Making homemade instant Rava (suji) idli is quite straightforward and doesn’t require fermentation like traditional idlis. Learn how to make delicious Rava Idli at home with this easy recipe. Roast semolina, mix with yogurt, and spices, then steam until fluffy. Perfect for a quick and satisfying South Indian breakfast or snack. Here’s a simple recipe you can follow:
Ingredients:
- 1 cup Rava (semolina or suji)
- 1 cup yogurt (curd), preferably sour
- 1/2 cup water (adjust as needed)
- 1/2 tsp baking soda
- Salt to taste
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp urad dal (split black gram)
- 1/2 tsp chana dal (split chickpeas)
- A pinch of asafoetida (hing)
- 1 green chili, finely chopped (optional)
- Few curry leaves, chopped
- Fresh coriander leaves, chopped (optional)
- Cashew nuts, chopped (optional)
Instructions:
- Prepare the Batter:
- Heat 1 tbsp oil in a pan. Add mustard seeds, cumin seeds, urad dal, chana dal, and asafoetida. Sauté until dals turn golden brown.
- Add chopped green chili (if using), curry leaves, and cashew nuts (if using). Sauté for a few seconds.
- Add Rava (semolina) to the pan and roast it on medium-low heat until it turns light golden brown and gives a nutty aroma. Stir continuously to prevent burning.
- Remove the roasted Rava from the pan and let it cool down to room temperature.
- Mixing the Batter:
- In a mixing bowl, whisk the yogurt (curd) until smooth. Add the cooled roasted Rava, salt to taste, and mix well.
- Gradually add water to the mixture to get a thick but flowing consistency batter. Mix well to avoid lumps.
- Let the batter rest for 10-15 minutes so that Rava absorbs the moisture.
- Prepare for Steaming:
- Meanwhile, grease the idli molds with oil or ghee.
- Bring water to boil in the steamer.
- Assemble and Steam:
- Just before steaming, add baking soda to the batter and mix gently. The batter will become frothy.
- Pour spoonfuls of batter into each greased idli mold, filling them about 3/4th full.
- Steaming:
- Place the idli stand in the steamer and steam on medium-high heat for about 12-15 minutes or until a toothpick inserted into the idlis comes out clean.
- Serve:
- Once done, remove the idli stand from the steamer and let it cool for a minute.
- Carefully remove the idlis from the molds using a spoon or knife.
- Serve the hot Rava idlis with coconut chutney, tomato chutney, or sambar.
Tips:
- Ensure the Rava is roasted well but not burnt. This enhances the flavor of the idlis.
- You can add grated vegetables like carrot or finely chopped capsicum to the batter for added nutrition.
- Adjust the consistency of the batter with water as needed; it should be thick yet pourable.
- If you don’t have a steamer, you can use an idli cooker or any large pot with a steaming rack.
Enjoy your homemade instant Rava idlis!