No fermentation and No Grinding is required. It can easily made at home when we want to eat and cook some quick and easy snacks.
It’s a really good option for breakfast or evening snacks. It's very light, yummy in taste and they are healthy like most south indian food. I love to eat Idli's in any form with the coriander chutney, sweet n spicy tomato-onion chutney or with tangy sambar.
This recipe of rava idli is different from the idli's made with rice. I have not added any vegetables in the idli's, if you want you can add them.
This recipe is a great option for any meal on those days when you are very lazy and don't feel like spending much more time on kitchen ;) :) It is simple and easy to make also.
If you are looking for some easy & quick recipes then do check instant maida dosa, onion-tomato uttapam, veggie paniyaram and rava kesari.
Let's start to make this easy and quick rava idli recipe with simple step-by-step process with photos.
Ingredients :
Sooji/rava/semolina - 1 cup
Thick Sour Dahi/curd/yogurt - 1/2 cup (well beaten)
Baking soda - a pinch
Water or more - 1/4 cup (accordingly & as required to get a medium consistency batter, which is neither thick nor thin.)
Finely chopped ginger/adarak - 1/2 inch
Chopped Cashews/kaju - 10 nos
Ghee or oil for roasting the rava - 2 to 3 tbsp
Salt to taste
Tempering:
Mustard seeds - 1 tsp
Chana dal/bengal gram dal - 1 tsp
Chopped Curry leaves/kadi patta - 10-12 nos
Pinch of asafoetida/hing
Oil - 1 to 2 tsp
Preparation Method :
1. Heat 2 tsp ghee or oil in a pan. add the rava/sooji and roast in the ghee or oil till they become aromatic and change color. Keep on stirring often when roasting them. remove the roasted rava in a mixing bowl and keep aside.
2. In the same pan, add 1 tsp oil more and heat it, splutter mustard seeds, add chana dal, curry leaves, cashews & asafoetida. Fry till the chana dal become golden.
3. Add this whole mixture to the roasted rava. Add curd/yogurt along with chopped ginger and salt.
4. Now add water as required and make a batter which is neither thin nor thick. keep aside covered for 20-30 mins.
After 20-30 minutes, if the batter looks thick, then add a few tablespoons of water to get a medium consistency, rava absorbs water and so the batter might thicken after 20 to 30 minutes.
5. Heat water in a steamer, electric cooker or pressure cooker. Just before steaming, add baking soda in the batter and mix well.
6. Pour the rava idli batter in greased idli molds. Place the idli stand in the electric cooker, steamer or pressure cooker steam the rava idli's for 10-12 mins on low flame or more till a tooth pick inserted in the idli's come out clean.
7. Remove the rava idli's from the mould and serve the steaming hot rava idli's hot with your favorite chutney and sambar.
Enjoy & Happy Cooking :)
