Instant Rava Idli Recipe: Quick & Fluffy South Indian Delight

Rava Idli is a delicious and healthy South Indian breakfast dish made with semolina (rava/suji), yogurt, and a few simple spices. Unlike traditional idli, which requires fermentation, instant rava idli is quick to prepare, making it a perfect choice for busy mornings.

Ingredients:

• 1 cup rava (semolina)
• ½ cup curd (yogurt)
• ½ cup water (or as needed)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon chana dal (split chickpeas)
• 1 teaspoon urad dal (split black gram)
• 1-2 green chilies (finely chopped)
• 1-inch ginger (grated)
• 8-10 curry leaves (chopped)
• 2 tablespoons coriander leaves (chopped)
• 1 small carrot (grated, optional)
• 2 tablespoons oil or ghee
• ½ teaspoon baking soda (or Eno fruit salt)
• Salt to taste
• ½ cup water (adjust as needed)

Instructions:

Step 1: Roast the Semolina

1. Heat a pan on medium flame and add 1 tablespoon of oil or ghee.
2. Add the mustard seeds, cumin seeds, chana dal, urad dal, green chilies, ginger, and curry leaves. Sauté until the dals turn golden brown.
3. Add the semolina and roast it for 3-4 minutes until it turns aromatic. Stir continuously to avoid burning.
4. Remove from heat and let it cool for a few minutes.

Step 2: Prepare the Batter

1. Transfer the roasted semolina mixture to a mixing bowl.
2. Add curd, grated carrot, coriander leaves, salt, and water. Mix well to form a thick batter.
3. Let the batter rest for 10-15 minutes to allow the semolina to absorb moisture.

Step 3: Prepare the Idli Mould

1. Grease the idli plates with oil or ghee.
2. Heat water in an idli steamer or a large pan and bring it to a boil.

Step 4: Add Leavening Agent & Steam

1. Just before steaming, add baking soda (or Eno fruit salt) to the batter and mix gently. The batter will become airy.
2. Pour the batter into the greased idli moulds.
3. Steam the idlis for 12-15 minutes on medium heat until a toothpick inserted comes out clean.

Step 5: Serve

1. Let the idlis cool for a minute before removing them from the mould.
2. Serve hot with coconut chutney and sambar.

Tips for Perfect Rava Idli:

• Do not over-roast the semolina, as it may turn dry.
• For extra softness, add a little more curd.
• Always add baking soda or Eno just before steaming for fluffy idlis.
• You can also add cashews or temper with ghee for extra flavor.

Enjoy your homemade, soft, and spongy Instant Rava Idlis with your favorite chutneys and sambar!