Suji Idli Recipe / How to Make Instant Rava Idli / Instant Suji ki Idli Recipe / Bombay Rava Idli / Instant South Indian Breakfast Recipe Rava Idli / Semolina Idli.
Idlis are rice cakes, popular as breakfast throughout India. These cakes are made by steaming a fermented batter consisting of urad dal and rice. Rava Idli is a variation of these Rice Idlis which are made by semolina. Today you are going to learn how to make Rava Idlis.
Rava Idlis are one of the very healthy and easy to prepare comforting breakfast dishes of South India. But it can be served in lunch or dinner too. These days’ instant packets of Rava Idlis with preservatives are available in markets. Adding little water and steaming is the only job you have to do. This Homemade Rava Idlis are healthy and easy digestible too.
You should make sure of three things in advance to prepare this Rava Idlis. You should have enough yogurt, enough time to roast rava and enough time to bring back the roasted rava to normal temperature before being used in batter.
Semolina / Rava / Sooji are rich in potassium, iron and proteins. It provides energy and antioxidants, prevents iron deficiency, high cholesterol and it also helps diabetes and weight loss and improves heart health.
Rava Idli goes well with Coconut Chutney or green chilli chutney. The speciality of this Rava Idli is that when you have it, you will get to bite chana dal, cashews, carrots, French beans and chick peas.
Now let us learn how to prepare Rava Idlis.
Calories: 70 / 1 idli
Ingredients for Semolina Idli:
Medium Roasted Rava / Sooji / Semolina – 1 cup
Yogurt / Curd – ½ to ¾ cup
Green Beans chopped – 1 tbsp.
Carrot grated – 2 tbsp. heaped
Green Chilli – 1 finely chopped
Ginger – 1 ” piece, finely chopped
Salt – to taste
Baking Soda – ¾ tsp.
Curry Leaves – 2 sprigs
Oil – 2 tbsp.
Mustard Seeds – ½ tsp.
Split Chick Pea Lentil / Chana Dal – 2 tsp.
Raw Peanuts – 2 tbsp.
Cashew Nuts – 6 broken into pieces + few for garnishing
Lemon Juice – 1 ½ tsp.
Ghee – 1 tsp.
Water – ½ cup (adjust to reach consistency)
How to Make Sooji Idli:
Soak Chana dal in water for about 30 minutes and drain the water. Chop the veggies and keep aside. Grease the Idli moulds with ghee or oil. Keep the Idli cooker with water on the stove and let it start boiling.
Heat 1 tsp. Ghee in a pan and dry roast the Rava lightly or till golden or until the rava emits a nice aroma. Let the Rava cool down to room temperature. Take a mixing bowl and add yogurt. Add the roasted Rava to the Yogurt / Curd and mix well.
Heat Oil in a pan and splutter Mustard Seeds. Add the split Chana dal, Raw Peanuts and then the Cashews. Sauté it for a couple of minutes. Add the finely chopped Green Chilly and Ginger (you can use 2 tsp. Ginger Garlic Paste instead of chopped green chilli and ginger). Add the grated Carrot and finely chopped Green Beans. Pour this to the prepared batter. Add the chopped Curry Leaves or Coriander Leaves or both. Also add the Lemon Juice (optional) and Salt to this and mix well. Add ¼ to ½ cup of water little by little and stir until it reaches a medium thick consistency. Make sure that there are no lumps. Add Baking Soda to the batter just before steaming idlis. Give a quick mix.
Place a cashew half on each of the mould. Top it with 2 to 2 ½ tbsp. of the Rava Batter. Pour the prepared batter to the greased Idli moulds. Steam it for 10 to 12 minutes on medium flame or until a toothpick inserted in the centre comes out clean. Take the Idli Moulds out and allow it to rest for few minutes before removing the rava idlis from the mould.
Instant Rava Idlis are ready. Serve them hot with Coconut Chutney and Green Chilli Chutney or Sambar.
My Recipe Notes on Rava Idli:
1. While roasting Rava, do not leave the pan unattended, or ensure it’s not burnt.
2. You can add 1 tsp. of Cumin Seeds, 1 tbsp. split Urad Dal without husk and 1 tbsp. finely chopped Coriander Leaves too.
3. If you are adding Baking Soda, then ½ cup of yogurt is enough. Otherwise 1 ½ cups of yogurt to 1 cup of Rava is ratio. Also if you are not adding Baking Soda, then you have to keep the batter aside for 20 to 30 minutes before steaming it.
4. Never let the Rava Batter to rest after adding Baking Soda.
5. Instead of Baking Soda, you can use Eno Fruit Salt. In that case also idlis should be done immediately after making the batter. Otherwise, Idlis will not be soft and spongy. After adding eno, you will notice bubbles on the surface of the batter.
6. Do not steam Rava Idlis on very high or on very low flame.
Happy Cooking.. Cheers..
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Instant Rava Idli.
Learn How to make soft, fluffy, melt-in-mouth and golden yellow Homemade Rava Idlis, which doesn’t require soaking, grinding and fermenting. It is a twist to the regular Idlis.