Rava Idli Recipe

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Introduction

Rava Idli is a popular South Indian dish made from semolina (also known as rava or sooji) and is a quick and easy alternative to traditional idli, which is made from rice and lentils. Rava Idli is a great option for a quick breakfast or snack.

Ingredients:

For the Batter:

  • 1 cup fine Rava (semolina)
  • 1 cup yogurt (curd)
  • 1/4 cup water (adjust as needed)
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp urad dal (split black gram)
  • 1/2 tsp chana dal (split chickpea lentils)
  • 1-2 green chilies, finely chopped (adjust to taste)
  • 1-inch piece of ginger, grated
  • A pinch of asafoetida (hing)
  • 10-12 curry leaves, chopped
  • 1/2 tsp baking soda (optional)
  • Salt to taste
  • 1-2 tbsp oil for tempering

For Garnish:

  • Chopped coriander leaves
  • Grated coconut (optional)

How to Make Rava Idli Step by Step Guide (Instructions)

  1. Dry Roast Rava: Heat a pan on low-medium heat and dry roast the rava until it turns fragrant and light golden in color. Stir continuously to avoid burning. This should take about 5-7 minutes. Transfer the roasted rava to a mixing bowl and let it cool.
  2. Prepare the Batter: Once the roasted rava has cooled down, add yogurt to it and mix well. Add water to get a thick yet pourable consistency. Let it sit for about 20-30 minutes to allow the rava to absorb the moisture.
  3. Prepare the Tempering: In a small pan, heat the oil. Add mustard seeds and let them splutter. Then, add cumin seeds, urad dal, chana dal, green chilies, grated ginger, asafoetida, and chopped curry leaves. Sauté until the dals turn golden brown. This tempering adds flavor to the idli.
  4. Add Tempering to Batter: Add the tempering to the rava-yogurt mixture. Mix well and adjust the salt.
  5. Add Baking Soda: If you want your Rava Idli to be extra fluffy, you can add baking soda to the batter at this stage. Mix it in gently.
  6. Steam the Idlis: Grease the idli molds with oil or ghee. Pour the batter into the molds, filling them about 3/4 full. Garnish with chopped coriander leaves and grated coconut if you like.
  7. Steam: Steam the idlis in a steamer for 12-15 minutes or until a toothpick inserted into an idli comes out clean. Make sure not to overcook them.
  8. Serve: Allow the idlis to cool slightly before removing them from the molds. Serve hot with coconut chutney, tomato chutney, or sambar.

Tips and Tricks

To ensure that your Rava Idlis come out soft and tasty, you’ll need to pay attention to detail and use a few tips. To help you master the recipe for rava idlis, consider the following advice:

  1. Roasting the Rava:
    • Roast the rava on low to medium heat until it turns aromatic and slightly golden. This step is crucial as it removes the raw taste of semolina and enhances the flavor of the idlis.
  2. Yogurt Quality:
    • Use fresh, thick yogurt for the best results. Sour or watery yogurt can negatively affect the taste of the idlis.
  3. Consistency of Batter:
    • Achieve a batter consistency that is thick yet pourable, similar to the consistency of regular idli batter. Adjust the amount of water or yogurt accordingly.
  4. Resting Time:
    • Allow the batter to rest for at least 20-30 minutes. This resting time allows the rava to absorb moisture and results in softer idlis.
  5. Tempering:
    • The tempering (tadka) of mustard seeds, cumin seeds, and other spices adds flavor to the idlis. Ensure that the tempering is evenly distributed in the batter.
  6. Baking Soda (optional):
    • If you want your Rava Idlis to be extra fluffy, you can add a pinch of baking soda to the batter just before steaming. Be careful not to overdo it, as too much baking soda can affect the taste.
  7. Steaming Technique:
    • Preheat your steamer or idli cooker before placing the idli molds. This ensures even cooking. Also, do not overcook the idlis, as they may become dry. Steam for 12-15 minutes or until a toothpick inserted comes out clean.
  8. Greasing the Molds:
    • Grease the idli molds with a little oil or ghee to prevent sticking. You can also use non-stick molds.
  9. Garnishes:
    • Garnish the idlis with chopped coriander leaves and grated coconut for added flavor and visual appeal.
  10. Serve Hot:
    • Rava Idlis are best enjoyed hot and fresh. Serve them immediately with your choice of chutney or sambar.
  11. Variations:
    • Experiment with different variations by adding vegetables, herbs, spices, or other ingredients to the batter for unique flavors and textures.
  12. Storage and Reheating:
    • While Rava Idlis are best when fresh, you can store any leftovers in an airtight container in the refrigerator for a day or two. Reheat them by steaming or using a microwave.
  13. Consistency Check:
    • Always check the doneness of the idlis by inserting a toothpick or knife. If it comes out clean, the idlis are ready. If not, steam for a few more minutes.

