Rava Idli Recipe – Breakfast & Dinner
Rava Idli is a quick recipe for breakfast. It doesn’t require any grinding and fermenting. You just need rava or semolina and other basic ingredients. It could be prepared in minutes. We do get instant mixed rava idli packs on the market, however home-made is always best. This Idli could be served with either coconut chutney or sambar.
The Nutrition breakdown for 1 Rava Idli,
- Carbohydrates – *14g
- Protein – *2g
- Fat – *2g
It holds approximately 70 Calories. ‘*‘ represents it’s an approximate value.
- Rava or semolina – 1 cup
- Mustard seeds, urad dal and chana dal – 1 tbsp.
- Green chili – 2 medium sized (finely chopped)
- Curry leaves – few (finely chopped)
- Cashew nuts – 6 to 7 (finely chopped)
- Salt – required level
- Oil – 2 tbsps
- Water – 1 cups
- Curd / plain yogurt – 1/2 cup
- Ghee – 1 tbsp.
Get all the ingredients ready. Heat the pan, add ghee in that pan, once it is heated, add rava into it. roast it for few mins until the rava turns into brown color little bit. Don not roast it too much. Keep the rava aside.
Now add oil into the pan and all the ingredients (mustard seeds, urad dal, chana dal, curry leaves, green chilies, cashew nuts). saute it for few mins. Mix everything with rava and keep it aside until it gets cool down.
Once it gets cold, add curd or yogurt into that mix well. Add 1 cup of water and get the consistency to idli batter.
Keep it aside for 15 to 20 minutes and check the batter, if it thick, add little more water else pour it directly into the idli mould.
Steam the idli moulds in pressure cooker or electric cooker for 10 mins. Once it is done. Remove the idlis from moulds. If you feel idlis are getting stuck too much to the moulds.
One tip is to either grease the mould with oil or ghee before adding the batter or before removing cooked idlis from the mold just wash the back side of the mould in cold water and set aside to get cool down for 2 mins and then remove the idli, Now it won’t stick at all.
Now hot and spongy idlis are ready to be served. It tastes better with coconut chutney and sambar.
Happy Cooking 🙂