Rava idli is a variation of the popular South Indian breakfast item, idli, made with rava(semolina). Rava idli is served hot and is to be eaten along with Coconut chutney. A dash of ghee poured on the top of Rava Idli adds to the overall taste.
Serves – 10 idlis
Ingredients for Rava Idli Recipe
- Sooji/rava/semolina – 2 cups
- Mustard seeds – 1 tsp
- Urud dal – 1 tbsp
- Cashews – 2 tsp(broken)
- Soda bicarb – 3 pinches
- Curd – 2 cups
- Water – ½ cup
- Salt – to taste
- Asafoetida – a pinch
- Oil – 1 tbsp
- Coriander leaves – 2 tsp (chopped)
- Ghee – 2 tsp
Procedure for preparing Rava Idli Recipe
Heat oil in a pan and add mustard seeds. Let the mustard seeds splutter and then add asafoetida and urud dal and let it turn golden brown. Now add the cashews and saute again till the cashews turn golden brown. To this add the rava/semolina/sooji and and again saute till it turns golden brown.
Now remove from heat and transfer it to a bowl and let it cool there. Once it’s cool add 1 cup curd and mix well and let it sit there for 10 minutes. Now again add the remaining 1 cup of curd, salt, soda bicarb, coriander leaves and water to meet the required consistency(the consistency should be neither too thick nor too thin).
Now add 1 big spoonful of this batter in each section of the idli mold and steam it.
Before serving pour the ghee/clarified butter on top of the idlis to give it a nice flavour and aroma.
Serve hot with Coconut chutney, onion coconut chutney, Onion tomato chutney or sambar.