeds: 1 tsp
- Urad Dal (Split Black Gram): 1 tsp
- Curry Leaves: 8–10
- Green Chilies: 1, finely chopped
- Ginger: 1 tsp, grated
- Asafoetida: A pinch
Optional Add-Ins:
- Grated Carrot: ¼ cup
- Chopped Coriander Leaves: 2 tbsp
Step-by-Step Instructions
1. Prepare the Batter
- Heat 1 tbsp oil or ghee in a pan. Add mustard seeds, let them crackle, and then add urad dal, curry leaves, green chilies, ginger, and asafoetida. Saute until fragrant.
- Add semolina to the pan and roast on low heat for 3–4 minutes until it becomes slightly golden and aromatic. Allow it to cool.
- In a mixing bowl, combine the roasted semolina with yogurt and salt. Gradually add water to form a smooth, lump-free batter. Let it rest for 10 minutes.
2. Add Leavening Agent
- Just before steaming, stir in Eno fruit salt or baking soda, in the making batter. Mix gently but quickly. The batter will become light and airy.
3. Steam the Idlis
- Grease the idli molds with a little oil.
- Pour the batter into each mold, filling it about ¾ full.
- Place the molds in a steamer and cook for 12–15 minutes on medium heat. Check doneness by inserting a toothpick—it should come out clean.
4. Serve Hot
- Carefully remove the idlis from the molds using a spoon.
- Serve them hot with coconut chutney, tomato chutney, or piping hot sambar.
Note For This Recipe
- Quick and Easy: No need for soaking or fermentation; Rava Idli can be made instantly.
- Healthy and Light: Steamed and low in oil, making it a nutritious breakfast choice.
- Customizable: Add vegetables like peas, grated zucchini, or corn for added nutrition.
- Perfect for All Ages: Soft texture and mild flavors make it kid-friendly.
Pro Tips
- Roasting Rava: Always roast the semolina to enhance its flavor and prevent it from becoming sticky.
- Consistency: The batter should have a thick, pouring consistency—not too runny or too thick. Adjust with water as needed.
- Steaming: Avoid overfilling the molds to ensure the idlis cook evenly and rise well.
Conclusion
Rava Idli is a lifesaver when you’re short on time but want something hearty and delicious. Its soft, fluffy texture and subtle flavors make it a crowd-pleaser for breakfast, brunch, or even as a light dinner. Pair it with tangy chutneys and a steaming cup of filter coffee for an authentic South Indian experience.
Give this recipe a try, and you’ll be amazed at how effortlessly you can whip up a comforting and nutritious meal. Happy cooking! 🌿
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