Categories: Foods

Rava Idli, The way to make Rava Idli


This Rava Idli Recipe offers you an extremely gentle, fluffy, mushy and engaging rava idli.

Rava Idli is a mushy, pillowy steamed savory cake produced from rava or cream of wheat batter that makes for a satisfying and wholesome breakfast.

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How is Rava Idli Made

Rava Idli is a well-liked variation of the standard South Indian Idli made with fermented rice and lentil batter. Rava, also referred to as suji in Hindi and cream of wheat or semolina in English, is just granulated wheat.

It’s made with mixing ghee roasted rava (sooji or cream of wheat) with curd (yogurt), spices, herbs, cashews, water and a leavening agent like baking soda or eno (fruit salt) to make a pleasant batter of medium consistency.

The response of alkaline eno or baking soda with the acidity of the yogurt helps in leavening the batter thereby giving it a mushy and fluffy texture. This flavorful batter is then steamed in an idli maker to make fluffy, pillowy desserts.

Why this Prompt Rava Idli Recipe Works

Historically, idli is produced from rice and lentils, which entails soaking the rice and lentils for four to five hours in addition to grinding the lentils after which fermenting the batter.

As this recipe makes use of rava (cream of wheat), yogurt and a leavening agent as a substitute, we don’t want all that soaking or grinding time, thus making this an instantaneous recipe.

For that motive, I make rava idli once we need some fast and straightforward breakfast or snack. The rava idli batter will get made inside minutes after which, because the idli is steaming, I put together the coconut chutney, which is the standard dip to serve with idli.

About this Rava Idli Recipe

Being an Idli and Dosa lover, I by no means say no to the completely different idli varieties on the market. For this instantaneous rava idli recipe, I’ve discovered the right mixture of substances to make these savory desserts mushy, moist, fluffy and scrumptious.

  • Leavening Agent: 1 teaspoon of eno (fruit salt) is ideal for the quantity of rava and curd used within the recipe and helps the idli to be mushy, fluffy with out the soapy aroma. In case you use baking soda, then add ¼ teaspoon (2 to three pinches) of it within the batter. The spices and herbs additionally add a variety of flavorings of their very own within the recipe.
  • Veggies: I’ve additionally added some grated carrots to the batter which you’ll skip. You’ll be able to even add steamed inexperienced peas. Simply boil the peas beforehand and likewise grate the veggies forward of time so they’re prepared so as to add.
  • Curd (Yogurt): I’ve used recent curd. You should use each recent or bitter curd to make the idli. One other variation of idli to take a look at is Idli made with Rice Rava the place cream of rice is used as a substitute of cream of wheat.
  • Idli Pan: You’ll need an idli pan to make these steamed desserts. Idli pans are made to suit completely right into a strain cooker or steamer. In case you can’t discover an idli maker the place you sometimes purchase your kitchen gear, you may at all times order one on-line at amazon.com.
  • Serving Strategies:
    • Coconut Chutney: Rava idli tastes wonderful served with coconut chutney. I’ve served rava idli with a coriander leaves coconut chutney.
    • Sambar: Rava Idli additionally tastes good with Sambar – a vegetable stew cooked with dal, veggies and tamarind.
    • Potato Sagu: Each rava idli and potato sagu is a good mixture.Potato sagu is a calmly spiced potato curry from the Karnataka delicacies.
    • Idli Podi: Idli podi makes for a superb aspect with rava idli. Idli Podi is a dry powder made with lentils and purple chilies and has a spicy, earthy taste together with a considerably crunchy texture. Sesame oil or ghee is then combined with the idli podi to make a scrumptious paste to dip the idli in.

FAQ for Rava Idli

I’ve compiled beneath some steadily requested questions from readers on this rava idli recipe.

