Rava idli (also called ravai idli) is my pick for the letter R in my A–Z Tamil cuisine recipe series this month. This is a straightforward, comforting breakfast that’s quick to prepare and very filling. I made Barnyard Millet Rava Idli a while back, but this time I tried the classic instant rava idli recipe. Early in my marriage my husband disliked rava upma and avoided rava-based dishes for a long time. When I first made rava idli he thought it tasted like upma and didn’t enjoy it. Recently, however, he has grown to like rava upma and even compliments the version I make for his family — which made me proud.
When I chose rava idli for this blog marathon, I knew the family would enjoy it — and they did. Served with a hotel-style coconut chutney, the idlis were delicious. There are two common methods to prepare rava idli: the traditional fermented batter with ground urad dhal that yields ultra-soft idlis, and the instant method shown here. The instant batter requires no fermentation and is ready in minutes. Baking soda provides fluffiness while curd adds a pleasant tang. With sautéed chana dal, cashews, grated carrot, chopped coriander and green chillies, these rava idlis are colorful and flavorful.
Ingredients:
Rava / Sooji – 2 cups
Curd (yogurt) – 1 1/2 cups
Ghee – 2 tablespoons
Chana dal – 2 tablespoons
Broken cashew nuts – 2–3 tablespoons
Mustard seeds – 1 teaspoon
Asafoetida (perungayam) – 1/4 teaspoon
Curry leaves – 2 sprigs
Ginger – 2 tablespoons, grated
Carrot – 1/4 cup, grated
Coriander leaves – 2–3 tablespoons, chopped
Green chillies – 2–3, finely chopped
Salt – to taste
Baking soda – 1 1/2 teaspoons
Procedure:
1. Heat ghee in a pan and add chana dal. Sauté until it begins to turn golden.
2. Add the broken cashew pieces and fry until they brown.
3. Add mustard seeds and asafoetida. When the mustard seeds crackle, add curry leaves.
4. Add rava and sauté for a few minutes until the rava changes color and releases a nutty aroma.
5. Stir in grated ginger, carrot, coriander leaves and chopped green chillies.
6. Add curd and salt, mixing thoroughly to combine.
7. Add enough water to form a thick yet pourable batter.
8. Grease idli plates and get the steamer ready.
9. Just before steaming, add baking soda to the batter and mix briskly until the batter becomes light and fluffy. Immediately spoon the batter into the idli moulds.
10. Steam the idlis for 10–12 minutes or until a toothpick inserted into the center comes out clean.
11. Serve hot with your preferred chutney.
Note: Do not leave the batter standing after adding water. Rava absorbs liquid quickly and the batter will thicken. If it becomes too thick before pouring into idli moulds, add a little water to loosen the consistency and mix well.
Rava Idli Recipe
Pin Recipe
Ingredients
Ingredients
- Rava/ Sooji – 2 cups
- Curd – 1 1/2 cups
- Ghee – 2 tbs
- Channa Dhal – 2 tbs
- Broken Cashew Nuts – 2 -3 tbs
- Mustard Seeds – 1 tsp
- Asafoetida / Perungayam – 1/4 tsp
- Curry Leaves – 2 sprigs
- Ginger – 2 tbs grated
- Carrot – 1/4 cup grated
- Coriander Leaves – 2-3 tbs chopped
- Green Chillies – 2-3
- Salt – to taste
- Baking soda – 1 1/2 tsp
Instructions
Procedure
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Heat ghee in a pan and add channa dal. Sauté until it starts browning.
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Add broken cashew pieces and fry until golden.
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Add mustard seeds and asafoetida, and let the mustard crackle.
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Add curry leaves when the mustard seeds start to pop.
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Add rava and sauté until it changes color and smells nutty.
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Mix in ginger, carrot, coriander leaves and green chillies.
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Stir in curd and salt until combined.
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Add water to reach a thick batter consistency.
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Grease idli plates and set up the steamer.
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Add baking soda, whisk briefly until the batter is airy, and pour into moulds immediately.
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Steam for 10–12 minutes or until a toothpick comes out clean.
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Serve hot with chutney of your choice.
Notes