Rava Idli is a delicious and light South Indian snack made with semolina (rava). It is easy to prepare and perfect for breakfast or a light meal. Paired with chutney or sambar, it makes for a delightful and wholesome dish.
Ingredients:
- 1 cup semolina (rava/sooji)
- 1 cup yogurt (curd), whisked
- 1/2 cup water (or as needed)
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 1-2 green chilies, finely chopped
- 1/2 teaspoon ginger, grated
- 8-10 curry leaves
- 2 tablespoons oil
- 1/2 teaspoon baking soda or Eno (for fluffiness)
- Salt, to taste
- Fresh coriander leaves, chopped (for garnish)
Instructions:
- Prepare the Batter:
- In a mixing bowl, combine semolina and yogurt. Stir well to make a smooth batter.
- Let the mixture rest for 15-20 minutes so that the semolina absorbs the moisture and softens.
- After resting, if the batter is too thick, add some water to adjust the consistency. The batter should be similar to dosa batter – slightly thick but pourable.
- Prepare the Tempering:
- Heat oil in a small pan over medium heat. Add mustard seeds and allow them to splutter.
- Add urad dal, chana dal, chopped green chilies, ginger, and curry leaves. Sauté until the dals turn golden brown.
- Add this tempering to the semolina batter and mix well. Add salt to taste.
- Add Baking Soda:
- Just before steaming, add baking soda or Eno to the batter and gently mix. This will help the idlis become soft and fluffy.
- Steam the Idlis:
- Grease the idli molds with a little oil. Pour the prepared batter into the molds, filling them about 3/4 full to allow space for the idlis to rise.
- Place the idli stand in a steamer or pressure cooker without the whistle. Steam on medium heat for 10-12 minutes.
- Check if the idlis are done by inserting a toothpick. If it comes out clean, the idlis are ready.
- Serve:
- Remove the idlis from the molds and serve hot with coconut chutney or sambar.
Tips for Perfect Rava Idli:
- Consistency of Batter: The batter should be of medium thickness. If it’s too thick, the idlis will be dense.
- Steaming Time: Steam the idlis for around 10-12 minutes, but avoid over-steaming as it can make the idlis hard.
- Baking Soda/Eno: Add baking soda or Eno just before steaming to ensure the idlis become fluffy.
Presentation Tips:
- Serve the rava idlis hot, topped with fresh coriander leaves.
- Present with coconut chutney and sambar for a complete South Indian meal.
Nutrition Chart for Rava Idli (per serving)
- Calories —————— 150 kcal
• Total Fat —————— 7 g
• Cholesterol ————— 5 mg
• Sodium ——————– 200 mg
• Total Carbohydrates — 18 g
• Protein ——————— 4 g
• Sugar ———————— 2 g
• Fiber ———————— 1 g
Note: These values are approximate and may vary depending on the ingredients used and cooking methods.