Rava Idli – a simple and equally yummy version of idlis made with Rava or Semolina. Perfectly made Instant Rawa Idly requires no fermenting – quick, simple and delicious.
Soft and spongy Rava Idlis are a Kannada specialty and very popular in Udupi Restaurants.
Rava Idli With Eno:
The process of preparing rawa idly is more or less similar to making rava upma, another favourite dish of the South Indian tiffin menu, and the ingredients used are also much the same.
- To make soft rawa idlis at home, firstly heat oil in a pan and roast the Rava till it becomes a light brown and fragrant. Then remove the roasted suji and cool.
- Then add some more oil to the pan and toss in cashew nuts. Fry till brown. Remove and keep aside.
- In the same oil stir in mustard seeds, chana dal, urad dal, asafoetida, curry leaves and fry for 1-2 minutes.
- Remove and pour over the roasted rava.
- Now add finely chopped green chillies, curry leaves and cashew nuts to the rava mix.
- Mix all the ingredients well.
- Stir in sour curds and salt.
- Blend into a smooth-flowing batter by adding little water – it should be like idli batter consistency. Keep aside for 20 minutes.
- Meanwhile grease the idli plates. Heat water in the steamer or idli cooker.
- Lastly, mix in a teaspoon of Eno to the rava idli mix – small bubbles will start to form as you blend.
- Pour spoonfuls of batter into the greased idli moulds and steam for 10 -15 minutes.
- Insert a knife to check if the idlis are done – if it comes out clean, unmould the rava idlis – otherwise steam for a few minutes more.
- Serve soft and moist Homemade Rava Idli with ghee and chutney.
If you are looking for idly batter recipes, then do try out Vegetable Uttapam
Instant Suji Idli Recipe details below:
Rava Idli Instant Recipe
Homemade Rava Idli – instant South Indian breakfast recipe made with semolina is both healthy and tasty. A popular Karnataka breakfast recipe, serve steamed Rava Idlis topped with a dollop of ghee for enhanced taste.
Servings: 3
Calories: 148kcal
Ingredients
- Rava/Suji/Semolina – 1 cup
- Oil – 2 tbsp
- Cashew nuts, broken– 1 tbsp
- Chana Dal – 1 tsp
- Urad Dal – 1 tsp
- Mustard Seeds – 1 tsp
- Curry Leaves – ¼ cup, shredded
- Asafoetida – ¼ tsp
- Green Chilli – 1, finely chopped
- Coriander leaves – 1 tbsp, finely chopped
- Ginger – ½ inch, grated
- Sour Curd – ½ cup
- Salt – ¾ tsp
- Water – 1/3 – ½ cup
- ENO Fruit Salt – 1 tsp
- Ghee – ¾ tsp for greasing moulds
Instructions
- Soak chana dal and urad dal in water for 5 minutes. Drain and keep aside.
- Heat 1 tbsp oil in a pan and roast the Rava/Semolina till it attains a light brown colour. Remove and cool.
- Add 1 tbsp of oil to the pan and fry cashews till a golden brown. Remove. Add chana dal, urad dal, mustard seeds, curry leaves to the pan. Add asafoetida and sauté. Remove and add to roasted rava.
- Add fried cashews to the mix along with coriander leaves, grated ginger, green chilli and salt. Mix well.
- Add curd and combine well.
- Add a little water at a time and blend to a smooth batter of pouring consistency. Keep aside for 20 minutes.
- Meanwhile heat water in a steamer/pressure cooker. Grease the idli moulds.
- Add 1 tsp of ENO fruit salt to the mixture. The batter becomes frothy. Immediately fill the idli moulds with the batter and steam for 15 minutes.
- Allow to cool and then unmould.
- Serve Rava Idlis hot with sambhar and chutney.
Notes
* You can use a pinch of baking Soda (about ½ tsp) in place of ENO Fruit Salt.
You can add grated carrot, grated coconut to the rava idli mix
You can add grated carrot, grated coconut to the rava idli mix
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