Rava Idli is a delicious form of Idli made by roasting sooji with tempering items along with carrots & made to a batter with curd, cashews, herbs & water and steamed to get idlis. Rava Idly is relished with spicy chutney and a great tiffin for breakfast & dinner. Rava Idli Recipe is presented in this post with step by step pictures & video.
Rava Idli is my fav and I have been enjoying amma’s rava idly since my childhood days. Seen her making rava idlis with so much ease and perfection, I adopted her recipe and it works like a charm. I just could not wait anymore to share the tasty, porous Rava Idli Recipe.
About Rava Idli
Rava Idli is a popular homely South Indian Tiffin made by steaming a batter of rava & curd with or without a leavening agent. Rava Idli is a steamed wonder of sooji / rava that is perfect making the dinner special & when the family is bored with routine menu. Even the idli pan would get enthused by seeing a different mix in it Ji !
Rava is supplemented with veggies and curd to make Rava Idli healthy and tasty. Rava Idli is a great combo with different chutneys and idli podi mixed with oil. Rava Idli finds its place in our dinner menu at least once a month! Rava Idli does not need resting time like idli & dosa batter, which gives us the advantage of preparing rava idli anytime!
More Idli Recipes
Open Secret for Restaurant Style Rava Idli
Rava Idli is made at homes with curd so that rava does not get to an unappetizing solid chunk! However at restaurants, to make Rava Idli more porous, cakey, they add a leavening agent like baking soda or eno fruit salt. Baking soda / Fruit salt will evaporate in the process of steaming leaving minute pockets of vaccum which makes the rava idli porous & soft. So adding baking soda / fruit salt is optional based on your preference but the texture sure makes a difference if ou do not use eno or soda.
Ingredients
- Rava / Sooji / Semolina: I have used store bought rava (hard wheat / semolina) for making rava idli. Make sure to slow roast rava into slight golden brown color even though the packet instruction say it is roasted. Add not more than ½ cup of water for 1 cup of rava, else the idli may get sticky.
- Curd : Curd is added for fermenting rava and give the idlis its taste.
- Spices & Basic Veggies : Rava Idli recipe needs a simple tempering with urad dal, chana dal, mustard seeds, cashews, hing and oil. Use a pinch of turmeric powder if you prefer it in yellowish tint. I have added carrot which make rava idli healthier, tastier and colourful. Adding carrot is optional.
- Eno fruit salt / Cooking soda : Adding cooking soda / eno fruit salt is optional but to get a fluffy pororus texture it is mandatory.
If you have any more questions about this Rava Idli Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Rava Idli
Ingredients
- 1 cup rava / sooji
- 1/2 cup curd
- 3/4 cup water
- 2 tbsp carrot
- 1/4 tsp hing
- 10 nos cashews
- 1 tsp eno fruit salt or 1/4 tsp cooking soda
- salt to taste
To temper
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- 1/2 tsp chana dal
- 1 tbsp curry leaves
- 2 tbsp ghee
Instructions
-
Heat 2 tbsp ghee – add around 10 cashews fry until golden, remove to a bowl and set aside.
-
In the same ghee add 1 tsp mustard seeds let it splutter.
-
Now add 1/2 tsp urad dal adn 1/2 tsp chana dal. Saute for few seconds. Add 1/4 tsp hing.
-
Add 1 tsp green chillies finely chopped, 1 tsp ginger finely chopped and 1 tbsp curry leaves finely chopped. Saute until dals turn golden brown.
-
Add 2 tbsp grated carrot. Saute for a minute until it shrinks.
-
Add 1 cup sooji (rava).
-
Saute for 3-5 mins.
-
Transfer this to a mixing bowl.
-
Add 1/2 cup curd and 3/4 cup water along with required salt.
-
Mix well to form a batter that is pourable but thick just like our idli batter consistency. Leave it undisturbed for 5 mins.
-
Now add 1 tsp eno fruit salt. If you don't have it then add 1/4 tsp cooking soda. It will start to bubble.
-
Mix gently, do not overmix for a long time. Adjust with water if the batter is too thick.
-
Now grease the idli mould with ghee, add fried cashews.
-
Pour the idli batter into the holes.
-
Get the idli steamer ready – Add enough water to the steamer and let it start to boil.
-
Add the idli plates to the steamer.
-
Close and cook covered for 10 -12 mins.
-
Check by inserting a toothpick in the center if it comes out clean then it is done. Switch off.
-
Remove the idli plates and let it rest for 5 mins. Now dip a spoon or laddle in water.
-
Remove using the laddle for easy demoulding. Remove the idlis and place it inside hot pack. Repeat to finish the batter.
-
Rava Idlis are ready!
Video
Notes
- Make sure you don’t allow the batter to rest after eno / soda is added.
- The idlis expand a bit so do not overfill while adding batter to the mould.
