Instant Rava Idli Recipe: Soft, Fluffy Semolina Idlis in Minutes
40 minutes
1020 reads
About Instant Rava Idli Recipe: Soft, Fluffy Semolina Idlis in Minutes
My love affair with Rava Idli began at Adiga's in Bangalore – a taste I've been chasing ever since! This recipe unlocks the secret to those incredibly soft, fluffy idlis, ready in minutes thanks to the magic of Eno. Perfect for busy mornings or a quick weeknight meal.Made with semolina (rava), yogurt, and aromatic spices, these delightful idlis are a breeze to prepare. They're also fantastic for lunchboxes – a healthy and delicious option for kids and adults alike. Serve with your favorite chutney or sambar for a complete South Indian breakfast or dinner experience.This recipe brings a taste of authentic Bangalore home, offering a simple yet satisfying dish that's sure to become a family favorite. Get ready to impress!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Idli Batter
- 2 cup Semolina rava, sooji
- 1 cup Yogurt curd
- 1 Chili finely chopped, green
- 1/2 cup Coriander finely chopped
- 1 inch Ginger finely grated
- 1/4 tsp Asafoetida hing
- 1.5 tsp Salt adjust to taste
- 1/4 tsp Turmeric haldi, optional
- 2 tsp Eno Fruit Salt
- 1 cup Water may need slightly more or less depending on batter consistency
For the Tempering
- 2 tbsp Clarified Butter
- 1/4 tsp Mustard Seeds rai
- 1/4 tsp Gram black, split, urad dal
- 1/2 tbsp Chickpea split
- 10 Cashews roughly chopped
- 1 sprig Curry Leaves
Instructions
Prepare the Semolina
- Dry roast the semolina in a pan over medium heat until lightly golden brown. Allow to cool completely.
Make the Tempering
- Heat the ghee in a small pan. Add the mustard seeds and let them splutter. Add the urad dal and chana dal and sauté until lightly golden. Stir in the curry leaves and cashews; sauté until fragrant and cashews are lightly browned.
Combine Ingredients
- Pour the tempering over the cooled semolina. Add the chopped green chili, grated ginger, and chopped coriander. Mix well.
Prepare the Batter
- Incorporate the yogurt, salt, asafoetida, and turmeric powder (if using) into the semolina mixture. Mix thoroughly until well combined.
Add Eno and Water
- Add the Eno fruit salt and then gradually add the water, stirring continuously. The batter should be of a dosa-like consistency. Let the batter rest for 5 minutes to allow the Eno to activate.
Steam the Idlis
- Grease your idli moulds lightly. Pour the batter into the moulds, filling them about ¾ full. Steam for 5-7 minutes, or until the idlis are cooked through and firm to the touch.
Serve
- Carefully remove the idlis from the moulds. Serve hot with your favorite chutney and sambar.
Recipe Notes
Expert Tips for Perfect Rava Idlis
- For extra fluffy idlis, whisk the batter vigorously after adding the Eno to incorporate air.
- Don't overfill the idli moulds; leave some space for the batter to rise.
- If the batter seems too thick, add a little more water, a tablespoon at a time, until you reach the desired consistency.
- Experiment with different chutneys and sambars to find your perfect pairing. Coconut chutney and tomato chutney are also delicious options!
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Recipe Nutrition
Calories: 837kcalCarbohydrates: 81gProtein: 28gFat: 48gSaturated Fat: 1gPolyunsaturated Fat: 14.1gMonounsaturated Fat: 28.2gSodium: 684mgFiber: 6gSugar: 8g
Madraasi Deepa
Articles: 146
4 Comments
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Such a great recipe! Can’t wait to try it.
This looks fantastic! Appreciate the share.
Looks so wonderful! Thanks for posting.
Yum! This recipe is a must-try.