Rava Idli or Instant idli with sooji is a popular South Indian dish made from semolina (also known as rava or suji). It is also known as Semolina Idli or Sooji Idli. Further, it is one of the quick breakfast recipe. It’s a variation of traditional idli, offering a quicker alternative as it doesn’t require fermentation and grinding. Sooji idli is light, fluffy, and delicious, and it’s often served with coconut chutney and sambar. It is vey important to add fresh thick curd.

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Traditional Idli and Rava Idli (Instant Rava Idli) :

Traditional Idlis is made by soaking idlis rice and lentils. And then grind into a smooth paste. The batter is fermented and steamed. Further, rava idli is made with semolina, thick curd and some spices. And then soaked for 15 to 20 minutes and along with spices. Later stem cook for 10 to 12 minutes.

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Recipe for Rava Idli

Recipe by AshaCourse: BreakfastCuisine: IndianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

Rava 1 cup
Curd 1/2 cup
Water 1/4 cup
Cashew nuts 10 nos.
Ghee 1/2 tsp.
Oil 1 tbsp.
Mustard seeds 1/2 tsp.
Cumin seeds 1/2 tsp.
Urad dal 1 tsp.
Chana dal 1 tbsp.
Green chilies 2 nos.
Curry leaves few
Carrot grated 1 tbsp.
Eno pinch
Fresh coriander leaves
Salt to taste

Directions

Firstly, heat a pan and add in oil/ghee, cashew nuts and fry till the cashews turns slightly golden color. And then set aside.
Then in the same pan add in oil, mustard seeds, cumin seeds, urad dal, chana dal, green chilies and curry leaves. Saute till the urad and chana dal turns slight changes its color.
Later add in roasted sooji/rava.Later add in roasted sooji/rava.
Sauté for 3 minutes under low flame.
Transfer to a mixing bowl and add in freshly chopped coriander leaves and thick fresh curd.
Add water gradually to make a smooth batter. The consistency should be similar to regular idli batter.
Let it rest for 10-15 minutes. Meanwhile, grease the idli plates with oil or ghee.
Then add in eno or baking soda and give a mix.
Greased idli molds, sprinkle grated carrot and fried cashew nuts and pour the batter into the greased idli molds.
Steam the idlis in a steamer for about 10-12 minutes.
Cook till the fork or toothpick inserted into the idlis comes out clean. Once done, remove the idli plates from the steamer and let them cool down for a couple of minutes.
Carefully remove the idlis from the molds using a spoon or knife. Finally, rava idli is ready to serve.