Try this quick and easy Rava Idli recipe! Unlike traditional idli, this version requires no fermentation, making it a breeze to whip up. Get ready for soft, fluffy instant suji idlis that melt in your mouth.
1inchGingercrushed ginger and green chili together
10-12Curry leaves
Instructions
Make The Batter:
In a bowl, combine sooji, salt, yogurt, and chopped coriander leaves. Add around ½ cup of water, and mix well until everything is incorporated. Set aside for 20-25 minutes to rest.
While the batter rests, dry roast the cumin seeds and peppercorns on medium-low heat. Grind into a coarse powder using a spice grinder or a mortar and pestle.
In a small pan, heat oil over medium heat for tempering. Once hot, add mustard seeds and let them splutter.
Add urad dal, chana dal, and cashew nuts. Saute for a minute or until the dals and cashews turn light brown.
Add crushed ginger-green chili and curry leaves to the tempering. Cook for 30 seconds.
Then turn off the heat and add the prepared cumin-pepper powder. Stir quickly.
Immediately add this tempering to the prepared batter. Mix well to combine.
After resting, the semolina will have absorbed most of the water, resulting in a thick batter. Add water gradually to achieve the desired batter consistency, about ½ cup. Stir well to combine.
Steam Rava Idli:
Prepare the steamer by adding water to it and bringing it to a simmer.
Prepare the idli stand by greasing them well with oil. Set aside.
Take out a portion of the batter (enough for 1 batch of rava idli) into a separate bowl. Right before steaming, add eno fruit salt to this portion of the batter. Mix it until the batter starts to bubble and becomes light and airy.
Pour the batter into the greased idli molds and place the idli stand into the steamer.
Steam for 10-12 minutes on medium heat or until a toothpick/knife inserted into the center of the idlis comes out clean.
Remove the idli stand from the steamer and let it stand for 1-2 minutes. Then, using a knife or spoon, remove the idlis from the molds.
Follow the same steps of adding eno fruit salt and steaming the idlis for the remaining batter.
Notes
Consistency of Batter: Ensure that the batter has a thick yet pourable consistency. If the batter is too thick, the idlis may turn out dense and heavy. Adjust the amount of water or yogurt as needed to achieve the right consistency.
Resting Time: Allow the batter to rest for at least 15-20 minutes before steaming. This helps the semolina absorb the moisture and yields softer idlis. If possible, let the batter rest for longer for even better results.
Eno Fruit Salt: Add eno fruit salt just before steaming the idlis. If added too early then Eno loses its effect and idli won’t turn soft and fluffy.
Avoid overmixing after adding eno, as this can deflate the batter and result in dense idlis.