HomeBreakfast RecipesInstant Rava idli recipe | How to make rava idli | Tadka...

Instant Rava idli recipe | How to make rava idli | Tadka rava idli recipe

Instant rava idli is a quick and healthy south indian idli made with sooji (semolina). It is instantly made and ideal for a healthy morning breakfast. It is soft, and spongy and has all the necessary spices in it, and can be served with coconut chutney or sambar. It is loved by all kinds of age groups and they are a great option for a tiffin box or as a tea-time snack

I will share an easy rava idli recipe with a perfect ingredient ratio and a few no-fail tips that help you to make soft and spongy idli on the first attempt.

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Recipe video

Instant Rava idli recipe | How to make rava idli | Tadka rava idli recipe

Nehas Cook Book
Prep Time 5 mins
Cook Time 15 mins
Resting time 30 mins
Total Time 50 mins
Course Breakfast
Cuisine Indian
Servings 8 small size idli

Ingredients
  

For idli tadka

  • 2 tbsp ghee
  • ½ tsp mustard seeds
  • 1 tsp chana dal
  • ½ tsp cumin seeds
  • 10 chopped curry leaves
  • Pinch of asafetida
  • 1 tsp chopped ginger
  • 1 chopped green chilli
  • 1 cup rava

For idli batter

  • Roasted rava mixture
  • ¾ cup sour curd
  • 1.25 cup water
  • Salt to taste
  • 1 tsp coriander leaves
  • 1 tsp eno fruit salt

For green coconut chutney

  • ½ cup grated coconut
  • 1 tbsp roasted Bengal gram
  • 1 tbsp curd
  • 1 green chilli
  • ½ inch ginger
  • ¼ cup coriander leaves
  • 1 tsp tamarind
  • Salt to taste

For chutney tempering

  • 1 tsp oil
  • ½ tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 1 dry red chilli
  • Some curry leaves
  • Pinch of hing

Instructions
 

For rava idli

  • In a pan, add ghee mustard seeds, chana dal, cumin seeds, chopped curry leaves, asafoetida, chopped ginger and green chilli. Sauté till the dal turns slightly golden brown.
  • Then add rava and roast it on low flame till it becomes aromatic. Do not over-roast it.
  • Add rava mixture into a bowl and cool down completely.
  • Then add curd, salt, coriander leaves, and the required water.  make idli batter with a medium thick consistency.
  • Cover and rest the batter for 30-35 minutes.
  • mix well and add water as required, to form an idli batter consistency batter.
  • Steam water in a pan for 5 minutes also grease the bowl with oil and place cashews in the center.
  • just before steaming add 1 tsp eno (fruit salt) and mix well till it turns frothy. alternatively, add a pinch of baking soda.
  • pour the batter immediately into a bowl or idli plate. do not rest the batter.
  • steam the rava idli for 15 minutes on medium flame.
  • finally, serve instant rava idli with coconut chutney and sambar.

For green coconut chutney

  • In a mixture jar, add grated coconut, roasted Bengal gram, curd, green chlli, ginger, coriander leaves, tamarind paste, and salt. Grind it into a smooth paste.
  • Heat oil in a pan, add oil, mustard seeds, urad dal, chana dal, curry leaves, dry red chilli and a pinch of hing. Sauté for a minute and add in the chutney.
  • Serve chutney with rava idli.

Notes

  • use coarse rava(sooji) for rava idli.
  • curd gives a soft texture to rava idli
  • rest the batter for 30-35 minutes so rava(sooji) is properly soaked and puffed up.
  • rava idli batter should have medium-thick consistency.
  • cook rava idli on a medium flame for 15-20 minutes.

 

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