Instant idlis prepared with rava or sooji are known as sooji rava idlis (semolina). This idli doesn’t require fermentation, and the use of Eno gives the batter rise (fruit salt). Eno and yogurt work together to leaven the batter.
It may be made without the trouble of grinding and fermenting the batter, making it the perfect recipe for a morning breakfast. Since it is savory and spiced, you can eat it on its own, but chutney or sambar goes wonderfully with it.
Here, I’m giving my amazing, soft, fluffy, light, and tested recipe for instant rava idlis. For a delicious breakfast, served with decent coconut chutney, and tomato chutney.
Ingredient for Rava Idli
- 250 gm Rava (suji / semolina)
- 1 tablespoon Ghee
- 2 tablespoon oil
- 1 pinch Asafoetida (hing)
- 1 teaspoon gram dal (Chana Dal)
- 1 teaspoon huskless black split lentils (urad Dal)
- 2 Dry Red Chilli
- 2 tablespoons finely chopped Coriander Leaves
- Pieces of broken-up cashew nuts
- 150 gm cup Thick Yogurt (curd)
- 2 Carrot (grated)
- 2 sprigs of Curry Leaves
- 3 Green Chillies, (chopped)
- 1 inch Ginger (grated)
- 1 teaspoon Eno without flavor
- Salt according to the test
Instruction for Rava Idli
- In a heavy-bottomed pan or Kadai, heat 1 tablespoon oil and 1 tablespoon ghee. As soon as the mustard seeds begin to pop, add the cumin seeds, asafoetida, chana dal, and urad dal. Dal should be sautéed until light brown. Sauté for 35 to 45 seconds after adding the curry leaves, cashew nuts, and dry red chili.
- Mix well after adding the rava (semolina). While continuously tossing, roast it over a medium temperature until it gets light brown. Check to make sure it doesn’t burn. Transfer it to a plate after extinguishing the flame. Give it seven to eight minutes to cool.
- In a large bowl, combine curd, chopped green chilies, grated ginger, and salt.
- Mix thoroughly after adding water and toasted rava. Check to see if there are any lumps.
- Mix well before adding the grated carrot and the chopped coriander leaves. Set the batter aside to settle for 20 minutes.
- Place a steamer over a medium flame and add two cups of water. Idli plates should be greased with oil. Stir for a minute after adding Eno fruit salt to the batter. You will see bubbles on a batter’s surface after adding Eno.
- Put cashews in the center of the idli plate and coat it with oil.
- Place oiled molds with batter inside, and steam for 10 to 20 minutes. Never steam food over an extremely hot or low flame.
- Turn off the flame after 20 minutes, then take the molds out of the steamer. Remove the prepared idli from it once it has cooled a little.
- Serve the instant rava idli with coconut chutney and sambhar.
The coconut chutney that is provided with rava idli is delicious. I served cilantro coconut chutney beside rava idli. Potato sagu and rava idli make a delicious pairing. Karnataka cuisine’s potato curry, known as potato sagu, is mildly spicy.
Serve it with sambhar and coconut chutney. Although it is ideal for breakfast, you can also serve it for lunch or dinner.
To make it spongy, steam it over a medium flame. Eno fruit salt should be added to the batter after one minute of vigorous stirring; otherwise, the idli won’t be soft and spongy.
For variety, you can include cabbage and onion.
Also read: Fish fry recipe (step by step)