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Rava Idli Recipe

Rava idli is also Instant Rava idli is a variation of the popular south Indian breakfast idli made with rava (semolina) or Bombay rava. Traditional idli are made with soaked rice and lentils. The batter is then fermented and steamed. This rava idli is quick and easy to make in just a few steps roast, soak, ferment and steam. It takes 30 to 40minutes. So let's learn how to make Rava Idli.

Prep time:
10minutes

cook time:
30minutes

serves:
4

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Semolina 1 cup

Semolina

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Yogurt ¾ cup

Yogurt

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Yogurt is a very famous dairy prod ...

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Mustard Seeds 1 tsp

Mustard Seeds

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Cumin Seeds 1 tsp

Cumin Seeds

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Split Chickpea (Chana Dal) 1 tsp

Split Chickpea (Chana Dal)

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Split Black Gram (Urad Dal) 1 tsp

Split Black Gram (Urad Dal)

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Salt 1 tsp to taste

Salt

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Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Asafoetida/Heeng 1/4 tsp

Asafoetida/Heeng

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Green Chilli Paste 1 tsp

Green Chilli Paste

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Eno 1 tsp

Eno

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Water 1/2 cup

Water

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Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Curry leaves 1 sprig

Curry leaves

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Curry Leaves are small in size and long, slender, and oval in shape narrowing to a point. The shi ...

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Cooking Oil 2 tbsp

Cooking Oil

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Details

Vegetarian

Level : Easy

Cuisine : South Indian

Course : Breakfast

Ingredients For Rava Idli Recipe

1 cup semolina 1 cup

Rava (Semolina)

Description

Semolina is a coarse flour made fr ...

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1 cup thick yogurt ¾ cup

Yogurt

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Yogurt is a very famous dairy prod ...

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Rai/black mustard seeds 1 tsp

Mustard Seeds

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jeera/ Cumin seeds 1 tsp

Cumin

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Cumin is a popular spice which is ...

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Split Chickpea (Chana Dal) 1 tsp

Yellow Split Peas

Description

Yellow Split peas are dried, peeled and split peas of Pisum sativum. They are rounded on one side ...

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Split Black Gram (Urad Dal) 1 tsp

Black Gram Split

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Black gram split is a bean that originated in India and has been in cultivation from ancient time ...

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Salt according taste 1 tsp to taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Asafoetida/Heeng 1/4 tsp

Asafoetida

Description

Asafoetida is dried latex which is ...

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green chilli paste ( optional) 1 tsp

Dried Green Chilli

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Dried Green Chilli are dehydrated green chilli that is sun-dried or have been put in the dryer. T ...

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Fruit salt or eno 1 tsp

Fruits salt

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Fruit salt or fruit salts is a term for effervescent compounds made up of organic acids such as c ...

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Warm Water 1/2 cup

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Curryleaves 1 sprig

Curry leaves

Description

Curry Leaves are small in size and long, slender, and oval in shape narrowing to a point. The shi ...

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Cooking Oil for marination 2 tbsp

Oil

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Oil is purified fat obtained from plant and animal sources. It is liquid at room temperature. The ...

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Methods

How to make Rava Idli Recipe

1. Heat oil in pan, add mustard seeds, cumin seeds, asaefotida, split chickpea, split black gram, fry for minute on medium flame.
2. When mustard and cumin seeds start spluttering, add curry leaves and green chilli paste. Fry for another 2 minutes until lentils turn brown.
3. Keep the flame on low medium. Add rava and roast well. Roast for 3 to 5 minutes or until the rava turns aromatic.
4. Transfer it in mixing bowl, let it cool slightly.
5. Add curd and salt, mix well forming a thick batter.
6. Now add water and mix well forming a smooth batter. Rest for 15 minutes or until the rava absorbs water.
7. After 15 minutes, Mix well and add water as required, to form an idli flowing consistency batter.
8. Grease the idli plates with oil.
9. Just before steaming add eno and mix well till it turns frothy. Alternatively, you can add a pinch of baking soda.
10. Pour the batter immediately into the idli plates. Do not rest the batter.
11. Steam the rava idli for 15 to 17 minutes on medium flame. After 15minutes it's perfectly done or not check with toothpick. If required so steam for another 2 minutes.
12. Takeout the plates from steamer pot. Let the idli cool completely. Demould with the help of spoon or knife.
13. Instant Rava Idli ready to eat. Serve instant rava idli with coconut chutney and sambar.