Craving a quick, healthy, and delicious South Indian breakfast? Look no further than Rava Idli, a delightful twist on the classic idli made with semolina. These fluffy, spongy delights are surprisingly easy to prepare, even for beginner cooks, and offer a satisfying and light meal perfect for any time of day. Unlike traditional rice idli, rava idli requires no overnight soaking, making it ideal for busy mornings. The subtly sweet and savory flavor pairs wonderfully with a vibrant, tangy chutney, complementing the light texture beautifully.
This recipe provides a foolproof method for achieving perfectly soft and spongy rava idli every time, eliminating the common pitfalls of dense or gummy results. We'll guide you through each step, from preparing the batter to steaming the idlis to perfection, ensuring a breakfast that is as enjoyable to make as it is to eat. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions!
Tools Needed
- pan
- bowl
- idli mould (optional)
- mesh vessel (optional)
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Chutney
- Heat oil in a pan. Add chopped onions and fry until golden brown . Add chana dal, urad dal, chilli, ginger, garlic, and fry well . Add sliced tomatoes and fry until soft . Turn off the heat and let it cool .
Step 2. Make the Idli Batter
- In a bowl, combine semolina, salt, sugar, curd, and water. Mix well to create a lump-free batter . Cover and let it rest for 10 minutes .
- After resting, add baking powder and baking soda (or Eno) to the batter and mix well .
Step 3. Steam and Serve the Idlis
- Grease your idli mould or mesh vessel with oil . Pour the batter into the prepared mould or vessel, ensuring the batter is slightly thick .
- Steam the idlis for 8-10 minutes . Check for doneness by inserting a toothpick .
- Once cooked, carefully remove the idlis from the mould or vessel . Serve hot with the prepared chutney.
Step 4. Finalize the Chutney
- Grind the chutney to your desired consistency, adding water if needed . Season with mustard seeds, asafoetida, and curry leaves .
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Letting the batter rest helps the semolina absorb water, resulting in soft and spongy idlis .
- If you don't have an idli mould, a mesh vessel works perfectly .
- For best results when using a vessel, maintain a slightly thicker batter consistency .
Nutrition
- N/A
FAQs
1. Why are my rava idlis hard and dense?
This usually happens due to over-mixing the batter or using too much water. Ensure you mix just until combined and use the specified amount of water in the recipe. Also, steaming time is crucial; don't over-steam.
2. Can I make the batter ahead of time?
Yes! The batter can be prepared a few hours in advance. Cover it and let it rest at room temperature. This allows the semolina to absorb the liquid, resulting in softer idlis.
3. What kind of chutney goes best with rava idli?
Rava idli pairs well with many chutneys! Coconut chutney, tomato chutney, and sambar are all popular choices. Experiment and find your favorite!
Enjoy your perfectly fluffy and delicious rava idlis! This recipe offers a quick and healthy breakfast option that's perfect for busy mornings or a delightful weekend treat. Now go forth and impress your family and friends with this simple yet satisfying South Indian breakfast classic.