Rava Idli Recipe: Quick and Delicious Semolina Idli

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Rava Idli is a popular South Indian dish that offers a quicker alternative to the traditional fermented rice and lentil idlis. Made from semolina (rava) and yogurt, Rava Idlis are light, fluffy, and perfect for breakfast or a light meal. Here’s how to prepare them:

Ingredients:

For the Rava Idli Batter:

  • 1 cup fine semolina (rava or sooji)
  • 1 cup plain yogurt (curd), at room temperature
  • 1/2 cup water (adjust as needed)
  • 1/4 cup grated carrot (optional)
  • 2 tablespoons grated coconut (optional)
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon urad dal (split black gram)
  • A pinch of asafoetida (hing)
  • 1/2 teaspoon baking soda (or Eno fruit salt)
  • 1-2 green chilies, finely chopped (adjust to taste)
  • A few curry leaves, chopped
  • 1 tablespoon oil
  • Salt to taste

For Tempering:

  • 1 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon urad dal (split black gram)
  • A few curry leaves

Instructions:

Making the Rava Idli Batter:

  1. Heat 1 tablespoon of oil in a pan or kadai over medium heat.
  2. Add mustard seeds, cumin seeds, urad dal (split black gram), and a pinch of asafoetida (hing). Sauté until the urad dal turns golden brown.
  3. Add the chopped green chilies and curry leaves. Sauté for another minute until fragrant.
  4. Add the semolina (rava) to the pan. Roast the semolina over low to medium heat until it turns aromatic and lightly golden brown. This step is essential to remove any raw taste from the semolina. Stir continuously to prevent burning. This process can take about 5-7 minutes.
  5. Remove the roasted semolina from the pan and let it cool down to room temperature.
  6. In a mixing bowl, combine the roasted semolina, plain yogurt, and water. Mix well to form a smooth batter. The batter should be thick yet pourable.
  7. Add grated carrot and coconut (if using) to the batter. Mix to incorporate them evenly.
  8. Let the batter rest for about 15-20 minutes to allow the semolina to absorb the liquid.

Tempering for Rava Idli:

  1. In a small pan, heat 1 tablespoon of oil.
  2. Add mustard seeds, urad dal (split black gram), and curry leaves. Sauté until the urad dal turns golden brown.
  3. Pour this tempering over the Rava Idli batter and mix it in.

Preparing the Rava Idlis:

  1. Grease the idli molds or plates with a little oil.
  2. In a small bowl, mix baking soda (or Eno fruit salt) with a tablespoon of water.
  3. Add this mixture to the Rava Idli batter and mix well. You will notice that the batter will become frothy.
  4. Pour the batter into the greased idli molds or plates, filling each mold about three-fourths full.

Steaming the Rava Idlis:

  1. Steam the Rava Idlis in a steamer or idli maker for about 12-15 minutes or until they are cooked through. You can check their doneness by inserting a toothpick or a knife into an idli; it should come out clean.
  2. Once cooked, remove the idli plates from the steamer and let them cool for a few minutes.
  3. Carefully remove the Rava Idlis from the molds using a butter knife or a spoon.

Serving Rava Idli:

Serve Rava Idli hot with coconut chutney, tomato chutney, or sambar for a delicious and wholesome South Indian breakfast or snack.

Rava Idli – A Quick and Satisfying Dish:

Rava Idli is a wonderful way to enjoy the flavors of traditional South Indian Idlis without the need for fermentation. These idlis are soft, fluffy, and packed with the goodness of semolina, yogurt, and spices. You can customize them with your favourite toppings or enjoy them as they are for a delightful breakfast or snack.

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