Rava Idli | Instant Rava Idli | Sooji Idli Recipe

Rava Idli | Instant Rava Idli Recipe is an easy breakfast recipe made using Rava (Sooji) which can be made instantly. It is very easier than the conventional Idli which requires soaking, grinding and fermenting. It is the instant breakfast variety we can do and get more appreciations from our family. We will be using the Rava (Sooji) and Yogurt as the main ingredient to make this recipe. We also need to add Baking Soda or Eno Salt to get the softer Idli. The conventional Idli batter will be fermented overnight and so they will be soft by themselves. On the other hand, this Rava Idli is instant so just adding 1/4 teaspoon of soda salt (or) 1 teaspoon of Eno salt will give fluffiness to the Idli

Serve the hot Instant Rava Idli  with Sambar, Chutney Powder and any Chutneys

Tips for making Rava Idli

1. Coarse rava is recommended for making this Idli. We need to use upma rava(Sooji) for this recipe.
2. Add equal quantity of curd as the rava for more flavor. Curd gives the sourness and softness to the idli.
3. After 30 mins of resting, the sooji would have absorbed all the curd and water. So adjust the consistency by adding more water or buttermilk.
4. It’s recommended to use either baking soda or Eno Salt.  Without this  we won’t get softer idli’s.
5. Adding eno salt or baking soda makes the batter light and helps the idli to become fluffy.
6. We can also add veggies like peas, chopped spinach, beans etc.

You may also want to try:

• Semiya (Vermicelli) Idli
• Broken Wheat Idli
• Oats Idli
• Kanchipuram Idli
• Idli Tikka

Recipe Card for Rava Idli:

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Rava Idli | Instant Rava Idli | Sooji Idli Recipe

Rava Idli | Instant Rava Idli Recipe is an easy breakfast recipe made using Rava (Sooji) which can be made instantly. It is very easier than the conventional Idli which requires soaking, grinding and fermenting. Learn here how to make this rava idli with step by step pictures and instructions.

Course Breakfast Dishes

Cuisine Indian Cuisine, Indian Recipes, South Indian Recipes, Tamil Nadu Recipes

Prep Time 15 minutes

Cook Time 15 minutes

Resting Time 30 minutes

Servings 4 people

Calories 70kcal

Author Sowmya Venkatachalam

Equipment

• Heavy Bottomed Pan
• Mixing Bowl
• Idli Plates
• Pressure Cooker

Ingredients

• 1 Cup Semolina (Sooji / Rava) 1 Cup - 250ml
• 1 Cup Curd (Plain Yogurt)
• ½ Cup Water
• 10-15 nos Cashews
• 1 Carrot Grated (Optional)
• ¼ Cup Coriander Leaves finely Chopped
• 1 tsp Eno Salt or ¼ tsp Baking Soda
• ¾ tsp Salt

For Tempering

• 1 tbsp Oil
• 1 tsp Mustard seeds
• 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
• 3 Green Chili Chopped
• 1 tsp Ginger Grated
• Few Curry leaves

Instructions

• Heat a heavy bottomed pan. Add sooji to the pan. Dry roast the sooji till you get nice aroma. Set this sooji aside.

Tempering

• Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add chana dal to the pan and fry the dal till its light brown.
• Next, add chopped green chili, grated ginger and curry leaves. Give a good mix.
• Now, add the roasted sooji and roast it again with tempered ingredients for a minute. Then switch off the flame.

Preparing Rava idli batter

• Take the tempered ingredients in a mixing bowl. Add curd and give a good mix.
• Also add 1/2 cup of water along with salt.
• Now, add the grated carrot and chopped coriander leaves to the mixing bowl.
• Stir well to get thick idli batter. Close the mixing bowl and set aside for 30 mins.
• After 30 mins, the sooji batter would have become more thick. Add 1/3 cup of wate and adjust the consistency.
• Finally add 1 tsp eno salt or 1/4 tsp baking soda to the batter. Eno salt or baking soda helps the batter to become light. Stir well. Rava Idli Batter is now ready!

Cooking Idli

• Take the idli plates. Add a drop of oil in each mould and spread it thoroughly.
• First place 1 cashew in each of greased moulds.
• Pour 1 ladle of batter on each idli plate mould. Stack the plates and steam cook in pressure cooker or steamer for 10 mins.
• After the pressure is released, take out the idli plates. Allow it to cool for 2-3 mins.
• Then using a spoon gently take out each rava idli.

Serving

• Relish the delicious Rava Idli with any chutney of your choice or simply with idli podi.

Nutrition

Serving: 1idli | Calories: 70kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g

INSTRUCTIONS

• Heat a heavy bottomed pan. Add sooji to the pan. Dry roast the sooji till you get nice aroma. Set this sooji aside.

TEMPERING

• Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add chana dal to the pan and fry the dal till its light brown.  Next, add chopped green chili, grated ginger and curry leaves. Give a good mix.

• Now, add the roasted sooji and roast it again with tempered ingredients for a minute. Then switch off the flame.

PREPARING RAVA IDLI BATTER

• Take the tempered ingredients in a mixing bowl. Add curd and give a good mix.

• Also add 1/2 cup of water along with salt.

• Now, add the grated carrot and chopped coriander leaves to the mixing bowl.

• Stir well to get thick idli batter. Close the mixing bowl and set aside for 30 mins.

• After 30 mins, the sooji batter would have become more thick. Add 1/3 cup of water and adjust the consistency.

• Finally add 1 tsp eno salt or 1/4 tsp baking soda to the batter.

• Eno salt or baking soda helps the batter to become light.

• Stir well. Rava Idli Batter is now ready!

COOKING IDLI

• Take the idli plates. Add a drop of oil in each mould and spread it thoroughly.

• Add 1 cashew in each mould.

• Pour 1 ladle of batter on each idli plate mould. Stack the plates and steam cook in pressure cooker or steamer for 10 mins.

• After the pressure is released, take out the idli plates. Allow it to cool for 2-3 mins.

• Then using a spoon gently take out each rava idli.

SERVING

• Relish the delicious Rava Idli with any chutney of your choice or simply with idli podi.

The post Rava Idli | Instant Rava Idli | Sooji Idli Recipe appeared first on Subbus Kitchen.