Rava idli recipe | Healthy Sooji idli | Instant Idli
Introduction
Southern India considers Rava idli a staple breakfast. People make it with ingredients like semolina, yogurt, and spices. They steam the batter by pouring it into a special mold with a hole in the middle. The Rava idli is normally served with chutneys or sambar.
The recipe is a healthy mix of Indian spices, vegetables, and lentils. Rava idli can prepare using a variety of ingredients, including tomato, dry red chili, ginger, suji (semolina), curd (yogurt), mustard seeds, chana dal (split Bengal gram), spring onion, etc. The basic ingredients for making Rava idli include suji or semolina, curd or yogurt, and water.
There are many variations of the dish that are made by adding vegetables like grated carrots and cabbage. Other ingredients include spring onion, capsicum, and coriander leaves.
How To Prepare Rava Idli
The Rava idli recipe is easy to make and can be prepared in less than 40 minutes. The ingredients are easily available in the kitchen and you may not need to go out of your way to buy them.
To make this recipe, we will mix suji/semolina with ground tomato, ginger, and dry red chili to create the batter. Next, we will heat a frying pan and cook some vegetables, such as grated carrots, chopped capsicum, and cabbage, by spluttering mustard seeds and chana dal in a little oil. Then, we will add these cooked vegetables to the batter and combine well by adding Eno and enough water until the batter is semi-flowy. After adding Eno, the batter will become frothy. (Eno, or fruit salt, is usually used in cooking as a rising agent.) To prevent the fermentation of the batter overnight, we will add Eno to the mixture.
Next, we will fill the batter in a greased idli mold and cook it over steam for 10 minutes. After 10 minutes, the delicious Rava idli breakfast will be ready. We will allow it to cool and remove the idlis from the mold using a spoon. Finally, we can enjoy the Rava idlis with chutney or sambar.
After you follow the recipe and steam the idlis for the recommended amount of time, your rava idlis will be ready to serve. They can be enjoyed as a snack or as part of a larger meal, and you can serve them with chutney or sambar for added flavor. I hope you enjoyed making and eating your Rava idlis! Thank you for using the recipe.
More Breakfast Recipes>>
Rava idli is a dish made by steaming semolina dough in the shape of a dumpling. Rava Idli is a tasty, healthy, and easy-to-make breakfast dish. Rava idli is a traditional south Indian breakfast dish that is made of semolina and a mix of veggies. The main ingredients are semolina, rice flour, curd, water, and salt. Rava idli can be eaten with chutney or sambar. It is also served with coconut chutney, tomato chutney, or onion chutney.
- 1 Tomato
- 3 Dry Red Chili
- Small Piece Ginger
- 1 cup Suji/Semolina
- 2 tbsp Curd
- Salt (as required)
- 1/2 cup Water
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Chana Dal
- 1 tbsp Spring Onion
- 1/2 Capsicum
- 2 tbsp Grated Carrot
- 3 tbsp Cabbage
- Coriander Leaves
- 1 tsp Eno
Firstly, To a grinding jar add 1 tomato (diced), 3 dry red chili, and a small piece of ginger. blend smoothly. and transfer to a bowl.
To the same bowl add 1 cup of suji and mix well with the tomato mixture. Next, add 2 tablespoons of curd, and salt. Combine with a spatula and add ½ cup of water. Mix well to form a smooth consistency and allow to rest for 15 minutes.
Now heat a pan on a medium flame and add 2 tablespoons of oil, 1 teaspoon mustard seeds, ½ teaspoon of chana dal, 1 tablespoon spring onion, and mix well. Next, add ½ capsicum (chopped), 3 grated carrots, and 3 tablespoons of cabbage. add the required salt and mix well. cook for 2 minutes.
After 2 minutes add a few chopped coriander leaves. Mix well and switch off the flame.
Transfer the vegetable mix to a bowl and mix well with the Rava tomato mixture. Pour enough water to get a semi-flowy batter.
Add 1 teaspoon Eno and mix well until turns frothy. (Eno was used as a rising agent.)
Next, grease an idli mold and fill the batter in molds. Cover and cook over the steam for 10 minutes.
Add 1 teaspoon Eno and mix well until turns frothy. (Eno was used as a rising agent.)
After 10 minutes, open the idli pot cover and see Reva idli cooked well. Allow to cool and detach idli from the mold with the help of a spoon.