Rava Idli (Semolina Steamed Cake) or Idly is a delicious breakfast dish. This recipe of sooji idly is very easy and quick to make at home. No soaking, grinding and fermenting is required for this recipe. As this is made with suji/ rava/ semolina, it is very healthy also.
For making Instant Rava Idli I have used suji or rava, sour curd, coriander, along with a few more ingredients mentioned in the recipe below. I like to add a lot of chopped coriander for this recipe. For making the idly soft and mouth melting I have used ENO. It can be replaced with baking soda also. Without any of these two, the rava idlis will be a bit hard.
In Karnataka Rava Idli is served with Coconut Coriander chutney and Sagoo (a curry of boiled potatoes). You can find these recipes in my page.
You may like to try our other similar recipes like Oats Idly, Onion Uthappam and Oats Appe (Appam/Paniyaram).
Yield: 8 to 10
Prep time: 10 minutes
Total time: 50 minutes
Ingredients For Rava Idli
1 cup rava/suji (semolina)
1/2 cup sour curd
1 cup water
2 green chilies chopped fine (optional)
1 teaspoon ginger chopped fine
1 teaspoon curry leaves chopped fine
2 to 3 tablespoons coriander chopped fine
1 teaspoon ENO/ soda
1/2 teaspoon lemon juice (optional)
1 teaspoon mustard
1/2 teaspoon jeera (cumin)
1 teaspoon urad dal
1 teaspoon Chana dal
A pinch of hing (asafoetida)
8 to 10 cashews broken into 2
1 tablespoon ghee
1 teaspoon oil
Salt to taste
For garnishing
1 tablespoon ghee for serving (optional)
1 tablespoon grated carrot
Directions For Rava Idli
- Heat ghee in a pan; add mustard, jeera, urad, Chana dal and saute till the dal is golden.
- Add hing, cashew and saute till pink.
- Now add semolina and saute till aromatic for approximately 3 to 4 minutes on low to medium heat.
- Switch off the heat; add ginger, chilli’s, curry leaves and mix. Let the semolina / sujii mix come to room temperature, then transfer to a big bowl.
- Add salt, curd, water and make a batter of medium consistency which is neither too thick nor too thin. This batter should not have lumps.
- Let the batter rest for 15 to 20 minutes. If the batter is too thick at this stage then add little more water to make the batter of medium consistency.
- Add coriander and mix.
- Set a steamer with enough water for steaming idly’s.
- Grease the idly mold with oil.
- Add ENO, lemon juice to the batter and mix gently. The batter will be fluffy and frothy.
- Immediately pour the batter in the mold and steam for 5 to 6 minutes. Check by inserting a tooth pick. It should come out clean.
- Remove and serve with a few drops of ghee on top.
- Garnish as desired.
