By Niveditha Kalyanaraman
October 15th, 2023
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Rava idli is a breakfast food made with semolina, curd, herbs and basic spices. These soft, fluffy rava idlis are great to enjoy with a chutney and potato sagu. Rava idlis are very popular in the tiffin centers of Karnataka. Here's the recipe for Rava Idli.
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1 cup rava / semolina / suji, coarse 3 tsp oil 1 tsp mustard ½ tsp jeera / cumin 1 tsp chana dal Pinch hing / asafoetida Few curry leaves 1 chilli, finely chopped 1 inch ginger, finely chopped 2 tbsp carrot, grated ¼ tsp turmeric ¾ cup curd / yogurt, whisk 2 tbsp coriander, finely chopped ½ tsp salt ½ cup water ¼ tsp eno / fruit salt 5 cashew, halves
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In a kadai, heat oil and splutter mustard, jeera, chana dal, pinch hing and few curry leaves. Now add chilli, ginger and saute for a minute. Further add carrot, turmeric and saute for 2 minutes.
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Keeping the flame on low add 1 cup rava and roast well. Cool the rava completely and transfer to a bowl. Furthermore, add curd, coriander and salt. Mix well, forming a thick batter. Now add water and mix well, forming a smooth batter. Rest for 15 minutes or until the rava absorbs water.
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Mix well and add water as required, to form an idli batter consistency batter. Grease the idli plate with oil and place cashews in the centre. Just before steaming, add ¼ tsp eno (fruit salt) and mix well till it turns frothy. Alternatively, add a pinch of baking soda.
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Pour the batter immediately into the idli plate. Steam the rava idli for 13 minutes on medium flame. Finally, serve instant rava idli with coconut chutney and sambar.
Image Credit: vegrecipesofindia