Rava Idli Recipe: South Indian idli recipe made with semolina or sooji batter that is simple and healthy. It is an excellent morning breakfast recipe that does not require the time-consuming process of grinding and fermenting the batter. It is spiced and savoury, so it can be eaten on its own, but it tastes even better with a chutney or sambar dip. Idli is a soft, pillowy steamed savoury cake made from rava or suji that is a popular variation of the traditional South Indian Idli made with fermented rice and lentil batter.
Rava is simply granulated wheat, also known as ‘suji’ in Hindi and ‘cream of wheat’ or ‘semolina’ in English.
To make a nice medium-consistency batter, combine ghee-roasted rava (sooji or cream of wheat) with curd (yoghurt), spices, herbs, cashews, water, and a leavening agent like baking soda or eno (fruit salt).
The reaction of alkaline eno or baking soda with the acidity of the yoghurt aids in leavening the batter, making it soft and fluffy. This flavorful batter is steamed in an idli maker to produce fluffy, pillowy cakes.
South Indian recipes are well-known for their steamed and clean breakfast options. The majority of the breakfast recipes offered are either dosa or idli. Rava idli recipe is one such easy and simple idli recipe that is not only tasty but also quick and easy to make.Idli is traditionally made from rice and lentils, which requires soaking the rice and lentils for 4 to 5 hours, grinding the lentils, and fermenting the batter
Because this recipe uses rava (cream of wheat), yoghurt, and a leavening agent instead of flour, we don’t need to soak or grind it, making it an instant recipe.
As a result, when we want a quick and easy breakfast or snack, I make rava idli. The rava idli batter is ready in minutes, and while the idli is steaming, I make the coconut chutney, which is the traditional idli dip.
Although the mtr style rava idli recipe is very simple, you must take some precautions when making it. First and foremost, I strongly advise using coarse rava or sooji for this recipe. If you use fine semolina, your idli will have a chewy texture. Second, do not use baking soda to speed up the fermentation process; instead, use eno salt. Baking soda reacts with Indian spices, particularly turmeric, to create orange-colored dishes. Finally, these idlis can be made without an idli stand by shaping them with steel cups or plates and steaming them.
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Rava Idli Recipe Card:
Rava Idli Recipe
- 3 tsp oil
- 1 tsp mustard
- 1/2 tsp jeera / cumin
- 1 tsp chana dal
- pinch hing / asafoetida
- few curry leaves
- 1 chilli (finely chopped)
- 1 inch ginger (finely chopped)
- 2 tbsp carrot (grated)
- 1/4 tsp turmeric
- 1 cup rava / semolina / suji (coarse)
- 3/4 cup curd / yogurt (whisk)
- 2 tbsp coriander (finely chopped)
- 1/2 tsp salt
- 1/2 cup water
- 1/4 tsp eno / fruit salt
- 5 cashew (halves)
- To begin, heat 3 tsp oil in a kadai and sputter 1 tsp mustard, 1/2 tsp jeera, 1 tsp chana dal, pinch hing, and a few curry leaves.
- Sauté for a minute after adding 1 chilli and 1 inch ginger.
- Continue to sauté for 2 minutes after adding 2 tbsp carrot and 1/4 tsp turmeric.
- Keeping the flame low, add 1 cup rava and toast thoroughly.
- 5 minutes, or until the rava becomes aromatic
- Cool the rava completely before transferring it to a bowl.
- In addition, add 3/4 cup curd, 2 tbsp coriander, and 1/2 tsp salt.
- Mix thoroughly to make a thick batter.
- Now, add 1/2 cup water and thoroughly combine to make a smooth batter.
- Rest for 15 minutes, or until the rava absorbs all of the liquid.
- Mix well and add water as needed to make an idli batter-like batter.
- Grease the idli plate and arrange the cashews in the centre.
- Just before steaming, add 1/4 teaspoon eno (fruit salt) and mix well until frothy. Alternatively, a pinch of baking soda can be added.
