South Indian Instant Rava (Semolina) Idli Without Curd

Instant Rava Idli (No Curd)

Rava idli is a simple and healthy South Indian dish that uses rava (semolina or cream of wheat). Traditionally served as a breakfast dish, it can be served for dinner, as well. Because no grinding or fermentation is required, this healthy and tasty dish can be prepared quickly.

This idli contains several spices, so it can be served without any side dishes. Alternatively, it could be served with a simple chutney or sambar.

Cook Time

Ingredients

• 1-2 tablespoons oil or ghee
• 1/2 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 tablespoon urad dal
• 1/2 tablespoon chana dal or split bengal gram
• 1-2 sprigs curry leaves
• 1-2 green chilies, chopped
• 1 inch piece ginger, chopped
• 1/2 teaspoon hing (asafoetida)
• 1 tablespoon cashews, broken
• 1 cup bombay rava or medium rava
• 1 cup thin aval or flattened rice
• 1-2 cups water, or as needed
• salt, to taste
• 1/2 cup carrots, grated
• 1-2 tablespoons coriander leaves, chopped
• 1/2 teaspoon baking soda, cooking soda, or eno

Instructions

1. In a pan, heat the oil. Splutter the mustard seeds and cumin seeds. Add the urad dal and chana dal; fry till the lentils turn brown and aromatic.
2. Add the curry leaves, green chilies, ginger, and thing. Fry for a few seconds. Add the broken cashews and fry till brown.
3. Add the Bombay rava and roast over low flame till aromatic, and you see a slight color change (light brown).
4. Switch off the flame and transfer the mixture to a vessel or bowl. Set aside to cool down.
5. In another bowl, add the thin aval (flattened rice). Wash with water and drain off.
6. Transfer the washed aval to a mixer jar, add 1/2 cup of water and grind to a fine paste.
7. Add the aval paste to the fried rava mixture. Mix and combine well.
8. Add 1/2 cup of water (or as required) and mix well. The consistency of the batter should be like idli batter, not too thin nor too thick, but pouring consistency. Add salt to taste.
9. Add the grated carrot and chopped coriander leaves to the batter. Mix well and add water if required.
10. Add the cooking soda (or eno). Mix and close the lid. Rest the batter for 5 minutes.
11. Grease the idli stand with oil and pour in the batter. Close the lid and steam for 20 minutes over a high flame.
12. After 20 minutes, insert a fork or spoon into the idli to check if it is done. If the fork or spoon comes out clean (without the batter sticking in it), it is done. Switch off the flame.
13. Instant rava idli is ready to serve. Serve hot with chutney or sambar, and enjoy.

Step-by-Step Photos

Cooking Notes

• After steaming, do not remove the idli from the steamer immediately. Allow it to set for 10 minutes; then serve.
• Do not use fine rava for this dish. It will turn chewy.
• You can replace oil with ghee to roast rava. It will give a nice flavor to the idli.
• Always roast rava over a low flame to avoid burning.
• If you are using roasted rava, you do not need to roast it again.