Skip to main content

Recipe: Perfect Rava Idli

Rava Idli. Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Check Out Great Products On eBay.

Rava Idli Rava idli is a popular Breakfast food that originated in the Tiffin centers of Karnataka. It is a variation of the traditional Idli recipe but made with semolina, curd and some spices. Rava means semolina and idli are steamed cakes. You can have Rava Idli using 7 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Rava Idli

  1. You need of Parboiled Rice (idli-dosa rice or short-grain rice).
  2. You need of Basmati Rice (or any rice).
  3. It's of Whole Urad Dal (skinned) or split Urad Dal.
  4. It's of Poha (flattened rice / aval).
  5. Prepare of Fenugreek Seeds (methi).
  6. Prepare of Salt.
  7. Prepare of Oil, for greasing.

Making rava idli is quick and easy since it is an instant recipe which needs no grinding and fermentation. Rava Idli or Suji Idli is a popular South Indian steamed breakfast dish that is made with the combination of rava (semolina) and yogurt. Rava Idli is an instant idli recipe, which needs no fermentation and no grinding, thus it is simple to make whenever you crave those soft idlis. Instant Rava Idli Recipe is an easy breakfast recipe made using Rava (Sooji) which can be made instantly.

Rava Idli instructions

  1. Rinse urad dal and fenugreek seeds in water for 2-3 times..
  2. Soak urad dal, fenugreek seeds and poha (flattened rice) together in 1-cup water for 4-5 hours. (Dal’s size and volume would increase to almost double after soaking.).
  3. Rinse both parboiled and basmati rice together in water for 3-4 times. (Place both types of rice in a large bowl and fill it with water till ¾th height. Rub rice grains between your fingers; this will make water turn cloudy. Drain the water and repeat the process for 3-4 times to rinse them properly.) Soak them together in 2-cups of water for around 4-5 hours..
  4. Drain excess water from soaked urad dal and reserve it to use in grinding process in next step. Transfer drained dal and fenugreek seeds into large jar of mixer grinder or wet grinder..
  5. Add 1/2 cup water (preserved in step-4) and grind until smooth texture. Gradually add more water (as needed) and grind until smooth and fluffy texture. To grind 1/2 cup urad dal, you would need approx. 1½ cup water. The amount of water required greatly depends on the quality of urad dal; so add water gradually and only as required. Ground dal mixture should have light and fluffy texture as shown in photo and it should not be very thin or very thick..
  6. Transfer it into a large container..
  7. Drain excess water from rice. Add drained rice in the same mixer-grinder or wet grinder jar..
  8. Add water in small quantities as needed (approx. 1/2 cup total) and grind until slightly coarse texture..
  9. Transfer ground rice mixture to the same container in which urad dal mixture is stored..
  10. Add salt and mix it well. Batter should not be very thick or very thin. Idlis will turn hard if batter is too thick, and idlis will turn flat if batter is too thin. Cover it with a plate and keep it in warm place (at room temperature in summer, and in warm place in winter) for 8-10 hours. If you are living in cold place, place the batter in oven and keep the oven light on..
  11. Size and volume of batter would increase as it ferments..
  12. Stir the fermented batter with a clean ladle or a large spoon. You should see the tiny air bubbles in the batter as shown in the photo. These tiny air bubbles are critical to make idlis soft and spongy..
  13. Check batter for salt and if required, add more salt and stir. Pour 1-2 glass water in the steamer and place it on the stove to heat over medium flame. Grease idli moulds with oil and pour batter over it..
  14. Place moulds in the steamer. Cover steamer with a lid and steam the idlis for 10 minutes over medium flame. Check whether idlis are cooked or not by inserting a knife or a toothpick in the center of idli take it out. If it comes out clean, it means idli is cooked; if it doesn’t, then idli is not cooked yet; steam it for 3-4 minutes more and check again..
  15. Remove idli moulds from the steamer and let them cool for few minutes. Remove idlis with a wet spoon; this will help you remove it easily from the mould..
  16. Transfer them to a plate or in a casserole and cover with a lid to keep them hot. Serve hot with sambar and coconut chutney in the breakfast..

It is very easier than the conventional Idli which requires soaking, grinding and fermenting. It is the instant breakfast variety we can do and get more appreciations from our family. As per wikipedia, rava idli is invented by the popular restaurant chain (MTR - Mavalli Tiffin Room) of Bangalore. During the world war II, there was a shortage of rice and they came up with the idea of rava idli for breakfast. You will also find the instant rava idli packets of MTR available in market.

Comments

Post a Comment

Popular posts from this blog

Recipe: Yummy Mince pork and salted fish

Mince pork and salted fish . Steamed Minced Pork With Salted Fish This is one humble home-cooked dish that brings back nostalgic memories. It is also one of the most well-loved of Cantonese dishes. Traditionally, minced pork with some bits of fat is preferred, as the meat patty will be more moist, tender and flavourful. Mix the salted fish into the mince. Salt helps meat retain moisture, which gives the ground pork a chance to hold onto water better. Heat up oil in a frying pan. You can have Mince pork and salted fish using 4 ingredients and 2 steps. Here is how you cook it. Ingredients of Mince pork and salted fish It's of Minced pork. It's of fish from the jar. It's of Ginger. Prepare of Chilli. Fry the salted fish pieces until fragrant. Add half of the fried salted fish into the pork mixture and mix well. Arrange the pork into a heatproof plate and press it down with the back of a spoon to sm
Post a Comment
Read more

Recipe: Tasty Healthy Katori Chaat

Healthy Katori Chaat . Great recipe for Healthy Katori Chaat. I have a strong fondness for 'Chaat'. I remember my childhood days, during summer vacation trips to my Grandma's abode, how me and my cousins used to hog on the street chaats. If you love spice, then this chaat recipe will add zing to your regular meal and wreak major havoc on your taste buds. Tags: baked katori chaat recipe, Basket chaat recipe, Best katori chaat recipe, Bowl chaat recipe, bread bowls, fried katori chaat recipe, How to make katori chaat recipe, how to make snack bowls, Indian appetizers, Indian chaat recipe, indian party snacks, Indian street food recipe, katoori chaat recipe, katori chaat recipe, Recipe for katori chaat, step by step katori chaat recipe, tokri. Katori Chaat is detectable, lip-smacking and mouth-watering snack with an abundance of different flavors, textures and colors. You can have Healthy Katori Chaat using 18 ingredients and 13 steps. Here is ho
Post a Comment
Read more

How to Prepare Tasty Eba and Egusi stew with minced Fish

Eba and Egusi stew with minced Fish . Eba and Egusi stew with minced Fish The_Fortunate Oyo State. Remembering our hometown makes it taste more delicious. I just have to choose Eba tonight. This recipe is made from Goat Meat with pieces of the dried salted Fish from Ghana, known as. Ingredients for egusi soup and eba. Egusi is a wild member of the gourd family, with very dry skin and bitter flesh. You can have Eba and Egusi stew with minced Fish using 11 ingredients and 11 steps. Here is how you achieve that. Ingredients of Eba and Egusi stew with minced Fish You need of Ugwu. It's 1 Cup of Melon(Egusi). Prepare of Grated Pepper with onions. Prepare of Minced Fresh fish. It's of Crayfish. You need of Smoked fish. Prepare of Seasoning. You need of Salt. You need of Garri. Prepare of Palm oil. Prepare of Locust beans. Use smoked fish or any kind of meat to heart
Post a Comment
Read more