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 Instant Rava Idli Recipe

2 Mins read
Rava Idli

Today iam making Instant Rava Idli Recipe. it’s a perfect breakfast recipe. whenever making idli, you need Soke the rice & lentils for 5 to 6 hours & then grind the batter & ferment it. Although the idli turns out amazing, it can also take time. If someday you feel like you have IDLI but don’t have the batter at hand, it takes just 10-15 minutes to make the batter for this IDLI. rest it for 20-30 minutes & the idil will be ready & the resultant idlis are soft, fluffy, and spongy & taste too & I am sharing a quick coconut chutney recipe, where I add some mint leaves. it was a very delicious chutney when I tried this Rava idli in Bengaluru, although it was served with coconut chutney. it has the same green chili and some mint leaves & this combination is very delicious. otherwise, you can enjoy it with regular chutney, tomato onion chutney, or sambhar.

HOW TO MAKE Instant Rava Idli Recipe

• Set a pan over a high flame & once it gets hot add in the oil.

 • Further add mustard seeds, chana dal, and urad dal, stir & cook them over low flame until they get slightly light golden brown.

 • Then add ginger, green chilli, cashew, curry leaves & asafoetida, stir well & then add the semolina & cook it over medium-low flame for 2-3 minutes.

.Further, transfer the mixture into a bowl & cool it down completely.

 • Once cooled, whisk the curd and add it to the semolina mixture, along with fresh coriander and salt, whisking well.

 • Add water to adjust the consistency of the batter, keep the batter semi-thin as the semolina absorbs a lot of water, cover & let the batter rest for 20-25 minutes.

 • While the batter is resting, you can make the chutney by adding coconut, roasted chana dal, and all the ingredients to a mixer grinder jar, grinding it into a fine chutney, and transferring it to a bowl.

• To make the tempering set a pan over high heat, add oil once the pan gets hot & let the oil heat as well.

 • Further add chana dal and urad dal, stir well, and cook them briefly. Then add mustard seeds, curry leaves, and red chilies, stir once, and immediately pour the tadka over the chutney and mix well.

• Your coconut chutney is ready.

• After the batter has reste check for its consistency and add water accordingly. It should just be like a normal idli batter.

• Further add the baking soda & a splash of water & mix well, your rava idli batter is ready.

• Grease the idli trays, place the fried halved cashews into the mould then pour the batter into the moulds, and fill 3/4th of the mould.

 • Place the trays in the steamer, make sure that the steamer is ready before you place the trays, and steam the idlis for 10 mins.

 • Once steamed you can check by inserting a toothpick, the toothpick should come out clean.

• Remove the trays from the steamer and let them cool slightly for 2-3 minutes, then de-mould the idlis.

Rava Idli

Recipe by foodifireCourse: Blog
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • IDLI
  • OIL | 1 TBSP

  • MUSTARD SEEDS | 1 TSP

  • CHANA DAL | 1 TSP

  •  URAD DAL | 1 TSP

  • GINGER | 1 TSP (CHOPPED)

  • GREEN CHILLI | 2 NOS. (CHOPPED)

  •  CASHEW | 2 TBSP (ROUGHLY CHOPPED)

  • CURRY LEAVES | 10-12 NOS. (CHOPPED)

  • ASAFOETIDA | 1/4 TSP

  • JADA RAVA | 1 CUP

  • CURD | 1 CUP FRESH

  • CORIANDER | A SMALL HANDFUL (CHOPPED)

  • SALT | TO TASTE

  • WATER | 1/3 CUP

  • WATER | AS REQUIRED (TO ADJUST CONSISTENCY)

  • BAKING SODA | 1/2 TSP

  • Coconut Chutney
  • COCONUT | 1/2 CUP (PACKED)

  • ROASTED CHANA DAL | 1/2 CUP

  • FRESH CORIANDER | A SMALL HANDFUL

  • MINT | 12-15 LEAVES

  •  TAMARIND | A MARBLE-SIZED BALL

  • GREEN CHILLI | 2 NOS.

  • BLACK PEPPER POWDER | A PINCH

  • CUMIN SEEDS | 1/4 TSP

  • SALT | TO TASTE

  • WATER | AS REQUIRED Tempering

  •  OIL | 1 TBSP

  • CHANA DAL | 1/4 TSP

Directions

  • Set a pan over a high flame & once it gets hot add in the oil.
  • Further add mustard seeds, chana dal, and urad dal, stir & cook them over low flame until they get slightly light golden brown.
  • Then add ginger, green chilii, cashew, curry leaves & asafoetida, stir well & then add the semolina & cook it over medium-low flame for 2-3 minutes.
  • Further, transfer the mixture into a bowl & cool it down completely.
  • Once cooled, whisk the curd & add it to the semolina mixture, along with fresh coriander, and salt & whisk well.
  • Add water to adjust the consistency of the batter, keep the batter semi-thin as the semolina absorbs a lot of water, cover & let the batter rest for 20-25 minutes.
     
  • While the batter is resting you can make the chutney by adding coconut, roasted chana dal & all the ingredients into a mixer grinder jar, grind it into a fine chutney & transfer it into a bowl.
  • To make the tempering set a pan over high heat, add oil once the pan gets hot & let the oil heat as well.
     
  • Further add chana dal & urad dal, stir well & cook them briefly then add mustard seeds, curry leaves & red chillies, stir once & immediately pour the tadka over the chutney & mix well.
  • Your coconut chutney is ready. • After the batter has rested, check for its consistency & add water accordingly, it should just be like a normal idli batter.
  • Further add the baking soda & a splash of water & mix well, your rava idli batter is ready.
  • Grease the idli trays, place the fried halved cashews into the mould then pour the batter into the moulds, and fill 3/4th of the mould.
  • Place the trays in the steamer, make sure that the steamer is ready before you place the trays, and steam the idlis for 10 mins
  •   Once steamed you can check by inserting a toothpick, the toothpick should come out clean.
  • Take the trays out from the steamer & let them cool down slightly for 2-3 minutes then de-mould the idlis
  • Your delicious, soft & spongy rava idlis are ready, serve them with coconut chutney.

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