Rava Idli/ (Instant Idli)

Step by by step procedure with clear photos to explain how to prepare a popular South Indian breakfast - Rava Idli.

                   The rava/semolina idli recipe is simple and unlike our regular idlis, we do not have to soak or grind to make idli batter and even fermentation is also not required. When you are looking for a quick and comforting breakfast, definitely rava idli would top the list as it is healthy and easy to prepare. I learnt this recipe from my mom and as well as from a cook book, that my mom gave me. In my recipe I have not used baking soda or similar substances - yet got a fluffy and soft idlis, which would make an ideal breakfast.

Now we will see how to make a instant and tasty Rava idli.

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Preparation time:  5 min (excluding 30 min batter setting time)
Cooking time: 40 min
Serves: 15 idlis
Category: Breakfast/idli
Recipe by Vidhya

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Ingredients

(1 cup = 250 ml)

Rava/Sooji - 1 cup

Yogurt (sour or fresh) - 1/2 cup

Ginger - 1 inch finely chopped

Carrot - 1 grated

Green chilli - 1 finely chopped

Chana dal - 1 teaspoon

Urad dal - 1 teaspoon

Mustard seeds/ kadugu - 1 teaspoon

Cumin seeds/ Jeera - 1 teaspoon

Ghee - 3 tablespoon

Peanuts - a handful

Coriander - a handful finely chopped

Salt - As per your taste

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Method

• In a kadai/pan, add 2 tablespoon of ghee and roast 1 cup of rava until it becomes aromatic and change colour. keep on stirring to make a even roasting. When you find the rava aromatic transfer it to a mixing bowl to make batter.
  
• In the same kadai/pan, add another tablespoon of ghee. When it is hot, add a teaspoon of mustard seed and allow it to splutter. Then add a teaspoon of jeera, a teaspoon od chana dal and a teaspoon of urad dal. Fry until the dal slightly changes colour and releases a nice flavour.
  
• Now add the chopped green chilli and a handful of peanuts. You can also replace peanuts with cashew nuts (10-12 nos). Fry it until the peanuts/cashews slightly changes colour.
  
  
• Pour the tempered ingredients to the mixing bowl. Allow it to cool for sometime.
  
• Add half a cup of yogurt and mix them all well. 
  
• Add salt.
  
• Add the grated carrot and chopped coriander. 
  
• Mix well to make batter. The consistency of the batter should be similar to our regular idli batter. Add little water if required. Now the rava idli batter is ready. Keep the batter aside for 30 min before making idlis.
  
• Grease the idli mould with ghee/oil. Pour idli batter to 3/4th of the mould. I steam cooked the idlis, it took 12-14 min for idli to get steam cooked. To make sure the idlis the fully cooked, insert a knife/handle portion of the spoon and it should come out clean.
  
• Remove the idlis from mould and serve hot rava idli with idli podi/sambar/coconut or tomato chutney.
  

Notes:

• You can replace peanuts with cashews for a traditional rava idli. Roast 10-12 cashews in a spoon of ghee and add it to the batter.
• While tempering you can include a teaspoon of whole black pepper.
• You can also include finely chopped curry leaves.