Rava Idli is made with Rava/Bombay Rava/Sooji. It is one of the popular South Indian Idli and it needs no fermenting/grinding. I was always reluctant to make it on my own and was buying ready made rava idli mix. Then one day I gave this a try. So thought of posting this recipe for a record.
For the Batter:
Bombay rava / sooji / semolina: 1 cup
Curd: 1 cup (sour)
Carrot: 1 (grated)
Onion: 1 (diced)
Fresh Peas: handful (optional)
Ginger: 1” (grated)
Coriander leaves: 1 tbsp
Baking soda: ½ tsp
Ghee: ½ tsp
Salt: as required
Water as required
Mustard: ½ tsp
Urad dal: ½ tsp
Channa dal: 1 tsp
Hing: a pinch
Oil: 1 tsp
In a pan add ghee and roast the rava for 2 minutes or until the rava becomes warm. Allow it to cool. In a mixing bowl add the rava, carrot, onions, peas, coriander, ginger and curd. Mix well with required salt. Add enough water such that the consistency is that of an idli batter and allow it to rest for 20 minutes.
In a pan do the seasoning and mix with the batter. Check for the consistency and add more water if required. Now, add the baking soda and mix till it turns frothy. Grease the idli moulds with ghee and pour the batter.
Steam it for 15 minutes and serve hot with your choice of chutney or spicy podis. Enjoy!
If you want more healthier choices you can check out my instant oats idli recipe.
- If the curd is not sour add few drops of lemon juice for the baking soda to react easily and make idlis soft and fluffy.
- After adding baking soda do not let it sit for a long time.
- You can also fry ginger, carrot and onions and then add to the batter.
- Add cashews if you like.