Rava Idli Recipe | How To Make Rava Idli | Instant Semolina Idli | Rava Idli With Coconut Chutney

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Rava Idli Recipe | How To Make Rava Idli | Instant Semolina Idli | Rava Idli With Coconut Chutney



Rava-Idli
Rava-Idli

Hello friends Manjiri’s Foodswelcomes you all,


South Indian breakfast recipes are very popular across world. Whether it is Dosa or Idli. They are healthy, nutritious and filling. One such easy and simple breakfast recipe is Rava Idli Recipe which is not only tasty, healthy but also quick and easy to make it.


Rava Idli is a simple and healthy south Indian idli recipe made with semolina or sooji. This recipe does not require soaking and grinding. Also, no overnight fermentation. So, it saves a lot of time. It is a quick and easy morning breakfast recipe and can be prepared in minutes without grinding and fermenting the batter. 


Cuisine: South Indian

Servings: 32 Idlis

Preparation: 10 Minutes

Cooking Time: 20 minutes

Type: Breakfast

Served with: Chutney and Sambhar


Rava or Suji or Semolina is a handy ingredient when it comes to breakfast. It is made up of whole wheat.  Suji is rich in protein, fiber, and B vitamins and may support weight loss. It is good for heart health and digestion. Most people can enjoy semolina with no issue, but a small percentage of the population may not tolerate it due to its gluten or wheat content. If you can tolerate it, try adding semolina to your diet.


Rava Idli Recipe | How To Make Rava Idli | Instant Semolina Idli | Rava Idli With Coconut Chutney

Method:

  1. Wash carrot and grate it. Wash coriander and curry leaves and chop them finely.
  2. Take a Kadai and put the oil in it. When it is warm add Mustard and jeera, splutter them. Then add Chana Dal, Urad Dal and Peanuts and fry them till they are pink. Add pinch of hing and curry leaves.
  3. Then add Suji or Rava and roast it till it becomes pink and crisp.
  4. Switch off the gas and take off  kadai from the stove.  Add curd, grated carrot, coriander, curry leaves salt and sugar. Mix it well so that no lumps are formed. Add water to adjust the consistency of the batter. Cover it and keep it aside for 15 minutes.
  5. After fifteen minutes check the batter consistency, because suji absorbs water quickly. Add water if required. Grease the idli plates with oil and pour the batter into moulds. Steam them for 12-15 minutes. And take out from the moulds. Garnish the Idlies with Kaju and Coriander leaves. 

Rava Idli Recipe | How To Make Rava Idli | Instant Semolina Idli | Rava Idli With Coconut Chutney

Step by step Photos

Heat Oil in Kadai and add tempering ingredients.

Tempering
Tempering

Add rava or semolina and roast it on medium flame till pink.

Roasting-Rava
Roasting-Rava

Add grated carrot, chopped coriander, Salt and sugar. Add curds and mix well.

Adding-salt-sugar-carrot-coriander-curds
Adding-salt-sugar-carrot-coriander-curds


For Chutney:

  • One half of fresh coconut grated.
  • Half bunch Coriander leaves.
  • Roasted chana dal or Putane dal 4 TSP
  • Green Chilies 2-3 or as per the spiciness.
  • Ginger 1 Inch.
  • Jeera 1 Small Spoon.
  • Pinch of hing.
  • White Sesame seeds 1 TSP
  • Salt as per taste.
  • Sugar 1 Tsp.
  • Lemon juice 1 spoon optional. 

  • Chutney-ingredients
    Chutney-ingredients

Grind all the above ingredients in grinder. Heat the oil in a pan and add Urad dal, Mastard, jeera and curry leaves.  Splutter the tempering. Add pinch of hing and add the tempering to chutney. 


Coconut-chutney
Coconut-chutney


Faqs.

Is roasting of rava necessary?

Roasting rava is very important. Not only this step gives an aromatic flavour to the rava but also Idli will become soft and non sticky. You may skip roasting if you use a good quality rava. But always prefer roasting.

Why my rava idli turns sticky and sometimes hard?

When rava is not roasted properly idli will become sticky and sometimes hard. Add enough oil or ghee to roast rava.  Rest the rava batter for about 20 minutes and allow rava to absorb water. The more you rest the batter, the soft idlis are. Steaming on medium flame makes them softer. 

Why does my  rava idlis turn chewy?

This is because you may have used thick rava or very fine rava. Always use coarse rava or bombay rava for this recipe. Using fine rava or chiroti as it is called may cause idlis to become chewy. 

Can I store or preserve the rava idli batter?

Rava idli batter will become sour as curd is added. So if you want to store the batter, refrigerate it immediately after adding curds. Then the batter can be preserved for the next day.  If you are adding Eno fruit salt for extra fluffiness remember to keep the batter for the next day before adding eno. 

I hope you are going to try this recipe. If you made this comment and tell me how you liked this recipe.


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