Variations in Rava Idli Recipe

Rava Idli is a versatile dish, and you can create various delicious variations to suit your taste. Here are some popular variations of Rava Idli:

  1. Vegetable Rava Idli:
    • Add finely chopped vegetables like carrots, peas, and capsicum to the batter for a nutritious twist.
    • Sauté the veggies in a little oil before adding them to the batter for enhanced flavor.
  2. Spinach Rava Idli:
    • Blend fresh spinach leaves with the yogurt and then mix it with the roasted rava. This not only adds color but also boosts the nutritional value.
  3. Curry Leaves Rava Idli:
    • Add finely chopped curry leaves to the tempering for a distinct flavor.
    • You can also blend curry leaves with the yogurt to infuse the flavor throughout the idli.
  4. Cashew Rava Idli:
    • Roast some cashews in ghee until they are golden brown and add them to the batter for a rich and nutty flavor.
  5. Coconut Rava Idli:
    • Add freshly grated coconut to the batter for a slightly sweet and tropical taste.
    • You can also garnish the idlis with extra coconut before steaming.
  6. Cilantro Rava Idli:
    • Blend fresh cilantro (coriander leaves) with yogurt and mix it into the batter for a vibrant green color and herby flavor.
  7. Tomato Rava Idli:
    • Add finely chopped tomatoes to the batter for a tangy twist.
    • You can also use tomato puree for a smoother texture and flavor.
  8. Spicy Rava Idli:
    • Increase the quantity of green chilies or add chopped jalapeños for a spicier version.
    • You can also include a pinch of red chili powder or cayenne pepper for extra heat.
  9. Masala Rava Idli:
    • Sauté some finely chopped onions and green bell peppers in oil until they are soft, and then add them to the batter.
    • Season the batter with garam masala or chaat masala for a spicy and savory flavor.
  10. Mango Rava Idli:
    • Puree ripe mangoes and mix them into the batter for a sweet and fruity twist. Adjust the sugar accordingly.
    • This variation can be served as a dessert or a special treat.

Frequently Asked Question About Rava Idli

  1. What is Rava Idli?
    • Rava Idli is a popular South Indian dish made from semolina (rava or sooji) and yogurt. It is a variation of traditional rice and lentil idli and is known for its quick and easy preparation.
  2. How is Rava Idli different from regular idli?
    • Rava Idli is different from regular idli in terms of its main ingredient. While regular idli is made from rice and urad dal (black gram lentils), Rava Idli is made from semolina (rava). Rava Idli is quicker to prepare as it does not require the soaking and fermentation process that regular idli does.
  3. Can I use any type of semolina for Rava Idli?
    • It’s best to use fine semolina (fine rava) for Rava Idli, as it yields a softer and smoother texture. Coarse semolina may result in a grainy texture.
  4. Is Rava Idli gluten-free?
    • No, Rava Idli is not gluten-free because semolina is made from wheat, which contains gluten. If you require a gluten-free version, you can try using gluten-free semolina or a mix of rice flour and other gluten-free flours.
  5. Is Rava Idli suitable for vegans?
    • Rava Idli typically contains yogurt, which is a dairy product. To make it vegan, you can substitute dairy yogurt with plant-based yogurt or use a mixture of water and lemon juice or vinegar as a yogurt alternative.
  6. Can I prepare the Rava Idli batter in advance?
    • Yes, you can prepare the Rava Idli batter in advance and store it in the refrigerator for up to a day. Just remember to add baking soda right before steaming if you are using it, as its leavening effect diminishes over time.
  7. Can I customize the spiciness of Rava Idli?
    • Yes, you can adjust the spiciness to your preference by varying the quantity of green chilies or by adding red chili powder or other spicy ingredients like chopped jalapeños.
  8. What are some common accompaniments for Rava Idli?
    • Rava Idli is typically served with coconut chutney, tomato chutney, or sambar. You can also enjoy it with a side of mint chutney or a simple tomato-garlic chutney.
  9. Can I make mini Rava Idlis?
    • Yes, you can make mini Rava Idlis by using mini idli molds or by cutting regular-sized idlis into smaller pieces after steaming.
  10. Can I freeze Rava Idli?
    • While it’s best to consume Rava Idli fresh for the best texture and taste, you can freeze leftover idlis in an airtight container for a short period. Reheat them by steaming or microwaving before serving.