Rava idli is a very healthy, and tasty instant idli recipe that can be enjoyed as breakfast and or a filling lunch.
What is Rava idli?
Idli is a savory rice cake made with a fermented batter of rice and black lentils and this Rava idli is the variation of it, made with semolina. This version is quite easier to make, it is instant and doesn’t need fermentation or waiting time.
Rava idli is very popular in the stare of Karnatka and is served with saagu and coconut chutney. Sometimes a little bit of ghee is poured on steaming hot Rava idlis right before serving.
Basic Ingredients for Idli:
- Firstly-Semolina/Rava-Use coarse semolina to make idlis but in case you have fine one you may use that too.
- Yogurt-Adds a bit of sourness into the batter.
- Cashews – For the crunch and wonderful taste.
- Spices-Only minimal spices are needed in the recipe.
How to make Rava Idli?
As this process does not need fermentation so basically it is very easy to make these idlis. Gather all your ingredients and combine them in a mixing bowl. After that, the batter just needs to be rested for 20-30 minutes and that’s all.
Once the batter is rested the final thing is to add the tempering and steam the idlis in a preheated idli steamer.
Serving Suggestions for Rava Idli
Rava idlis go very well with coconut chutney but of course, these can be served with tomato-onion, peanut or any other chutney of your preference. I personally like enjoying the Rava idli with sambhar and coconut chutney.
Looking for more such south Indian recipes to get some ideas for your lunch or dinner? Do not miss my Rava Medhu Vada and Masala Idli and the best one’s Rava Upma.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Rava Idli Recipe
Equipment
- Idli Maker
Ingredients
- 2 cups semolina, fine
- 1 cup yogurt
- salt to taste
- 1 teaspoon mustard seeds
- 1/4 teaspoon turmeric powder
- 1 teaspoon curry leaves
- 1/2 cup onion, chopped
- 1/2 teaspoon eno fruit salt or soda
- water as required
- 1 teaspoon oil
- 1 teaspoon urad dal
- 1 whole red chilli, broken in pieces
- 1 tablespoon cashew nuts, broken
Instructions
- In a mixing bowl add semolina, yogurt, and salt. Mix until it combines.
- Add one cup of water and let the mixture sit for a few minutes.
- Meanwhile, in a pan add a teaspoon of oil, once heated add mustard seeds, cumin seeds, and curry leaves.
- Let the seeds splutter and then add whole red chili, urad dal, cashew nuts, turmeric, and onions.
- Saute until onions are soft and add this tempering on the semolina yogurt mixture.
- Stir all ingredients and finally add salt and eno fruit salt.
- Heat a steamer and grease idli maker with oil. Add a ladleful of batter in each stand.
- Steam cook for 15 minutes. Remove the idlis from the stand with a spoon.
- Serve warm with coconut chutney.
Notes
Nutrition
My theme for the week is Street Food Recipes. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#108
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your rava idli and please do share your tips and tricks with me.
Don’t forget that you can also find me on Facebook, Twitter, Instagram, and Pinterest.
Best Regards,
Sapana Behl
That’s a nice twist to the good old idli Sapana, love these quick and easy breakfasts.
Although I do have the idli plates, I am yet to make these. I tried once and forgot to grease the plates and was a big mix. I am yet to try again. You are inspiring me to do so with these soft idli’s.
I make rava idli more than the regular idlis just for the fact that these do not require pre-planning. Rava idli has come out soft and fluffy
These are my favorite compared to the rice ones. Your idlis have turned out super.
So soft and spongy idli using rava. Perfect recipe for sudden breakfast and when we have some guests too.