It is a recipe that will present you with incredibly light, fluffy, and soft idlis without waiting for overnight fermentation. If you are a fan of savory breakfast dishes, then this is the perfect combination of ingredients that will help you make a delicious morning meal that is soft, moist, fluffy, and delicious.
This version of idli is made using suji or rava. It is a popular variation of the traditional South Indian Idli, fermented rice, and urad dal batter. Rava is also known as suji in Hindi and cream of wheat or semolina in English, known as granulated wheat.
Easy-to-make Rava Idli Recipe for Breakfast!
This recipe is different from the rice and dal idli, as the rava will add a nice grainy and crunchy texture to this delicious breakfast recipe. Additionally, you can customize, which is not the case with the traditional idlis.
If you love veggies, this version of idli will surely interest you, as you can add your favorite veggies into it before steaming. This is the best recipe for losing weight, as you will have something steamed for the breakfast menu instead of unhealthy fried snacks.
You will find loads of instant rava idli packs available in the market. All you need to do is add some water and start your process. However, nothing will beat the taste and texture of authentic, preservative-free, and homemade rava idli batter. So, let’s see how you can make rava idli at home.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Servings: 10 idlis
- 3 tsp oil
- 1 tsp mustard
- ½ tsp jeera/cumin
- 1 tsp chana dal
- pinch hing / asafoetida
- few curry leaves
- One chili (finely chopped)
- 1-inch ginger (finely chopped)
- 2 tbsp carrot (grated)
- ¼ tsp turmeric
- 1 cup rava / semolina / suji (coarse)
- ¾ cup curd/yogurt (whisk)
- 2 tbsp coriander (finely chopped)
- ½ tsp salt
- ½ cup water
- ¼ tsp Eno / fruit salt
- Five cashews (halves)
Method to Prepare
- Begin the process by heating three teaspoons of oil in a Kadai.
- Add one teaspoon of mustard, ½ teaspoon of jeera, one teaspoon of chana dal, a pinch of hing, and a few curry leaves. Splutter them.
- Then, add one chili, 1-inch ginger, and saute them for a minute.
- After that, add two tablespoons of carrot, ¼ teaspoon of turmeric, and saute it for 2 minutes.
- Make sure you keep the flame low and then add 1 cup of rava.
- Give it a good mix and roast it for at least 5 minutes until the rava is a little aromatic.
- Take it from the flame and let it cool completely and then transfer the rava to a bowl.
- Then, add ¾ cup curd, two tablespoons of coriander, and ½ teaspoon of salt.
- Give it a good mix to form a thick batter. Add ½ cup of water and mix well to form a smooth batter.
- Your batter is ready. Now, let it rest for at least 15 minutes.
- Meanwhile, grease the idli plate with oil and place cashews in the center.
- Before starting the steaming process, add ¼ teaspoon of Eno to the batter and mix it well.
- Now, pour a ladle full of rava batter into the idli plate. Do not let it rest after adding Eno.
- Steam idlis for around 13 to 15 minutes on medium heat.
- After 15 minutes, serve them warm with sambar and coconut chutney and enjoy!
This recipe is a quick and instant version of traditional idli, and it is made using rava or semolina. There is no need for grinding and fermentation. So, if you want something quick and on-the-go, then you can try this delicious and effortless Rava Idli for breakfast and enjoy tummy-filling mornings.