- Do not let the batter wait for long after eno fruit salt is added. Add to idli mould as soon as possible and steam it.
- Always let the idlis rest once steamed for 3-5 mins before removing it. You can sprinkle little water over the idlis for easy clean demoulding.
- You can use enofruit salt for best results likes the ones we get in restaurants. It gives a more porous texture. But baking soda does a good job too.
- You can even add green chilli paste for spice level instead of chopped green chillies.
Nutrition
Rava Idli Recipe Step by Step
1.Heat 2 tbsp ghee – add around 10 cashews fry until golden, remove to a bowl and set aside.
2.In the same ghee add 1 tsp mustard seeds let it splutter.
3.Now add 1/2 tsp urad dal adn 1/2 tsp chana dal. Saute for few seconds. Add 1/4 tsp hing.
4.Add 1 tsp green chillies finely chopped, 1 tsp ginger finely chopped and 1 tbsp curry leaves finely chopped. Saute until dals turn golden brown.
5.Add 2 tbsp grated carrot. Saute for a minute until it shrinks.
6.Add 1 cup sooji (rava).
7.Saute for 3-5 mins.
8.Transfer this to a mixing bowl.
9.Add 1/2 cup curd and 3/4 cup water along with required salt.
10.Mix well to form a batter that is pourable but thick just like our idli batter consistency. Leave it undisturbed for 5 mins.
11.Now add 1 tsp eno fruit salt. If you don’t have it then add 1/4 tsp cooking soda. It will start to bubble.
12.Mix gently, do not overmix for a long time. Adjust with water if the batter is too thick.
13.Now grease the idli mould with ghee, add fried cashews.
14.Pour the idli batter into the holes.
15.Get the idli steamer ready – Add enough water to the steamer and let it start to boil.
16.Add the idli plates to the steamer.
17.Close and cook covered for 10 -12 mins.
18.Check by inserting a toothpick in the center if it comes out clean then it is done. Switch off.
19.Remove the idli plates and let it rest for 5 mins. Now dip a spoon or laddle in water.
20.Remove using the laddle for easy demoulding. Remove the idlis and place it inside hot pack. Repeat to finish the batter.
21.Rava Idlis are ready!
Serve Rava Idli hot with sambar, chutney or idli podi.
Expert Tips
- Make sure you don’t allow the batter to rest after eno / soda is added.
- The idlis expand a bit so do not overfill while adding batter to the mould.
- Do not let the batter wait for long after eno fruit salt is added. Add to idli mould as soon as possible and steam it.
- Always let the idlis rest once steamed for 3-5 mins before removing it. You can sprinkle little water over the idlis for easy clean demoulding.
- You can use enofruit salt for best results likes the ones we get in restaurants. It gives a more porous texture. But baking soda does a good job too.
- You can even add green chilli paste for spice level instead of chopped green chillies.
Serving & Storage Suggestions
Serve Rava Idli hot with any type of chutney and idli podi as side dish! Drizzle ghee over the idli before serving to make it more appetizing. For later use, store the batter in refrigerator & make Rava Idli fresh when you need them.
FAQs
1.What is Rava Idli?
Rava Idli is a delicious form of Idli made by roasting sooji with tempering items along with carrots & made to a batter with curd, cashews, herbs & water and steamed to get idlis. Rava Idly is relished with spicy chutney and a great tiffin for breakfast & dinner.
2.How to make Rava Idli?
- Temper the spices and saute carrot until it shrinks and raw smell leaves.
- Roast rava for 3mins and mix with tempered spices, carrot.
- If you do not want to add any leavening agent then add 1/4 cup carrot which makes the idli more soft and fluffy.
- Add curd, broken cashews, chopped coriander leaves, salt and mix well. Add baking soda / eno fruit salt and mix, it will become frothy.
- Add water little by little (as required) to form idly batter consistency. After mixing do not let it sit for more time.
- Pour the batter immediately into the idli moulds and steam it for 5-8 mins.
- Allow it to rest for 5mins then unmould.
- Top it ghee and Serve Rava Idli hot with any chutney of your choice!
3.Is it mandatory to add cooking soda or fruit salt?
No it is not mandatory. Cooking soda or Eno fruit salt is added to make Rava Idli fluffy, porous, soft and to get a restaurant texture. Still you can get a aoft rava idli without adding them.
4.Do I need to allow the batter to rest like idli & dosa batter?
No – We need not allow the better to rest like idli & dosa batter. This gives us the advantage of preparing rava idli anytime and when we run out of idli dosa batter.
5.Can I pack Rava Idli for lunch box?
Like Idli – Rava Idli too can be opted for Lunchbox. Sambar or spicy chutneys without coconut or podi should be a good combo for lunch box!
The post Rava Idli appeared first on Sharmis Passions.
from Sharmis Passions https://ift.tt/0yVaRgp
via KITCHEN MASALA
No comments:
Post a Comment