Thursday, 22 May 2014

Rava Idli Recipe

Idlis are one healthy & nutritious food. They are steamed as well as low fat. Being fermented they are good for the body too. They also make a nice gluten free breakfast or brunch. So do try making these idlis. They grind more easily than soaked rice and also yield soft, fluffy idlis. i also made idlis with cooked rice or left over rice and these idlis were also good. Rava idli is a variation of the popular South Indian breakfast item, idli, made with rava(semolina). Rava idli is served hot and is to be eaten along with Coconut chutney. A dash of ghee poured on the top of Rava Idli adds to the overall taste. They are the softest idlis i have ever made. i always follow the same method of making idli, as mentioned in this idli recipe.
• 1 cup sooji/rava/semolina/cream of wheat
• ½ cup yogurt, fresh or sour
• a pinch of baking soda
• 2.5 to 3 tbsp water or more - add accordingly & as required to get a medium consistency batter, which is neither thick nor thin.
• 1 green chili, chopped
• ½ inch ginger, finely chopped
• 10-12 cashews, chopped
• 2 to 3 tsp ghee or oil for roasting the rava
• 1 tsp oil for frying the cashews
• salt as required

• 1-2 tsp oil
• 1 tsp mustard seeds
• 1 tsp chana dal
• 10-12 curry leaves, chopped
• a pinch of asafetida
1. Heat 2 tsp ghee or oil in a pan. add the rava/sooji and roast in the ghee or oil till they become aromatic and change color.
2. Keep on stirring often when roasting them. remove the roasted rava in a mixing bowl and keep aside.
3. In the same pan, heat 1 tsp oil again and fry the cashews in the ghee.
4. Remove and add the fried cashews to the rava in the mixing bowl.
5. In the same pan, add 1 tsp oil more and heat it.
6. Splutter mustard seeds. then add chana dal, curry leaves & asafoetida. fry till the chana dal become golden.
7. Then add this whole mixture to the roasted rava. add curd/yogurt along with chopped ginger, green chilies and salt.
8. Add water as required and make a batter which is neither thin nor thick.
9. Keep aside covered for 20-30 mins.
10. Heat water in a steamer, electric cooker or pressure cooker.
11. Just before steaming, add baking soda in the batter and mix well.
12. Pour the rava idli batter in greased idli moulds.
13. Place the idli stand in the electric cooker, steamer or pressure cooker steam the rava idlis for 10-12 mins or more till a tooth pick inserted in the idlis come out clean.
14. Remove the rava idlis from the mould and serve the steaming hot rava idlis hot with idli podi or with your favorite coconut chutney and sambar.

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  1. Perfect breakfast and lunch dish.

  2. Superb porous and soft rava idlis. Love the photo and also the recipe.

  3. Wonderful texture....... Perfect!

  4. My fav Rava Idlies...I just wanna grab them...