Rava Idli recipe – Instant Rava Idli
Rava Idli recipe – Instant Rava Idli
South Indian cuisine is known for its delicious and healthy recipes. Rava Idli is one of the easy and famous South Indian recipe. It is made with rava (semolina / suji) and curd (yogurt / dhai). This breakfast dish is ideally served with coconut chutney and sambar of choice. Rawa idli is easy and healthy recipe. Nowadays many instant rawa idli packs are available in market but nothing can beat the taste of homemade rawa idli which is soft, fluffy and preservative free. Here I am sharing video and step by step written recipe of quick and easy, soft and spongy rawa idli.
Idli can be prepared in two ways.
The traditional way of making idlis would take two days. First you have to soak Urad dal and rice overnight or 5-6 hours and keep it for fermentation after grinding it. After then idlis are steamed. Idli prepare via first method is known as rice idli. The second process is to make idli with rava. Rava/ sooji/ Semolina Idli is made instantly without soaking dal, rice and without any pre preparation.
I am a huge fan of south Indian dishes. South Indians prepare rawa Idli with special kind of rawa. Here I have made this recipe with regular rawa. Yet this would still have the same taste as traditional idli. Whenever I’m busy and want some quick and easy idlis, then I use to make this instant idli recipe. I enjoy this idlis as a snack or as a light meal. I use homemade curd/ yogurt whether fresh or sour to make the idlis. You can also cut it into small pieces and make veg mini idli out of it. I usually prefer making rawa idli with coconut chutney and sambhar. When I prepare it as an evening snack I just add some finely chopped vegetables like carrot, capsicum, cabbage or boiled peas in batter. It can be served with hot masala tea or various types of dips.
Rava Idli step by step written recipe
- 3 Cup - semolina (rava / suji)
- 1 Cup - yogurt / curd
- as required - Oil
- To Taste - Salt
- ⅛ Tea spoon - Baking Soda
- as required - Water
- Take the semolina (rava / suji) in a bowl. Add yogurt / curd, water and mix well to a medium thick batter. (batter should neither too thick nor too loose).
- Now add 1 teaspoon of oil to it and mix well.
- Cover and keep the above mixture aside in warm place for 1 hour.
- Add salt and baking soda at the time of preparation and mix well.
- Add water in a idli cooker and heat it.
- Apply little oil on idli moulds and fill with batter, as shown in video.
- Place the moulds in the cooker and steam for 4 minutes on high flame and then again for 4 minutes on low flame.
- To check that our Idli is cooked, insert the knife in idli and check if knife come clean than it is done. If the knife does not come clean then cook idli for some more time. Switch off the burner and let it cool.
- Remove them in a bowl.
- Our Rava Idli is ready to serve. Enjoy it with hot sambar and coconut chutney.
2. If you do not have sour curd, take out the curd from the freezer and keep it out for a while at the normal temperature (room temperature). This will make your curd sour.
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