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

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Resting time 30 minutes
Total Time 50 minutes
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.