Rava Idli is a speedy and delightful variation of the traditional South Indian idli, crafted from semolina (rava or sooji) and yogurt. This quick-fix version requires no fermentation, making it an instant and convenient choice. Mixed with spices, tempered with aromatic seasonings, and steamed to fluffy perfection, these savory cakes offer a light and satisfying texture. Rava Idli is a popular breakfast or snack, easily paired with chutneys or sambar, bringing forth a delightful fusion of flavors and textures in every bite.
Here’s a detailed recipe for making Rava Idli:
Ingredients:
For Rava Idli Batter:
- 1 cup fine semolina (rava or sooji)
- 1 cup plain yogurt (curd)
- 1/2 cup water (adjust as needed)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon finely chopped ginger
- 1-2 finely chopped green chilies (adjust to taste)
- A pinch of asafoetida (hing)
- 1 tablespoon chopped coriander leaves (cilantro)
- 1 tablespoon grated coconut (optional)
- 1 teaspoon baking soda or ENO fruit salt
- Salt to taste
For Tempering:
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal (split black gram lentils)
- 1/2 teaspoon chana dal (split Bengal gram lentils)
- Few curry leaves
Instructions:
- In a pan, dry roast the semolina (rava) on low heat for about 5 minutes or until it emits a slight aroma. Ensure it doesn’t change color; you just want to lightly toast it. Transfer the roasted semolina to a mixing bowl and let it cool.
- In the same pan, heat oil for tempering. Add mustard seeds and let them splutter. Then add urad dal, chana dal, and sauté until they turn golden brown.
- Add cumin seeds, chopped ginger, chopped green chilies, and a pinch of asafoetida to the tempering. Sauté for a minute.
- Pour this tempering mixture into the bowl with the roasted semolina.
- Add plain yogurt, salt, chopped coriander leaves, grated coconut (if using), and water to the semolina mixture. Mix everything well to form a smooth batter. The consistency should be like a thick idli batter. Let it rest for 10-15 minutes to allow the semolina to absorb the moisture.
- Meanwhile, grease the idli molds or plates lightly with oil.
- Just before steaming, add baking soda or ENO fruit salt to the batter and mix gently. The batter will become frothy.
- Pour the batter immediately into the prepared idli molds, filling each mold about three-quarters full.
- Heat water in the bottom of the idli steamer or pressure cooker. Place the idli stand inside, cover with a lid, and steam the idlis on medium heat for about 12-15 minutes, or until a toothpick inserted into the idlis comes out clean.
- Once done, remove the idli plates from the steamer and allow them to cool for a couple of minutes.
- Use a spoon or a wet spatula to gently scoop the Rava Idlis out of the molds.
- Serve the Rava Idlis hot with coconut chutney, tomato chutney, or sambar.
Note: You can add finely chopped vegetables like grated carrots, peas, or chopped capsicum to the batter for added nutrition and flavor. Adjust the quantity of water based on the consistency of the batter.
