Instant Rava Idli, A quick and easy idli recipe prepared with rava/sooji/semolina which requires no soaking and no fermentation. Idli are one of the most comfort and healthy breakfast recipe of South India, usually prepared with fermented rice and urad dal batter. The process requires soaking and grinding the rice and dals and later the ground batter is fermented overnight. Idlis prepared with the fermented batter are very soft and at the same time healthy too.
Instant rava idli recipe is a very good breakfast option for busy mornings. Even if you do not have the batter handy, instant rava idli’s can be prepared instantly using rava or sooji or semolina. Instant Rava idli, like our regular rice urad dal idli are also soft and spongy. But here, you need to use eno fruit salt or baking soda to fasten the fermentation process. Instant Rava Idli can be served along with potato sagu, coconut chutney and or sambar.
Rava or sooji has to be roasted well before preparing the batter; else the idli will not turn soft and fluffy. Roasted rava is mixed with a seasoning of spices along with curd/yogurt. Curd/yogurt can be fresh or sour. You can also skip the seasoning and make the instant rava idli’s plain too. Additionally grated coconut, carrot, beetroot, greens like dill leaves or spinach too can be added to the rava batter to make instant rava idli healthy.
As rava idlis are instant idli recipe, eno fruit salt is used which helps in faster fermentation. Instead of eno, baking soda too can be added to the rava idli batter. As an alternative for eno fruit salt, you can just mix baking soda and lemon juice to get the same effect as eno too.
For more delicious breakfast recipes check: sponge dosa, set dosa, masala dosa, rice puttu, paal appam, rice idli, ragi idli, avalakki idli (aval idli), avalakki uppittu (aval upma), avarekalu upma (hyacinth beans upma), Semiya upma, akki rotti, poori.
For rava idli:
2 cups Rava/Sooji/Semolina
1 ½ cups curd/yogurt, fresh or sour
1 tsp Eno fruit salt or ½ tsp baking soda
2 tsp lemon juice (use if adding baking soda)
¼ cup water, or as needed for batter
1 tsp mustard seeds
½ tsp jeera/cumin seeds
½ tsp channa dal
½ tsp urad dal
1 or 2 green chillies, finely chopped
½ inch ginger, chopped
1 carrot, grated (opt)
Few curry leaves
2 tbsp coriander leaves, chopped
1 tbsp oil or ghee
- Heat a pan or kadai and add oil/ghee. Once oil/ghee is hot, keep the flame on medium and add mustard seeds and jeera seeds. Let them splutter. Add curry leaves, channa dal and urad dal.
- Sauté the dals till they turn golden in color. Now add chopped green chillies, ginger and fry again for few seconds till the raw smell goes.
- Add grated carrots and sauté well. You can add carrot and sauté them or can also add them to the batter directly without sautéing them too.
- Add rava and fry for 2-3 minutes on a medium-low flame till rava is crisp and you get a nice aroma. Switch off the flame and transfer the roasted rava and other ingredients to a large bowl to cool down completely.
- Once the rava along with other spices are cooled down, add curd and mix well. Add water if needed to get a thick idli batter. Also add salt to taste. Cover the bowl with a lid and keep aside for 15-20 minutes.
- After the resting time, if the batter is too thick, you can adjust the consistency by adding little water. The rava idli batter has to be slightly thick, so add water accordingly. Add chopped coriander leaves and mix again.
- Grease idli mould with oil or ghee. To an idli steamer, add enough water and bring it to boil.
- Add eno fruit salt to the rava idli batter and quickly mix the batter. You can also add baking soda to the rava idli batter. Add lemon juice if adding soda to get the same effect of eno fruit salt. For every 1 cup rava, use ¼ tsp baking soda and 1 tsp lemon juice.
- Pour the rava batter to each greased idli moulds immediately after adding eno. Place the idli plates into the steamer and steam idli for 10-12 minutes or until done. The water has to come to a good boil before placing the idli plate into the steamer.
- To check if the idlis are done, insert a tooth pick to the idli and if it comes out clean, idlis are done. Else, steam them for few more minutes.
- Once idli is done, take the plate out of the steamer and rest it for few minutes. Dip a spoon in water or oil and gently remove the idli from the moulds and transfer it to a serving bowl.
- Serve hot Instant Rava Idli with coconut chutney or sambar.
- Roasting rava/sooji is very important. If you are using roasted rava, just add it to the seasoning and fry for few seconds only. Do not fry for longer.
- Curd can be fresh or sour. But should not be too sour, as the idli will taste sour.
- You can also fry few broken cashew nuts along with the dals.
- Grated coconut, carrots, beetroots, chopped dill leaves etc. can also be added to the rava batter to make instant rava idli healthier.
- After adding eno fruit salt, do not keep the batter idle for longer time. Immediately pour the batter into the idli moulds and steam them.
- You can add eno fruit salt to small batches of rava batter and steam them. Do not add eno to the entire batch and keep the batter idle, as the idli will not turn soft and fluffy.
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