Rava Idli Receipe

Are you in the mood for a unique and delicious South Indian breakfast dish that's both fluffy and savory? Look no further than Rava Idli, a variant of the traditional idli that swaps out rice for semolina (rava). This delightful dish from Karnataka, India, requires minimal fermentation time and can be prepared even in colder climates without any hassle. Here's how to make Rava Idli at home.

Ingredients

• 1 cup semolina (rava or sooji)
• ½ cup yogurt (curd)
• 1 cup water (or as needed for consistency)
• 1 tsp Eno fruit salt or baking soda
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 10-12 curry leaves
• 1 tbsp chopped coriander leaves
• 2 green chilies, finely chopped
• 2 tbsp cashew nuts (optional)
• 1 tbsp grated ginger
• 2 tbsp oil or ghee
• Salt to taste

Step-by-Step Guide to Make Rava Idli

Preparation of Semolina

1. Heat 1 tbsp oil or ghee in a pan. Add rava and roast it until it turns light golden. This should take about 2-3 minutes. Roasting the semolina enhances its flavor.
2. Once done, transfer the roasted rava to a mixing bowl and let it cool down to room temperature.

Preparing the Batter

1. To the cooled rava, add yogurt and mix well to form a thick batter. Gradually add water to adjust the consistency; the batter should be like that of idli batter, not too thick or too thin.
2. Let the mixture rest for about 20 minutes to allow the semolina to absorb the yogurt.

Tempering

1. In a small pan, heat 1 tbsp of oil or ghee. Add mustard seeds, cumin seeds, and curry leaves. Once the seeds splutter, add the green chilies and ginger. Sauté for a minute.
2. Pour this tempering over the batter and mix well. Add chopped coriander leaves and salt.

Making Idlis

1. Grease your idli moulds with a bit of oil. Place cashew nuts (if using) on the base of each mould.
2. Just before steaming, add the Eno fruit salt or baking soda to the batter and give it a quick but gentle stir to ensure that the batter rises evenly.
3. Pour the batter immediately into the idli moulds. Fill them up to ¾ of their capacity.
4. Steam the idlis in a preheated steamer for about 15-20 minutes or until they are well-cooked.

🧂 Note: If you're using baking soda instead of Eno, ensure it's fresh to get the best rise.

Serving

• Allow the idlis to cool slightly before removing them from the moulds.
• Serve the Rava Idlis hot with coconut chutney, sambar, or any other South Indian condiments like tomato or peanut chutney.

Now that you have a plate of steaming, fluffy Rava Idlis, you're ready to enjoy a bite of Southern comfort. This recipe is not just easy but also versatile; you can add vegetables like carrots, peas, or even grated paneer to the batter for an extra nutritional boost. Rava Idli is a testament to the ingenious use of pantry staples to create something delightful, reducing the wait time for fermentation, and adding a unique texture to your breakfast or snack.

Can I make Rava Idli without Eno or baking soda?

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While Eno fruit salt or baking soda helps the idlis rise, you can skip them. However, the idlis might be slightly denser. Another natural alternative is to use a pinch of citric acid and baking soda mixed right before steaming for a similar effect.

How can I check if the idlis are done?

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Insert a toothpick or knife into the center of an idli. If it comes out clean or with minimal crumbs, your idlis are cooked. You can also touch the surface; if it springs back, they're ready.

Can I store Rava Idli batter for later use?

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Yes, you can prepare the batter ahead of time, but add Eno or baking soda only right before steaming. Store the batter in the refrigerator for up to 24 hours.

This recipe for Rava Idli opens up the culinary possibilities with just a handful of ingredients and minimal effort. Whether for a special weekend breakfast or a quick weekday dinner, Rava Idlis are sure to impress with their light, spongy texture and delectable flavors. Enjoy this delightful journey into the heart of South Indian cuisine!