Rava idli is a healthy and instant south Indian idli made with sooji (semolina), vegetable,s and regular spices. It is instantly made without any idli steamer or cooker. I also share slightly spicy tomato-onion chutney, which is easy to make and tastes great with idli. It is ideal for healthy morning breakfast and a great option for a tiffin box or as a tea-time snack.
I share the perfect ingredient ratio and a few no-fail tips help you to make soft and spongy idli on the first attempt. Do try this!
- Firstly, in Rava idli batter, I add some poha which makes it fluffy and softer.
- The batter plays a critical role in it. The batter has to be neither thick nor thin and has to be medium thick and pouring consistency. Also, whisk the dhokla batter well so air particles incorporate in it and idli become soft and spongy.
- I use a deep vessel for making idli, so steam pressure will generate and cook on a plate. You can use steel cups or plates to shape it and steam the idli’s in kadai or stemer.
- Steam idli on high-medium flame. do not steam it on low flame.
- Lastly, idli tastes great when served hot with chutney.
Rava idli recipe | Instant rava idli recipe | suji ki idli | idli without idli steamer
for idli batter
- 1 cup rava
- ½ cup poha
- 1 cup curd
- Salt to taste
- ¾ cup water or as required
- ½ tsp baking soda
- 1 tsp lemon juice - to activate soda
For idli tadka
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp chana dal
- 1 tsp urad dal
- 6-7 curry leaves
- Pinch of asafetida
- ½ cup chopped onion
- 2-3 chopped green chilli
- ¼ cup chopped carrot
- ¼ cup chopped capsicum
- ¼ cup boiled corn
- Salt to taste
- Some coriander leaves
For spicy tomato-onion chutney
- 2 medium size chopped tomatoes
- 2 medium size chopped onion
- 5 garlic cloves
- 2 dry red chilli
- 3 kashmiri dry red chilli
- 1 tsp jeera
- Salt to taste
- 1 small piece jaggery
- 3 tbsp oil
- ½ tsp mustard seeds
- Some curry leaves
For rava idli
- In a mixture jar, add rava, poha, curd, salt, and water. Grind it.
- Takeout batters into a mixing bowl and whisk them for 2 minutes. the batter is a medium thick and pouring consistency.
- cover and rest the batter for 20 minutes.
- Meanwhile In a pan, add oil, mustard seeds, chana dal, urad dal, chopped curry leaves, and asafoetida. Sauté till dal turns slightly golden brown.
- Then add chopped onion and green chili. Sauté it till the onion is slightly transparent.
- Now add chopped carrots, capsicum, boiled corn, and salt. sauté till vegetables become slightly soft.
- Switch off the gas and add tadka into the idli batter. also, add coriander leaves and mix well.
- Now add baking soda and lemon juice. mix well.
- Then in a deep bottom vessel (big patili) add 3 cups of water and bring to a boil.
- When water comes to a boil, place a greased plate on it and add batter with a ladle, and slightly spread it. (refer to video)
- Cover and steam the nasta on high flame.
- It should take 4 minutes to properly steam. Check with a knife, if it comes out clean then it is properly cooked.
- Make all idli into the same way. Allow it to cool for a while.
- Enjoy steam idli with spicy tomato-onion chutney.
Making spicy tomato-onion chutney
- In a mixture jar, add tomatoes, onion, garlic, dry red chili, kashmiri red chili, cumin seeds, salt, and jaggery. Grind it into a smooth paste.
- Now in a pan, add oil, mustard seeds, and curry leaves. sauté it.
- Add grinded paste and mix well.
- Cover and cook chutney till oil separates from its sides.
- Serve chutney with crispy rice pakodi.
- addition of some poha into the batter gives a soft and spongy texture to idli.
- the proportion of curd and rava should be equal.
- whisk batter for 2 minutes, so air particles incorporate in it and nasta become light and fluffy.
- consistency of the batter should be medium thick and pouring.
- steam idli only for 4min on high flame. also if the knife comes out clean than idli is properly cooked
- idli tastes great when it is served hot.