idli

Rava idli: The Relishing Variant Of South Indian Breakfast

Rava Idli is an amazing Idli variant. It is one of the most sought after variant of the famous South Indian morning food item. It is prepared using Semolina (Rava). Rava Idli is distributed hot along with the coconut chutney. Also a dash of ghee placed on top of Rava Idli makes overall experience better. Rava Idli is easy for digestion & is full of nutrients. If you want to make the dish in the typical way, then here is the recipe of Rava Idli.

Serving – Ten idlis

Ingredients of Rava Idli:

2 cups-Semolina/Rava/Sooji
1 tsp-Mustard seeds
1 tbsp-Urad dal
2 tsp-Cashews (broken)
3 pinches-Soda bicarb
2 cups-Curd
½ cup-Water
Salt as per taste
A pinch of Asafoetida
1 tbsp-Oil
2 tsp-Coriander leaves (sliced)
2 tsp-Ghee

Methods to make the Rava Idli:

Heat oil in a vessel & drop seeds of mustard. Allow the mustard seeds to sputter & then drop asafoetida & urad dal & allow it to become golden brown. Then drop the cashews & saute it again until the cashews become golden brown. Now into this add the semolina/rava/sooji & again saute until it becomes golden brown.

Then detach from heat & put it to a vessel & allow it to cool there. When it’s cool, drop one cup of curd & combine finely & allow it to sit there for like ten mins. Then again add the rest one cup of soda bicarb, salt, water, curd & coriander leaves to meet the needed consistency (consistency must be neither much of thin nor much of thick).

Then drop one large spoonful of the batter in every section of the idli mold & then steam it.

Before you serve, pour the clarified butter/ghee on top of the idlis to provide it a nice aroma & flavour.

Serve hot with Sambar, Onion tomato chutney, Coconut chutney or onion coconut chutney.