Looking for a quick, healthy, and delicious breakfast that's also incredibly versatile? Look no further than Spongy Rava Tomato Idli! This recipe takes the classic South Indian idli and gives it a vibrant twist with the addition of juicy tomatoes, creating a light and flavorful start to your day. Forget lengthy soaking and fermentation times; this recipe uses semolina (rava) for a speedy preparation, perfect for busy mornings or unexpected guests. The addition of tomatoes adds a surprising depth of flavor that complements the fluffy texture of the idlis beautifully.
This simple recipe requires minimal ingredients and is easily adaptable to your spice preferences. Whether you prefer a subtle tang or a bolder, spicier kick, you can customize the recipe to your liking. Ready to create these delightful, spongy idlis? Let's dive into the step-by-step instructions and transform your breakfast routine!
Tools Needed
- Measuring cup
- Mixer
- Mixing bowl
- Idli stand & mould
- Pan
- Knife
Ingredients
- Semolina (Fine): 1 1/2 cups
- Salt: 1/2 teaspoon
- Sugar Powder: 1 tablespoon
- Curd (Yogurt): 1/2 - 3/4 cup
- Water: same quantity as curd
- Tomato: 1, finely chopped
- Green Coriander: null
- Green Chillies: null
- Curry Leaves: null
- Lemon Peel: 1
- Mustard Seeds: 1/2 teaspoon
- Asafoetida (Hing): a pinch
- White Sesame Seeds: 1 tablespoon
- Oil: 1 tablespoon
- Eno (Fruit Salt): 1 1/2 teaspoons
- Kashmiri Red Chilli (for garnish): null
- Green Coriander (for garnish): null
Step-by-Step Instructions
Step 1. Prepare the Batter
- Mix semolina in a mixer for a finer texture. Keep aside.
- In a mixing bowl, add salt, sugar powder, curd, and water (equal to the amount of curd). Beat well.
- Add the semolina to the curd mixture and mix well with your hands for about 1 minute.
- Cover the batter and let it rest for 5-10 minutes to allow the semolina to swell.
- Add water to the batter if it's too thick after the resting period. The semolina will have absorbed some water.
- Add finely chopped tomatoes, green coriander, green chilies, and curry leaves to the batter.
- Heat oil, add mustard seeds, asafoetida, white sesame seeds, and curry leaves. Add this to the batter and mix well.
Step 2. Add Leavening Agent and Tempering
- Add 1 1/2 teaspoons of Eno to the batter. Immediately add a little water to activate the Eno and mix well in one direction only.
Step 3. Steam and Serve
- Add water to the pan for steaming. Add a lemon peel.
- Grease the idli mould with oil.
- Pour the batter into the idli moulds. Garnish with Kashmiri red chilli and green coriander.
- Steam the idlis on high flame for 15-17 minutes.
- Once cooked, let the idlis cool slightly before demoulding.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Use fine semolina for a smoother batter.
- Don't over-mix the batter after adding Eno. Pour it into the moulds immediately.
- Steaming on high flame ensures fluffy idlis.
Nutrition
- N/A
FAQs
1. Can I make this recipe without tomatoes?
Yes! Simply omit the tomatoes and add a little extra water if the batter seems too thick. You'll have delicious plain rava idlis.
2. My idlis are dense, not spongy. What went wrong?
This often happens if the batter is too thick or not properly whisked. Ensure a smooth, slightly runny batter and don't overmix. Also, ensure your steaming process is correct, steaming for too short a time can also result in dense idlis.
Enjoy your delicious and healthy Spongy Rava Tomato Idlis! This recipe is a perfect example of how quick and easy a nutritious breakfast can be. Experiment with different spices and toppings to find your perfect combination.