Rava Idli Recipe Card
Rava Idli are a quick, soft and fluffy idli variant that is made with rava or sooji or semolina, curd, spices and herbs. To leaven the batter, fruit salt (eno) or baking soda is used. Also referred to as Suji ki Idli, the recipe does not require any grinding or blending of the ingredients and fermentation.
Equipments
1 Idli Stand
1 Pressure Cooker
Ingredients
For Frying & Roasting
- 2 tablespoon Ghee
- ½ teaspoon Mustard Seeds
- 1 teaspoon Chana Dal (husked & split punjab gram or split &husked chickpeas)
- 10 Curry leaves (chopped)
- 1 pinch Asafoetida (optional)
Foe Batter
- 2 tablespoons Coriander leaves (chopped)
- ½ teaspoon Salt/add as required
- 2 cup Rava-350grams (sooji, semolina, cream of wheat)
- 1 cup Curd (yogurt)
- ½-¾ cup Water/add as required
- 1 teaspoon Fruit salt/Baking soda
Instructions
- To the pan, add ½ teaspoon mustard seeds. Let the mustard seeds begin to splutter.2. Add 1 teaspoon husked and split Bengal gram (chana dal).3. Stirring often, fry chana dal till golden and crunchy.4. Now, add 10 to 12 chopped curry leaves, 1 pinch asafoetida (hing), 1 finely chopped green chili (about ½ to 1 teaspoon chopped). 5. Mix well and fry for about 10 seconds. Keep the heat to a low.6. Now, add 2 cup rava or suji.7. Mix the rava very well with the ghee and other ingredients.8. Next, add 1 cup curd (yogurt) and ½ to ¾ cup water. Depending on the quality of rava and the thickness of curd, you can adjust the water.Tip 1: If the curd is liquid and has whey in it, then add ½ cup water. / Tip 2: If the curd is very thick, then add ¾ cup water. Basically, you need to get a medium consistency batter. 9. Roast rava till it become aromatic. 10. Roasting rava takes about 5 to 7 minutes depending on the thickness and heaviness of the pan and the heat intensity. 11. Once the rava is well roasted, keep the pan aside. Let the rava become cool. 12. Mix very well and let the batter rest, covered for 20 minutes. The idli batter is neither thick nor thin in consistency.13.Brush oil or ghee on the idli moulds.14. Take 2 to 2.5 cups water in a pot.15. Keep a small length trivet stand or rack in the pot. Heat the water till it comes to a Boil. 16.After 20 minutes, this is the consistency of the batter. In case the batter looks thick, add 1 to 2 tablespoons water to get a medium consistency.Your Idlis are Ready.
Video
Notes
- Kindly use the finer variety of rava and not the coarser or bigger ones. You can use bombay rava or chiroti rava.
- The rava has to be roasted well in ghee so that they do not become sticky after steaming.
- Fruit acid and baking soda are the leaving agents used in the recipe. You can add either of them. Do make sure they are fresh and within their shelf period. If they are not fresh or active, they won’t leaven the batter resulting in hard rava idli.
- No idli pan, no problem: Use a cake pan or bowl for the batter and steam. Once steamed well, then slice in wedges or cubes.
Nutrition Facts
Rava Idli Recipe Card
Amount per Serving
Calories
161
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.3
g
Sodium
16
mg
1
%
Potassium
149
mg
4
%
Carbohydrates
9
g
3
%
Sugar
3
g
3
%
Fiber
2
g
8
%
Protein
2
g
4
%
Vitamin A
382
IU
8
%
Vitamin B1
0.05
mg
3
%
Vitamin B2
0.04
mg
2
%
Vitamin B3
0.4
mg
2
%
Vitamin B6
0.04
mg
2
%
Vitamin C
3
mg
4
%
Vitamin E
0.1
mg
1
%
Vitamin K
2
µg
2
%
Calcium
55
mg
6
%
Vitamin B9 (Folate)
22
µg
6
%
Iron
2
mg
11
%
Magnesium
26
mg
7
%
Phosphorus
31
mg
3
%
Zinc
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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