Rozlin loves to cook delicious Indian meals for her family. She enjoys sharing some of her favorite recipes with her online readers.
Idli, or steamed cakes, are a popular South Indian breakfast dish. Rava idli is a variation of this dish that is made with rava (semolina), curd, some spices, veggies, and a leavening agent. Making this dish is quick and easy because it is an instant recipe, requiring neither grinding nor fermentation.
Serve rava idli for breakfast with chutney on the side. Kids love this dish, too.
|Prep time||Cook time||Ready in||Yields|
1 hour 10 min
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For the idli:
- 1 cup rava (semolina, sooji), roasted
- 1 cup curd (dahi)
- Salt, to taste
- Water, as needed
- 1/2 cup carrot, grated
- 1 teaspoon baking soda
For the tempering:
- 1 tablespoon oil
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon urad daal (black gram)
- 2 green chillies, chopped
- 2 tablespoons cashew nuts, broken
- 1 tablespoon curry leaves
- In a mixing bowl, add the roasted rava, salt and curd. Mix well and let it rest for a minimum of 30 minutes.
- For the tempering, heat oil in a pan. Add mustard seeds and allow them to splutter. Add urad daal and green chillies, cashew nuts and curry leaves. Sauté for 1 minute.
- Add the tempering to the batter. Beat and mix well. Adjust the batter's consistency by adding water, if needed.
- For soft idlis, add the baking soda to the batter just before steaming.
- Grease the idli mold with oil, and pour the idli batter to fill 3/4 of each mold indentation.
- Steam the idlis for 7-8 minutes. To ensure the idlis are cooked completely, prick one with a toothpick. If it comes clean it's done.
- Allow the idlis to cool down and then remove them from the molds.
- Serve with freshly prepared peanut chutney or coconut chutney.
Idli Batter and Tempering
Steaming the Idlis
Suggestions and Variations
- This is a great dish to add vegetables to if you're looking for ways to slip more vegetables into your kids' diet. You can add veggies in mashed or grated form.
- These idlis are easy to chew for babies. (Omit the cashew nuts, however.)
- Try adding a pinch of turmeric.
- Avoid using baking soda if serving to kids. Use baking powder instead.
- Roast the rava on medium flame; otherwise, the idli will be sticky and hard.
- You can prepare the batter ahead of time and store it in the fridge until you are ready to steam the cakes.
- Remember, for soft idlis, add the baking soda or baking powder just before steaming.
- Steam over medium heat to get the softest idlis.
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