- Pour the batter into the idli plate right away. The batter should not be rested.
- On medium heat, steam the rava idli for 13 minutes.
- Finally, serve the rava idli with the coconut chutney and sambar.
- First and foremost, avoid using eno / soda when serving to children.
- Also, roast the rava on medium heat; otherwise, the idli will become sticky and hard.
- Furthermore, you can prepare the batter ahead of time and store it in the refrigerator. Remember to add baking soda / eno just before steaming.
- Finally, steam the instant rava idli on medium heat until soft.
Why do my instant rava idlis become chewy?
For this recipe, always use coarse rava or bombay rava. Using fine rava or chiroti rava may result in chewy idli. If you use thick rava, you might not get the desired idli texture.
Why does the colour of instant rava idli turn orange?
Because rava idli does not require grounding or fermentation, eno is mixed with curd to speed up the fermentation process. If baking soda is used instead of eno to speed up the process, baking soda reacts with Indian spices, particularly turmeric, to produce orange-colored idli.
How do you make soft, fluffy idlis?
Soft idlis can be made with instant semolina idli and eno. The batter should be medium and smooth, not too thick or thin. Add curd and water to the batter to taste. Idlis may break if the batter is too watery or runny. The key ingredients for soft and fluffy idlis are curd and eno. Buttermilk can be used as an alternative to curd. Add eno to the batter just before steaming the idlis and mix until it becomes frothy, then steam the idlis. Otherwise, they will not become fluffy. To make soft idlis, steam them on a medium flame. Keep the flame at a low setting.
What if I don’t have an idli stand with which to steam idlis?
It is not necessary to use an idli stand to steam idlis. Instead of an idli stand, small steel cups or katoris, or plates, can be used to steam the idlis.
What causes my rava idli to become sticky and occasionally hard?
how to prepare rava idli
Roast the rava in a low to medium flame until aromatic; otherwise, the idli will become sticky and hard. Render the rava in a generous amount of ghee or oil. Enough ghee or oil should be present to coat the rava. Otherwise, they may become sticky. The use of ghee enhances the flavour of the idlis. Rest the rava batter for about 30 minutes because rava absorbs a lot of water. The longer you rest the batter, the tastier the idlis will be. In addition, steam the instant rava idli on medium heat. Otherwise, the idli will become hard.
What are the other instant idli variations?
Plain rava idli, vermicelli rava idli, vegetable rava idli, moong dal idli, bread idli, poha idli, oats idli, stuffed idli, ragi idli, and many other variations are available.
What are the rava idlis served with?
Because it contains spices and herbs, rava idli can be served as is. Rava idlis are even more delicious when served with coconut chutney, red chutney, chutney powder, potato sagu, or sambar.
Is it possible to freeze the rava idli batter?
how to make rava idli Rava idli batter can be stored in the refrigerator for the next day. However, remember to save the batter for the next day before adding the eno. It is not possible to remove eno once it has been added. So, place a portion of the rava batter in a bowl and refrigerate it, then add eno to the remaining batter and steam idlis. When refrigerated, the batter will last for a day. Because curd is added to the batter, do not keep it for more than 2 days or it will turn sour, resulting in sour idlis.
Is it necessary to roast the rava?
Rava must be roasted before use. Otherwise, it may become sticky. It all comes down to the quality of the rava. Some rava does not need to be roasted. To be on the safe side, roast the rava on a low flame until aromatic.
Why does rava idli become crumbly and dry at times?
If you add more eno than necessary to the rava batter before steaming it, the idli will become crumbly. Idli becomes dry if the batter is too thick and contains too little water. If you steam the idlis for an extended period of time, they will become dry.
What happens if we leave out the eno in the rava idli?
Eno is a key ingredient in making the idlis fluffy. Idlis become flat when eno is skipped. As they crumble, don’t use too much eno. Do not rest the batter for an extended period of time after adding the eno. Idlis should be steamed right away.
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