Rava Idli
Idli is a popular breakfast or tiffin item from Southern India. Normally Idli is made with rice and white lentil, which are soaked, ground and fermented before making; this is the traditional way of making Idli. But you can not make these Idli instantly, but this rava idli is instant, quick and easy to make. Whenever I want to make something light for dinner or a quick breakfast or tiffin, then these soft and fluffy rava Idli first came to my mind. Now my family prefers these rava Idlis to the regular rice Idli Recipe. These rava Idlis are not only easy to make but they are light to digest too. Adding tempering is optional in rava idli but the flavor of tempering and the roasted cashew enhance the taste of rava Idli so highly recommended. As the batter is not left for fermenting so the addition of Eno fruit salt is a must for making them soft and fluffy and can't be avoided. If you don't have Eno in your pantry then you can use soda bi carb instead (1/2 quantity of eno). You can serve these Idlis with Coconut chutney, Tomato chutney, or with Vegetable Sambhar. My daughter loves these rava Idli smeared with melted ghee and Idli podi. These soft pillowy Rava Idlies go well with just everything. You can make rava idli with fine or coarse rava both the varieties, but the coarse variety needs some extra soaking time as compared to fine rava. You can also add some grated or finely chopped vegetables of your choice in the Idli batter to make them more healthier and colorful. These rava Idlis stay fresh and soft for a long time so a good lunch box item. You can sprinkle little water over the Idli and heat in microwave to make them fresh and hot again. Now so many ready to make Idli mixes are available in the market but they have preservatives and the quality and freshness are not guaranteed. I have also posted the recipe of making your own – Instant Rava Upma Mix which
Idli is a popular breakfast or tiffin item from Southern India. Normally Idli is made with rice and white lentil, which are soaked, ground and fermented before making; this is the traditional way of making Idli. But you can not make these Idli instantly, but this rava idli is instant, quick and easy to make. Whenever I want to make something light for dinner or a quick breakfast or tiffin, then these soft and fluffy rava Idli first came to my mind. Now my family prefers these rava Idlis to the regular rice Idli Recipe. These rava Idlis are not only easy to make but they are light to digest too. Adding tempering is optional in rava idli but the flavor of tempering and the roasted cashew enhance the taste of rava Idli so highly recommended. As the batter is not left for fermenting so the addition of Eno fruit salt is a must for making them soft and fluffy and can't be avoided. If you don't have Eno in your pantry then you can use soda bi carb instead (1/2 quantity of eno). You can serve these Idlis with Coconut chutney, Tomato chutney, or with Vegetable Sambhar. My daughter loves these rava Idli smeared with melted ghee and Idli podi. These soft pillowy Rava Idlies go well with just everything. You can make rava idli with fine or coarse rava both the varieties, but the coarse variety needs some extra soaking time as compared to fine rava. You can also add some grated or finely chopped vegetables of your choice in the Idli batter to make them more healthier and colorful. These rava Idlis stay fresh and soft for a long time so a good lunch box item. You can sprinkle little water over the Idli and heat in microwave to make them fresh and hot again. Now so many ready to make Idli mixes are available in the market but they have preservatives and the quality and freshness are not guaranteed. I have also posted the recipe of making your own – Instant Rava Upma Mix which
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Whisk yogurt and add about 2 cups of water and mix.
- Heat oil and add cashew nuts and roast on low heat till it turns golden in color, now remove the roasted cashew from the pan and keep aside.
- In the same pan now add white lentil and mustard seeds, when the mustard starts to crackle then add the curry leaves and stir.
- Add this tempering and the roasted cashews in the yogurt mix.
- Now add the semolina, ginger and salt in the yogurt and mix well.
- Cover the bowl and let it rest for an hour (you can use it after 15 minutes but soaking for 1-3 hours gives best results).
- Add water in the batter to adjust the consistency (the batter should be like the normal rice idli batter).
- Now add 1.5 glass of water in your idli steamer and let it come to a rolling boil.
- Grease the idli mould with oil and keep it ready.
- When the water in the steamer starts to boil then add Eno fruit salt in the batter and mix well. (If you are making idli in batches then don't add Eno in the whole batter, just add Eno in each batch batter separately)
- Fill the idli mould with batter and arrange in the steamer.
- Steam for 10 minutes on high heat OR till a toothpick comes out clean from the idli. Switch off the flame and let it rest for 2-3 minutes.
- Now open the steamer and scoop out the idlis with a wet spoon.
- Serve soft rava idlis hot with coconut chutney and tomato chutney.
My Unexpected Love Affair with Rava Idli
As a busy professional, time is my most precious commodity. I’m constantly juggling work deadlines, client meetings, and the never-ending to-do list that comes with adulting. Cooking, while a passion, often feels like a luxury I can barely afford. That's why quick and easy recipes are my lifeline. Enter: Rava Idli. I stumbled upon this recipe almost by accident, searching for a light yet satisfying dinner option after a particularly grueling day. I was expecting something bland and underwhelming, a quick fix, nothing more. What I discovered, however, was a revelation.
The beauty of Rava Idli lies in its simplicity. No hours of soaking, fermenting, or elaborate techniques. Just a handful of readily available ingredients, a few simple steps, and voila! Soft, fluffy, and utterly delicious idlis appear before my eyes. The subtle tang of the yogurt, the satisfying crunch of the roasted cashews, the fragrant warmth of the tempering - it's a symphony of flavors that dance on the palate. It’s a meal that’s both comforting and exciting, a perfect blend of the familiar and the new. What initially began as a time-saving measure quickly transformed into a culinary obsession.
What surprised me most wasn't just the speed and ease of preparation, but the incredible versatility of Rava Idli. It's a blank canvas, ready to be customized to your heart’s content. One day, I might serve them with the classic coconut chutney, the next with a spicy tomato chutney, or perhaps even a dollop of melted ghee and a sprinkle of idli podi for an extra layer of indulgence. My daughter, a discerning connoisseur of all things delicious, adores them with the addition of a touch of ghee. The possibilities are endless. I’ve experimented with adding finely chopped vegetables to the batter, creating vibrant and nutritious variations that are as visually appealing as they are tasty. I also discovered that these idlis hold up remarkably well, making them the perfect addition to lunch boxes.
Beyond the culinary delights, Rava Idli has brought an unexpected sense of peace and calm to my chaotic life. The simple act of preparing this dish, the rhythmic stirring of the batter, the satisfying steam rising from the idli steamer – it's a meditative experience that allows me to disconnect from the pressures of work and reconnect with myself. In a world that demands so much of us, Rava Idli offers a quiet refuge, a moment of serenity in the midst of the storm. This seemingly simple dish has not only expanded my culinary repertoire but has enriched my life in ways I never anticipated. It is a recipe that has stolen my heart and my dinner routine. It’s simple, quick, delicious, and easy to tailor to your individual tastes. I’m not saying it’s a miracle cure for stress, but it’s a pretty close second.
Rava Idli has become more than just a recipe; it's a symbol of self-care, a testament to the joy that can be found in the simplest of things. It's a reminder that even in the busiest of lives, there's always time for a little bit of deliciousness, a little bit of comfort, a little bit of self-love. And for that, I am eternally grateful.
