Rava Idli
Rava idli recipe with full video, step by step pictures. Learn how to make the best, perfect rava idli most soft and easiest way and surprise you guests.
Sorry for disappearing just like that for some days from blogging.I was out for a holiday trip with friends. From now I think I would be able to be regular like before.
After I started cooking, I have tried making rava idli two or three times, but I was not much impressed with the results. One day, my friend Sangeeta, asked me to try MTR instant mix for rava idli,which I liked so much! They say,that MTR only invented rava illi. Then some period I was a big fan of that and even I have served my guests,and they also liked it so much.
I was feeling like eating rava idli for dinner another day and I was not having any of this instant mix. Since I have enjoyed every bite of rava idli prepared with ready mix, I thought why not I try my own.(after so many years 😁. I tried with one important ingredient, that I have never used before…That secret ingredient is ENO FRUIT SALT 🤩. Since it was for dinner and I was all alone at my home, I was too lazy to browse for recipe too…So I made my own approximate recipe😎
The same day only I bought a bottle of eno fruit salt, for trying dhoklas.(okay, I had rava idli also in my back of my mind…I agree😁). I made the mixture ready , steaming and desperately waiting for the results..And when I sat down and took one piece in my hand, it was too soft and moist, it just melted in my mouth😭🤤
I know you all would have got exhausted …why this creature is telling like a thriller story🤔😑😏 Come on….! I like rava idli and this was the first time I got a perfect recipe🤗 Thats why. A rava idly lover can understand me.😉
So here’s the recipe for you all who love to enjoy the spongy, moist, soft…… rava idli.
Rava idli recipe
Ingredients
- 1 cup Rava /Sooji Semolina
- ½ cup Curd
- 1 tsp Eno fruit salt plain or lemon flavor
- ½ tsp Lemon juice
- 1 tsp Ginger chopped very fine or paste
- 4 green chillies chopped very fine
- 1 tbsp Coriander leaves chopped very fine
- 1 Sprig curry leaves I chopped it finely
- 1/2 cup Water Plus as needed
- Salt – As needed
To temper
- ½ tsp Mustard
- 1 tsp Urad dal Ullutham paruppu
- 1 tsp Chana dal Kadala paruppu
- 1 tbsp Cashews broken into small pieces
- 1 tbsp Oil and ghee mixed
To decorate (optional)
- 1 tbsp Carrot gratings – 1 tbsp
- 1 tbsp coconut gratings – 1 tbsp
- 6 Ghee roasted cashew nuts
Instructions
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Heat a kadai and add ghee and oil,splutter mustard and add the rest under To temper table.Then add the finely chopped ginger and chillies.( you can grind ginger and green chillies and use the paste too).
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First take a pan/ kadai. Heat with ghee and oil, splutter mustard, followed by urad dal, chana dal and cashews.
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Once they turn golden, add finely chopped ginger, chilli and give it a stir. Add rava/ sooji , curry leaves and coriander leaves.
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Roast it in medium flame taking care to not to change the colour of rava.
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After a minute, transfer to a bowl for cooling down. Add the curd, water, lemon juice, salt mix well. Adjust water to get the consistency like our idly batter consistency, light and loose not too thick or watery)
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Heat the idly cooker with water and let water in it boil, just ready for steaming. Grease the idly plates with ghee/oil.
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At this time add the ENO salt to the batter and mix well (the eno salt should be active enough, so that when you add and mix the batter, small bubbles will be coming, which makes the batter frothy/ aerated)
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Immediately, pour into the idly moulds and steam for 5-7 minutes.(to check if its done,insert a knife or spoon back and it should come clean)
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Once done, take out the plate and rest for a minute to cool down before un moulding. Use a spoon dipped in water to un mould each idli.
Notes
- If you want to decorate the rava idli, you can first add little, little carrot, coconut gratings in the mould and pour the batter over it.
- Eno salt is very very important ingredient, so make sure you don’t omit it, and should be a active one i.e; if you add it to the battter,you should be getting bubbles.
- Add water and curd in equal proportion and consistency of the batter should be loose, not too thick.(or else the idlies will come out dry)
- You can add green peas along while frying ginger green chillies.
- My idli plate is slightly small, so you may get 8 idli if using big idli plate also cooking time might be more.
RAVA IDLI METHOD:
- Keep all ingredients ready. Heat a kadai and add ghee and oil,splutter mustard and add the rest under To temper table.Then add the finely chopped ginger and chillies.( you can grind ginger and green chillies and use the paste too).
- Then add the sooji with curry leaves and coriander leaves to it and fry in a low flame taking care to not to change the colour of rava.
- After two min,transfer to a bowl,cool down and add the curd,enough water,lemon juice,salt mix well.(the consistency should be like our idly batter consistency,light and loose not too thick)
- Heat the idly cooker with water and let it be just ready for steaming and grease the idly plates with ghee/oil.
- At this time add the ENO salt to the batter and mix well( the eno salt should be active enough,so that when you add and mix the batter,small bubbles will be coming,which makes the batter frothy)
- Immediately,pour into the idly moulds. Place in the already boiling steamer.
- Steam for 5-7 minutes.(to check if its done,insert a knife or spoon back and it should come clean)
- Wait for a minute before un moulding. Take a spoon, Dip in water each time to un mould. Your spongy, moist, soft rava idlies are ready now! Garnish if desired and Serve with coconut chutney or your choice of chutney.
To get the perfect Rava idli:
- If you want to decorate the rava idli,you can first add little,little carrot,coconut gratings (You can keep a fried cashew nut also) in the mould and pour the batter over it.
- Eno salt is very very important ingredient,so make sure you don’t omit it,and should be a active one i.e; if you add it to the battter,you should be getting bubbles.
- Add water and curd in equal proportion and consistency of the batter should be loose,not too thick.(or else the idlies will come out dry)
- You can add green peas along while frying ginger green chillies.
- My idli plate is slightly small, so you may get 8 idli if using big idli plate
These Idlies stay soft till you eat…i.e; for long time,so you can make it for your guests and keep,no worries…it will be soft as when you take out from the idly mould!!
