RAVA IDLY | INSTANT IDLY | SOOJI IDLY

A Popular breakfast recipe of Karnataka, done steaming  rava, curd with seasoning. The rava batter should not be too thick or watery. This will be handy if we don't have the regular idly batter. It can be done within easily within half an hour. It will be soft and fluffy.Baking soda must be added only at the time of steaming. If more quantity has to be done, add baking soda in batches while steaming. See also for

• Batter varieties for Idly and Dosa

Video recipe of Rava Idly

INGREDIENTS:
Rava - 1 cup
Curd - 1/2 cup
Baking soda - 1/8 tsp
Coriander leaves - little
Asafoetida - 1/2 tsp
Cashews - for garnishing
Salt

For Seasoning
Oil/Ghee - 2 tsp
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1 tsp
Bengal gram - 1 tsp
Ginger - 1/2 tsp
Chopped green chilly - 1 
Curry leaves - little

METHOD:

• In a tawa, add oil/ghee and roast the cashews and keep aside.
• Add cumin, mustard and after it crackles add bengal gram and urad dhal.
• Add curry leaves and green chilly and saute for a while.
• Add Rava and roast on low flame until aromatic.
• Switch off the flame and add asafoetida and mix well.
• After it cools down completely, add to a bowl.
• Add curd and mix well. Add water to adjust the consistency.
• Add required salt and keep aside for half an hour.
• Rava would have absorbed water, add little to get idly batter consistency.
• Grease the idly plate with little oil and arrange the cashews.
• Add baking powder to the batter, give a mix.
• Pour on the idly plate immediately and steam it.
• Tasty and fluffy Rava idly is ready.

Step wise recipe with pictures:

1. In a tawa, add oil/ghee and roast the cashews and keep aside.

2. Add cumin, mustard and after it crackles add bengal gram and urad dhal.

3. Add curry leaves and green chilly and saute for a while.

4. Add Rava and roast on low flame until aromatic.

5. Switch off the flame and add asafoetida and mix well.
6. After it cools down completely, add to a bowl.

7. Add salt, curd and mix well. Add water to adjust the consistency.
8. Add coriander leaves and keep aside for half an hour.

9. Add  little water to get idly batter consistency.

10. Grease the idly plate with little oil and arrange the cashews.

11. Add baking powder to the batter, give a mix.

12. Pour on the idly plate immediately and steam it.

13. Tasty and fluffy Rava idly is ready.

IDLY VARIETIES:- Rava Idly

This is easiest way of making idlies, when idly batter is not available.

Along with the ingredients, we can add grated carrots, finely chopped onions

Ingredients:

Roasted rava  = 1 cup

Curd or Yogurt   = as required

Mustard seeds = 1 tsp

Urid dal = 1 tsp

Broken Channa dal (or kadalai  paruppu)  = 1 tsp 

Green Chilly   = 1 finely chopped

Crushed pepper  = 5 nos.

Coconut bits, cahsew bits or groundnuts = as required  (optional)

Oil for greasing idly plates and for saute

Salt to taste

Method:-

Heat a Kadai, with 2 tsp of oil, add mustard seeds and let it splutter.

Add urid dal, kadalai paruppu, green chilly, crushed pepper, coconut bits,
cashew bits and let it cool.

In a bowl, mix roasted rava to the above. Add curd and salt, and prepare the
batter. If required, add more curd, to prepare a pouring consistency batter. Keep it aside for 15 mins.

Grease Idly plates with Oil, and pour the prepared batter and steam for 10 mins.

Rava idly is ready. Tastes good when served hot.

Side Dish = coconut chutney or idli podi

Note:-

To check whether the idlies, are cooked, grease a knife with little oil and insert in to the idlies If the batter doesn’t stick to the knife, idlies are cooked.

If you feel the idlies are hard, you can add 1 tsp of Fruit salt along with curd and  prepare the batter. (Its optional only)..

Add 2 tbsp of roasted and crushed OATS to the above batter, to prepare “OATS-RAVA-IDLY”.