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Idli, the staple breakfast option in Southern parts of India, is now popular across the globe. Traditionally made with rice and urad dal, from soaking the grains to fermenting the batter, perfecting idlis can be a cumbersome task. However, who said you need to wait at least a day to satiate your cravings?
With a rava (semolina)-based batter, you can make idlis instantly. The ancient grain, rava, also known as suji, mixed with curd, can help make fluffier and healthier idlis in no time. So, whether you want to quickly whip up idlis for a quick breakfast or a healthy snack, here are some tips to get the softest batch of instant rava idlis for a South Indian meal.
Use Fine Rava
Using the right type and good quality of suji is the foundation of rava idlis. To make a smooth batter, it is recommended to use fine suji. Since coarse rava can absorb more liquid, your idlis will tend to be on the denser side instead of fluffy. However, if you have already bought thicker rava, as a pro tip, you can grind it to make it finer before making the batter.
The Right Curd
The second most important ingredient to make rava idlis is curd. To give the batter its tangy profile, use slightly sour curd. Also, for proper fermentation, make sure that you bring the temperature of the curd down to room temperature before whipping the batter. A thicker consistency of curd will also help bind the ingredients together and give you a softer batch of idli.
Consistency Of Batter
Achieving the right consistency of the batter is essential if you want to get the fluffies rava idlis. Similar to the batter of a pancake, the idli batter should be smooth and have a continuous ribbon-like consistency. If not, you can always adjust it by making it thicker by adding more suji and thinner with a mixture of curd and water.
Add Baking Soda
Since you’ll not leave the rava idli batter to ferment, the addition os a leavening agent like baking soda or fruit salt like Eno is a must. After you have greased the idli moulds, just before steaming, add the baking soda and mix it gently. Remember to stop yourself from overmixing, as it can take the bubbles out of the batter, which is responsible for fluffing up the idlis.
Rest The Batter
Even though rava idlis can be prepped instantaneously, if you let the batter rest for just ten to fifteen minutes, the texture will improve significantly. After adding curd to rava, you can give the batter a quick resting time to make it lighter. You can do this while greasing the moulds to save time.