  1. Which sort of rava to make use of?
    Use the finer number of rava and never the coarser or greater ones. You should use bombay rava or chiroti rava.
  2. Why is rava idli laborious?
    Eno or baking soda needs to be recent and inside their shelf interval. If they don’t seem to be recent or energetic, they received’t leaven the batter leading to laborious rava idli. Once more, as quickly as you combine eno, you must steam the batter instantly – if you happen to hold the batter resting the rava idli won’t develop into fluffy.
  3. Can I make rava idli with rice rava?
    I’ve by no means made this recipe with rice rava, however you may attempt.
  4. Do I have to roast the rava?
    Sure completely. Roasting rava coats the nice rava grains with ghee and this helps in making the idli have a lightweight texture with out being sticky or gluey.
  5. Can I make rava idli with buttermilk as a substitute of curd?
    Sure. You may make the rava idli with buttermilk. However add as a lot of it until you get a medium consistency batter.
  6. Can I skip eno or baking soda?
    You’ll be able to skip them, however the rava idli received’t have a fluffy texture. They are going to be mushy although with a slight denseness within the texture.
  7. Am i able to hold the batter within the fridge in a single day and make rava idli subsequent morning?
    Sure you may. However add eno or baking soda simply earlier than steaming them. The batter may even thicken, so add just a few tablespoons of water and blend nicely earlier than steaming.
  8. Can baking powder be used as a substitute of baking soda or fruit salt?
    No. Baking powder can’t be substituted with baking soda or fruit salt. You’ll need so as to add extra amount of baking powder which can give a metallic and bitter style to the dish.
  9. I shouldn’t have an idli maker so what’s the various for steaming?
    You should use a pan or bowl for the batter and steam. As soon as steamed nicely, then slice in wedges or cubes.
  10. Why rava idli has develop into crumbly?
    Including extra eno or baking soda than what’s talked about within the recipe will give a crumbly texture.
  11. Why rava idli has develop into sticky?
    Not roasting the rava nicely and an excessive amount of water could make them sticky.
  12. Why is rava idli dry?
    Much less water and extended steaming will give a dry and denser texture to the rava idli.

The way to make Rava Idli

1. Warmth 2 tablespoons ghee in a pan. Preserve the warmth to low or medium-low. Add 14 halved cashews.

2. Stirring typically fry the cashews until golden. Take away with a slotted spoon draining the ghee and hold apart. Scale back the warmth to low or medium-low.

three. To the identical pan add ½ teaspoon mustard seeds. Let the mustard seeds start to splutter.

four. When the mustard seeds start to splutter add 1 teaspoon chana dal (husked and break up bengal gram).

5. Stirring typically fry chana dal until they appear golden and crunchy. Then add ½ teaspoon cumin seeds and fry for four to five seconds.

6. Now add 10 to 12 curry leaves (chopped), 1 pinch asafoetida (hing), 1 teaspoon finely chopped ginger and 1 inexperienced chilli (finely chopped).

7. Combine nicely and fry for about 10 seconds. Preserve the warmth to a low.

eight. Now add 1 cup rava (finer number of cream of wheat, sooji, semolina).

9. Combine the rava very nicely with the ghee and different substances.

10. Roast rava until it develop into fragrant, adjustments coloration a bit (however mustn’t get browned or golden) and the grains look separate. Carry on stirring typically when roasting rava. Roasting rava will takes about 7 to 10 minutes relying on the thickness and heaviness of the pan and the flame depth. As soon as the rava is nicely roasted, hold the pan apart. Let the rava develop into heat.

11. To the roasted rava, add 2 tablespoons finely grated carrots, 2 tablespoons chopped coriander leaves and ½ teaspoon salt or add as required. If including another grated veggies or steamed peas then add them at this step.

12. Subsequent add ½ cup curd (yogurt) and ½ to ¾ cup water. Relying on the standard of rava and the thickness of curd, you may alter the water. If the curd is liquid and has whey in it, then add ½ cup water. If the curd may be very thick, then add ¾ cup water. Principally it is advisable to get a medium consistency batter.

13. Combine very nicely and let the batter relaxation coated for 20 minutes. The rava idli batter is neither thick nor skinny in consistency and has a medium consistency.

14. Brush oil or ghee on the idli pan moulds. Place a fried halved cashew within the middle of the moulds.

15. Earlier than you add eno or baking soda to the batter, take 2 to 2.5 cups water in a pot. Preserve a small size trivet stand or a rack within the pot. Warmth the water until it involves a boil.

16. After 20 minutes that is the consistency of the batter after resting. If in case the batter appears thick, then add 1 to 2 tablespoons of water to get a medium consistency. Rava absorbs water and so the batter may thicken after 20 minutes. If the curd is thick, then additionally you might want so as to add extra water. In case you have added extra water to start with, you don’t want so as to add any water at this step.

17. Sprinkle 1 teaspoon eno or ¼ teaspoon baking soda evenly over the batter. I’ve used eno.

18. Rapidly combine very nicely.

19. Pour the batter within the idli moulds.

20. Stack the every idli plate and place them within the pot with the recent water. Cowl with a lid and steam rava idli for 10 to 12 minutes.

