Rava (Semolina / Suji) Idli is a South Indian delicacy filled with spices and lentils. It’s easy to prepare, healthy and looks so tempting that you just want to dig in.
Most of the recipes available online for Rava Idli call for use of baking soda or eno fruit salt, there are also a few instant rava idli packs available in the market. They are all good, but there’s nothing like freshly cooked home food, free of preservatives.
It gives me immense joy when I see my girl gorge on the food I prepare. She gobbled up all the idlis on her plate. What more can a mother ask for!
⏱️ Preparation time: 10 minutes
😴 Batter resting time: 30 minutes
🍲 Cooking time: 12 minutes
⏳ Total duration: 52 minutes
Type of meal: Breakfast / Snacks
Cuisine: South Indian
🍽️ Serves about 10 idlis
Ingredients:
- Rava: 1 cup
- Curd: 1.5 cups
- Water: 1/4 cup
- Clarified butter (Ghee): 2 tbsp
- Mustard seeds: 1 tsp
- Split black gram (urad dal): 1 tsp
- Split bengal gram (chana dal): 1 tsp
- Green chilli: 2 (chopped)
- Ginger: 1 bulb (finely chopped)
- Curry leaves: 1 sprig (about 8 – 10 leaves)
- Coriander leaves: handful (finely chopped)
- Carrot: 1/2 (grated)
- Cashews: 8 to 10 (broken)
- Turmeric powder: 1/4 tsp
- Salt as per taste
Instructions:
- In a saucepan, add 1 cup rava and dry roast it on low flame for 2-3 minutes.
- In a mixing bowl, add the roasted rava, 1 cup curd and mix well. The batter should have no lumps.
- Now add the remaining 1/2 cup curd, salt and 1 to 2 tbsp water, and mix well.
- In a saucepan, kept on low flame, add 1 tbsp ghee. Once the ghee gets hot, add the mustard seeds and let it crackle. Next, add urad dal and chana dal and sauté till the urad daal turns golden.
- Now, add the chopped green chilli, ginger, curry leaves and grated carrot and keep stirring for 1 to 2 minutes.
- Next, add the sauted spices and lentils into the mixing bowl and stir nicely.
- Add 1/4 tsp turmeric powder, salt (if required) and let the batter rest for 30 minutes.
- The batter should be thick in consistency. However, if the batter appears to be too thick, then add 1 – 2 tbsp of water and stir nicely.
- Apply gingelly oil / ghee on the moulds before pouring the batter.
- In a ladle kept on low flame, roast cashews in 1 tbsp of ghee. Place the roasted cashews on each of the moulds.
- Pour the batter carefully on the idli stand and keep it in the cooker for 12 minutes without a whistle.
- Soft and fluffy idlis are ready to be served with chutney / molagapodi.
Bon Appetit!
