Rava Idli Recipe
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Rava Idli Recipe

Rava Idli - Origin and Description

Rava Idli originated in the southern part of India, specifically in the state of Karnataka. Rava Idli is believed to have been created sometime around the 1930s or 1940s.

The traditional idli, made from fermented rice and urad dal batter, requires soaking, grinding, and fermenting, which can be time-consuming. Rava Idli, on the other hand, uses semolina (rava or sooji) as the main ingredient, which does not require fermentation. The semolina is roasted and mixed with yogurt to create a quick batter that is then steamed to make soft and fluffy idlis.

Over time, Rava Idli has gained popularity not only in Karnataka but throughout South India and beyond. It has become a favorite breakfast and snack option due to its simplicity, ease of preparation, and delicious taste. Rava Idli is often served with coconut chutney, sambar (a lentil-based vegetable stew), or a variety of other accompaniments, making it a versatile and beloved dish in Indian cuisine.

Rava Idli Recipe

Ingredients:

  • Semolina (Rava/Sooji) - 1 cup
  • Plain yogurt (Curd) - 1 cup
  • Water - 1/2 cup (adjust as needed)
  • Baking soda - 1/2 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Urad dal (split black gram) - 1 teaspoon
  • Chana dal (split Bengal gram) - 1 teaspoon
  • Cashew nuts - 6-8, chopped
  • Curry leaves - a few, chopped
  • Green chilies - 2, finely chopped
  • Ginger - 1 teaspoon, grated
  • Fresh coriander leaves - 1 tablespoon, chopped
  • Salt - to taste
  • Cooking oil - 1 tablespoon

Method:

1. Prepare Batter:

  • Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Add urad dal, chana dal, cashew nuts, curry leaves, green chilies, and grated ginger. Sauté until the dals turn golden brown and the cashews are lightly roasted.
  • Add semolina to the pan and roast on low-medium heat for 3-4 minutes, stirring continuously, until it turns aromatic and lightly golden. Transfer the roasted semolina mixture to a large mixing bowl and let it cool slightly.

2. Mix Yogurt:

  • To the roasted semolina, add yogurt, salt, and mix well. Let it sit for 10-15 minutes to allow the semolina to absorb the yogurt and soften.

3. Prepare Idli Steamer:

  • Meanwhile, grease the idli plates with oil and bring water to a boil in the idli steamer or a large pot.

4. Add Baking Soda:

  • Just before steaming, add baking soda to the semolina batter and mix well. The batter will become light and fluffy.

5. Steam Rava Idlis:

  • Pour the batter into each greased idli mould until they are almost full. Place the idli plates in the steamer and steam on medium heat for about 10-12 minutes or until a toothpick inserted into the idlis comes out clean.

6. Serve:

  • Once done, remove the idli plates from the steamer and let them cool for a minute. Use a spoon or knife to gently remove the idlis from the moulds.

7. Serve Warm:

  • Serve Rava Idlis hot with coconut chutney, sambar, or a side of your choice.

Tips:

  • Consistency: The batter should be of pouring consistency but not too thin. Adjust water accordingly.
  • Variations: You can add grated carrots, peas, or chopped vegetables to the batter for added nutrition and flavor.
  • Steaming: Ensure the idlis are steamed well until they are cooked through but still soft and fluffy.

Rava Idli is a quick and easy dish to prepare, making it a popular breakfast or snack option in South Indian households.