21. I’ve used the Prompt Pot for steaming and had set the time for 10 minutes (examine notes part in recipe card on finer particulars for steaming within the IP in addition to strain cooker and pan). Preserve a stop-watch or timer to examine the time as Prompt Pot doesn’t beep within the steaming mode after the steaming time is over. It can proceed to steam additional. You’ll be able to even steam rava idli in an electrical cooker, pan or strain cooker for 10 to 12 minutes.

22. To examine the doneness, a toothpick or wood skewer inserted within the rava idli ought to come out clear. Take away the idli plates fastidiously and allow them to relaxation for three to four minutes. Then with a spoon take away the rava idli.

23. Serve the steaming sizzling Rava Idli with idli sambar and your favourite coconut chutney.

Extra Indian breakfast recipes

This recipe submit from the archives (November 2013) has been republished and up to date on 9 June 2020.

Lots of my recipes have detailed step-by-step pictures and helpful ideas that can assist you make it simply and completely.

Rava Idli | Fluffy & Delicate Rava Idli Recipe

Rava Idli are fast, instantaneous straightforward idli selection made with sooji or semolina. These sooji idli requires no grinding and fermentation.

Servings (change the quantity to scale):10 rava idli

(1 CUP = 250 ML)

Steaming Rava Idli

  • Pour the batter within the idli moulds. Place them within the pot with the recent water. Cowl with a lid and steam rava idli for 10 to 12 minutes.

  • To examine the doneness, a toothpick or wood skewer inserted within the rava idli ought to come out clear. Take away the idli plates fastidiously and allow them to relaxation for three to four minutes. Then with a spoon take away the rava idli.

  • Serve the steaming sizzling rava idli with sambar and your favourite coconut chutney.

  • Sort of rava: Kindly use the finer number of rava and never the coarser or greater ones. You should use bombay rava or chiroti rava.
  • Roasting rava: The rava needs to be roasted nicely in ghee in order that they don’t develop into sticky after steaming.
  • Leaving brokers: Eno (fruit acid) and baking soda are the leaveing brokers used within the recipe. You’ll be able to add both of them. Do ensure that they’re recent and inside their shelf interval. If they don’t seem to be recent or energetic, they will not leaven the batter leading to laborious rava idli.
  • Skipping the leavening brokers: You’ll be able to skip them, however the rava idli will not have a fluffy texture. They are going to be mushy although with a slight denseness within the texture.
  • No idli pan, no drawback: Use a cake pan or bowl for the batter and steam. As soon as steamed nicely, then slice in wedges or cubes.
  • Steaming: Don’t steam for a protracted time as this may end in dense rava idli. You’ll be able to simply steam in a pan, instantaneous pot or a strain cooker.
    • Steaming in a pan: Warmth 2.5 cups water in a big pot or pan. Place a small trivet stand. Then place the idli pan on the trivet. Cowl with a lid free sufficient to let the steam move or with a vent. Steam for 10 to 12 minutes.
    • Steaming in a strain cooker: Warmth 2.5 cups water in a 5 or 6 litre strain cooker. Place the strain cooker grid plate contained in the water earlier than heating it or a small trivet. Preserve the idli pan. Take away the vent weight (whistle) from the lid. Seal the strain cooker with its lid. Steam for 10 to 12 minutes.
    • Steaming in Prompt Pot: Add 2 to 2.5 cups water within the metal insert of a 6 quart IP. Place a small trivet within the water. Utilizing the sauté possibility carry the water to a boil. Press cancel. Place the idli plates. Cowl with the IP lid and hold the sealing place to vent (in order that the steam is launched from the vent throughout your entire technique of steaming). Press the steam button on excessive and set the time to 10 minutes. Use a cease watch to examine the time.
  • Be aware that the approximate diet information is for 1 rava idli.

Diet Info

Rava Idli | Fluffy & Delicate Rava Idli Recipe

Quantity Per Serving

Energy 104 Energy from Fats 36

% Day by day Worth*

Fats 4g6%

Saturated Fats 2g13%

Polyunsaturated Fats 1g

Monounsaturated Fats 1g

Ldl cholesterol 8mgthree%

Sodium 189mgeight%

Potassium 62mg2%

Carbohydrates 15g5%

Fiber 1gfour%

Sugar 1g1%

Protein 3g6%

Vitamin A 558IU11%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 14mg70%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 21mg25%

Vitamin E 1mg7%

Vitamin Okay 1µg1%

Calcium 142mg14%

Vitamin B9 (Folate) 140µg35%

Iron 6mg33%

Magnesium 13mgthree%

Phosphorus 64mg6%

Zinc 1mg7%

* % Day by day Values are based mostly on a 2000 calorie eating regimen.

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