Rava Idli is a South Indian steamed lentil cake made with semolina. It is a variation of Idli, a popular snack. This is an instant Idli and requires no fermentation.
Many a time we feel like having Idlis but to make them we need to soak, grind and ferment the rice and dal. Rava Idlis need no soaking, no grinding and no fermentation. They are quick, soft and spongy and with an amazing flavour.
To get nice soft and spongy Rava Idlis one needs to make sure that while mixing the curd and buttermilk, the batter should be lump-free.
It is also very important to heat the steamer before you pour the Idli batter in the cavities.
We must make sure not to overbeat the batter after adding cooking soda.
If one follows these simple tips, the Idlis will definitely turn out fluffy and spongy.
Roasting the semolina and tempering also plays an important role to make these idlis delicious. Once done take a test check by inserting a knife or a toothpick. If it sticks, you need to steam a few minutes longer. Once the idlis are done give them some resting time, it helps to scoop them out easily. Serve them with Coconut Chutney else your favourite chutney.
Recipe Source; The Udupi Kitchen
11/2 cups semolina
2 cups, slightly sour curd, whisked
1 cup buttermilk
1/4 cup oil
1/4 cup quartered cashews
1/4 tsp cooking soda
Salt to taste
1 tsp mustard seeds
1 tbsp split Bengal gram
1 tbsp split urad dal
1/8 tsp asafoetida
4 green chillies, finely chopped
1 tsp ginger, grated
1/4 cup dried coconut, grated
In a pan heat half the oil and fry cashews till golden. Remove and keep aside.
To the same oil add semolina and roast on low till pinkish brown. Keep aside.
Heat the remaining oil for tempering and add mustard seeds.
After they splutter add remaining tempering ingredients and roast for a minute.
Pour over the semolina and mix well.
Add coriander leaves.
At this point, you can place the Idli steamer to heat.
Stir in the yoghurt, and let stand for a minute or two.
Add the buttermilk.
Add the fried cashews, cooking soda and salt.
Smear the Idli plates with oil.
Pour sufficient batter into the cavities and steam for about 10 minutes.
Cool for a couple of minutes before scooping out the idlis.
Serve right away with chutney.
Let’s look at the Thali’s I have posted so far for The Thali and Platter Festival-
Day 6 Parathe wali Gali ki Thali
Day 6 Kaddu ki Khatti Meethi Sabzi
Day 7 Sindhi Meal
Day 7 Sev ka Raita
Day 8 A Meal from Kerela
Day 8 Nadan Urulaizhangu Curry
Day 9 Chettinad Wedding Spread
Day 9 Potato Masala
Day 10 Bengali Vegetarian Thali
Day 10 Anarosher Chutney
Day 11 Gujarati Farsan Platter
Day 11 Dudhi na Muthiya
Day 12 Pakora Platter
Day 12 Stuffed Whole Onion Pakora
Day 13 Chatpati Chaat Platter
Day 13 Chatpati Chole ki Chaat
Day 14 Sindhi Breads
Day 14 Aatey jo Chilro
Day 15 Udupi Tiffin Platter
- 11/2 cups semolina
- 2 cups slightly sour curd, whisked
- 1 cup buttermilk
- 1/4 cup oil
- 1/4 cup quatered cashews
- 1/4 tsp cooking soda
- Salt to taste
- 1 tsp mustard seeds
- 1 tbsp split bengal gram
- 1 tbsp split urad dal
- 1/8 tsp asafoetida
- 4 green chillies finely chopped
- 1 tsp ginger grated
- 1/4 cup dried coconut grated
- In a pan heat half the oil and fry cashews till golden. Remove and keep aside.
- To the same oil add semolina and roast on low till pinkish brown. Keep aside.
- Heat the remaining oil for tempering and add mustard seeds.
- After they shutter add remaining tempering ingredients and roast for a minute.
- Pour over the semolina and mix well.
- Add coriander leaves.
- At this point you can place the Idli steamer to heat .
- Stir in the yogurt, and let stand for a minute or two .
- Add the buttermilk.
- Add the fried cashews, cooking soda and salt.
- Mix well.
- Smear the Idli plates with oil.
- Pour sufficient batter into the cavities and steam for about 10 minutes.
- Cool for a couple of minutes before scooping out the idlis.
- Serve right away with chutney.