Rava Idli-Instant Rava Idli-A Karnataka Delicacy

Rava Idli

Rava Idli is a favorite tiffin item of mine. MTR is believed to have invented Idli that can be made instantly with Semolina. One of aunt has her relatives settled a Bangalore and she used to make it as a speciality item to guests. She used to use MTR instant rava idli mix to make it.

I too tried my first set only with MTR but later developed my own mix that I can use to make Idli. My tastebuds have a lot of restriction when it comes to food.  Whenever I go abroad on my official trip, I make some of these instants at home and carry it along with me.

When I first made rava idli on my own, it become gooey. I had to give it to my folks on the name of special kichadi :(. And the second item, it was a picture perfect idli but was too hard. Later a kannadiga friend of mine helped me with tips to get fool-proof rava idli.

This post is dedicated to my sister who asked me to post recipe on rava idli. Please follow the instructions including the measurement carefully to get pefect rava idli.

Rava Idli
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Rava Idli
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Course: Breakfast, Tiffin
Cuisine: Indian, Karnataka
Servings: 4 people
Ingredients
  • 200 grams Rava Big sized, roasted
  • 500 grams Curd Thick and sour
  • 1 Tsp Salt
  • 1/4 Tsp Asefoetida
  • 5 grams Eno Salt Plain Or use 1 generous pinch of cooking soda
  • 1 Tbsp Oil or Ghee
  • 1 Tbsp Channa dal
  • 1 Tbsp Urad dal
  • 6-8 Nos Cashew broken
  • 2-3 Nos Green chillies Chopped
  • 1 Tbsp Ginger Peeled and grated
  • 1 Tbsp Coriander leaves Chopped
  • 1 Tbsp Curry leaves Chopped
Instructions
  1. In a kadai, in low flame add oil. Once oil is hot, add channa dal and then add urad dal and cashew pieces. When the dals and cashew turn golden brown, add chopped green chillies and ginger. As the raw smell disappears, add chopped coriander leaves and curry leaves. Switch off the kadai and saute the leaves in the heat of kadai itself.

  2. If rava is not roasted, roast rava is low flame till nice aroma arises. Ensure that rava does not change color. Make sure that both rava and the tadka both are cool.

  3. Once rava and tadka are cool, mix them along with salt, eno salt or cooking soda and asefoetida. Mix them well. Add curd spoon by spoon till the mixture turn crumbly. Do not add entire curd. The texture of the rava should be wet and crumbly. Rest the batter for 5 minutes. Eno salt/cooking soda would react with rava.

  4. In the meantime, grease idli plates. After 5 minutes, the batter would have absorbed some water and would be thick. Now add remaining curd little by little till you get batter like consistency. The consistency should be between masala vada batter and idli batter. Meaning a consistency slightly above the pouring consistency.

  5. Take the batter in a ladle and add in the idli mould. Steam for 15 minutes. Immerse the back of a clean spoon to check if Idly is done.

Recipe Notes

* Always use rava that is bigger in size for making rava idli. Tiny rava (called chirroti rava) would make mushy idly.

 

*Use of Eno Salt/cooking soda is a must. Do not avoid it.

 

*Rava and tadka should be at room temperature. Even slightest heat would make curd runny and the idli would become mushy.

 

*Curd should be thick. You can refer to my curd making post for making thick curd. Watery curd would make idly mushy. Sour curd is best for rava idli as it helps cooking soda to act.

 

*Adding curd at one go will prevent the agents to act. Add them as told in the procedure.

 

*You can add a pinch of turmeric powder to the batter to get bright yellow rava idli.

 

*Do not add more than 1 tbsp of oil for frying tadka. More the oil, the quantity of cooking soda required would differ.

 

Rava Idli – Step by Step instructions

*Gather the required ingredients.Rava Idli

*In a kadai, in low flame add oil. Once oil is hot, add channa dal and then add urad dal and cashew pieces. When the dals and cashew turn golden brown, add chopped green chillies and ginger. As the raw smell disappears, add chopped coriander leaves and curry leaves.Rava Idli

*In a kadai, in low flame add oil. Once oil is hot, add channa dal and then add urad dal and cashew pieces. When the dals and cashew turn golden brown, add chopped green chillies and ginger. As the raw smell disappears, add chopped coriander leaves and curry leaves.Rava Idli

*In the meantime, grease idli plates. After 5 minutes, the batter would have absorbed some water and would be thick. Now add remaining curd little by little till you get batter like consistency. The consistency should be between masala vada batter and idli batter. Meaning a consistency slightly above the pouring consistency.Rava Idli

*Take the batter in a ladle and add in the idli mould. Steam for 15 minutes. Immerse the back of a clean spoon to check if rava idli is done.

I had rava idli with tangy tomato thokku, though you can eat with tiffin sambar or coconut chutney.

Related: Did you read my post on making crispy Adai and aviyal in Saravana bhavan style. It is healthy and yummy.

If you like the post, do leave your comments in the section below. You can also leave your thought in any of the social media platforms also. Your comments serve as encouragement to me.

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