Instant Rava Idli
Instant rava idli solves the most common idli problem: there was no batter fermented the night before. Rava, or sooji, mixed with curd rests for just 15 minutes, a tempering of mustard seeds, dals, curry leaves and cashew goes in for flavour and crunch, and a little fruit salt added at the very end lifts the batter in the steamer. Timing is the whole recipe. Once the fruit salt is mixed in, the batter should go into greased moulds and into the steamer without delay, and it should be mixed gently, not beaten, so the bubbles stay in. The result is soft, white idlis that work with chutney, sambar, or simply a podi and oil if that is what is at hand. Make only as much batter with fruit salt as fits in one steaming batch; if you are steaming in two batches, split the rested batter and add half the fruit salt to each half just before that batch goes into the steamer.
Instant Rava Idli Recipe | No Fermentation | Soft & Spongy | Easy Breakfast Recipe
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Ingredients
15 itemsStep-by-Step Instructions
10 steps-
1
Step 1
Heat the oil in a pan on medium heat. Add the mustard seeds and let them crackle.
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2
Step 2
Add the urad dal, chana dal and cashew pieces. Fry for about 1 minute until light golden.
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3
Step 3
Add the grated ginger, green chilli, curry leaves and asafoetida. Fry for a few seconds, then switch off the heat.
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4
Step 4
Tip the rava into the same pan and roast it in the tempering for 2 to 3 minutes on low heat, stirring continuously, until it smells nutty but has not coloured. Transfer everything to a mixing bowl and cool for 5 minutes.
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5
Step 5
Add the whisked curd, 120 ml water, salt and coriander leaves to the bowl. Mix into a thick batter with no dry pockets. Cover and rest for 15 minutes.
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6
Step 6
While the batter rests, grease the idli moulds with oil and bring water to a boil in the steamer.
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7
Step 7
Check the batter: it should drop slowly from a spoon. Stir well once.
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8
Step 8
Add the fruit salt, pour 2 tsp water over it so it foams, and fold it in gently with a few strokes only. Do not beat the batter.
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9
Step 9
Spoon the batter into the moulds, filling each about three-quarters full. Steam on medium heat for 10 to 12 minutes, without opening the lid during the first 10 minutes.
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10
Step 10
Rest the moulds for 2 minutes, then remove the idlis with a spoon. Serve hot.
Chef's Pro Tip
For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.
Nutrition Facts
Estimated per serving (4 (makes 12 idlis))
* Nutritional values are approximate and intended for informational purposes only. Actual values may vary based on ingredient brands and portion sizes.
