Delicious and Instant Rava Idli Recipe - A Quick Breakfast!!!
Rava idli, also known as semolina idli, is a popular South Indian dish that is not only delicious but also quick and easy to prepare. Made with semolina (rava) instead of the traditional rice and lentil batter, rava idli is a perfect choice for those busy mornings when you crave a tasty and filling breakfast. In this recipe blog, I'll guide you through the step-by-step process of making fluffy and flavorful rava idli that will surely become a family favorite!
Ingrediants
For the Rava Idli Batter:
- 1 cup semolina (rava)
- 1 cup plain yogurt
- 1/2 cup water (adjust as needed)
- 1/2 teaspoon baking soda
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 tablespoon oil
- A pinch of asafoetida (hing)
- 1 green chili, finely chopped (adjust to taste)
- 1-inch piece ginger, grated
- 2 tablespoons chopped coriander leaves
- Salt to taste
For The Tempering:
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon split urad dal (skinned black gram)
- 1/2 teaspoon chana dal (split Bengal gram)
- A few curry leaves
Directions
Heat oil in a pan on medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida, and green chili. Sauté for a minute until the spices release their aroma.
Add semolina (rava) to the pan and roast it on low heat for about 5 minutes until it turns light golden brown. Stir continuously to prevent burning. Remove from heat and let it cool.
In a mixing bowl, whisk the yogurt until smooth. Add the roasted semolina, grated ginger, chopped coriander leaves, and salt. Mix well.
Gradually add water to the mixture, stirring continuously, until you achieve a thick, idli batter-like consistency. Let it rest for 10-15 minutes to allow the semolina to absorb the liquid.
Meanwhile, prepare the tempering. Heat oil in a small pan and add mustard seeds. Once they splutter, add urad dal, chana dal, and curry leaves. Sauté until the dals turn golden brown. Remove from heat and keep aside.
After resting, check the consistency of the batter. If it has become too thick, add a little more water to adjust. Then, add baking soda to the batter and mix gently. The batter will become frothy.
Grease the idli plates with oil or cooking spray. Pour the batter into each mold, filling it up to 3/4th of its capacity.
Steam the idlis in a steamer or pressure cooker without the whistle for about 12-15 minutes on medium heat until they are cooked through and firm.
Once the idlis are steamed, let them cool for a minute. Use a spoon or knife to carefully remove them from the molds.
Serving
- Now, drizzle the prepared tempering over the idlis. This will add a delightful flavor to the rava idlis.
- Serve the hot and fluffy rava idlis with coconut chutney, tomato chutney, or sambar. Enjoy the scrumptious breakfast!
Conclusion
With this simple and quick rava idli recipe, you can whip up a delightful breakfast in no time. The combination of semolina, yogurt, and aromatic spices creates fluffy and flavorful idlis that are perfect to kick-start your day. So, the next time you’re in a hurry, try making these instant rava idlis and treat yourself and your family to a delicious breakfast experience!
