Rava Idlli Recipe

Fluffy & Delicious Rava Idli Recipe – A Quick & Easy South Indian Delight!

Easily home made at home, the Rava Idli Recipe is one of the most delectable and effortless South Indian breakfast dishes without fermentation. Healthy and sprightly meal is made up of idlis, which are soft and fluffy. They are made using semolina (rava), curd, and aromatic spices. Homemade Rava Idli is a great option for both breakfast and dinner. It’s delicious and perfect for any occasion. Learn how to make a Rava Idli with ease, complete with expert tips to achieve the desired texture every time.

What’s Rava Idli Recipe?

Instead of rice and lentils, semolina (rava) is used to make rava Idli or a variation of traditional steamed idlib. This idli can save time when you’re already occupied for the day, as it doesn’t require any preparation.

Pro Tips to Make the Best Rava Idli Recipe

✅ Roasting Rava – Always roast the rava for a non-sticky texture and enhanced flavor.

✅ Resting Time – Allowing the batter to rest helps in better absorption of moisture, making the idlis softer.

✅ Perfect Consistency – The batter should be thick yet flowy, similar to cake batter. If it’s too thick, add a little water.

✅ Steaming Time – Do not over-steam, as it can make the idlis dry.

✅ Eno or Baking Soda – Add it just before steaming to ensure fluffiness.

✅ Use Sour Curd – This enhances the tangy taste and soft texture of the idlis.

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Rava Idlli Recipe

Author: Bhumika Jagtap

Difficulty: Intermediate Prep Time 10 mins Cook Time 15 mins Rest Time 15 mins Total Time 40 mins

Servings: 3

Best Season: Suitable throughout the year

Description

Easily home made at home, the Rava Idli Recipe is one of the most delectable and effortless South Indian breakfast dishes without fermentation. Healthy and sprightly meal is made up of idlis, which are soft and fluffy. They are made using semolina (rava), curd, and aromatic spices. Homemade Rava Idli is a great option for both breakfast and dinner. It's delicious and perfect for any occasion. Learn how to make a Rava Idli with ease, complete with expert tips to achieve the desired texture every time.Fava Idlli

Ingredient

Servings

• 1 cup Rava (semolina/suji)
• ¹⁄₂ cup Curd (yogurt, slightly sour preferred)
• ³⁄₄ cup Water (adjust as needed)
• 1 tsp Eno fruit salt OR ½ tsp Baking Soda
• 2 tbsp Oil or Ghee
• ¹⁄₂ tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tsp Chana Dal (Bengal gram split dal)
• 1 tsp Urad Dal (black gram dal, optional)
• 1 Green Chili (finely chopped)
• 1 inch Ginger (grated or finely chopped)
• 8-10 Curry Leaves (chopped)
• 2 tbsp Grated Carrot (optional)
• 2 tbsp Chopped Coriander Leaves
• ¹⁄₂ tsp Salt (or to taste)
• Cashew Nuts (optional, for garnish)

Instructions

1. Step 1: Roast the Rava.

   • Lightly place 1 tbsp of oil or ghee in a pan.
   • Add the mustard seeds and cumin seeds to the mixture and allow it to spread.
   • Stack together pieces of green chili, ginger, curry leaves and chana dal. Sauté for a minute.
   • Roasting the rava on a low flame for 3-4 minutes until it becomes slightly aromatic (avoiding browning) is necessary.
   • Allow to cool off after being heated.
   

1. Step 2: Prepare the Batter.

   • Combine the roasted rava, curd, and water in a bowl and mix well.
   • Toss together carrot, coriander leaves, and salt. Mix well.
   • Give the batter a break for 10-15 minutes.
   

1. Step 3: Prepare the Steamer.

   • Oil the idli molds or apply it.
   • Whether in an idli steamer or a large pot with ice.
   • Incorporate the Rising Agent in Step 4.
   • Add Eno or baking soda to the batter right before steaming.
   • Mix gently in one direction (avoiding excessive mixing)..
   

1. Step 5: Steam the Idlis.

   • Transfer the batter into the idli molds with grease. 2.
   • Cover the steamer with plastic wrap and place the molds inside.
   • Steam for 12-15 minutes on medium flame until a toothpick is extracted.
   • Give a 2-minute break before molding the idlis.
   

1. Step 6: Serve Hot!

   • Squeeze the idlis with your knife or spoon.
   • Serve warm alongside coconut chutney and sambar
   

Note

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