Rava Idli recipe – How to make south indian rava idli? – rava idlis – karnataka style rava idli recipe – easy rava idli recipe – instant rava idli recipe – south indian breakfast recipes – easy indian recipes- Rava idlis are wheat based healthy steamed cakes, popular breakfast or tiffin item from Karnataka. Rava ~ Cream of wheat ~ Semolina ~ Sooji
Rava Idli
Ingredients
Ingredients – for soaking
- 1 cup rava roast with tempering
- 1/2 teaspoon baking soda
- 3/4 cup water
- 1 teaspoon salt
- 1/2 cup beaten yogurt
Ingredients – for tempering
- 1 teaspoon ghee or oil
- 1/2 teaspoon ghee for roasting cashews
- 8 whole cashews halved / broken
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon split black gram
- 1/2 teaspoon bengal gram
- 8 each curry leaves chopped
Ingredients – to add
- 1/4 cup carrot grated
- 2 tablespoon green peas
- 2 each green chilli minced
- 1 teaspoon ginger minced
- 1/2 teaspoon grated coconut (fresh or desiccated) optional
- 1/4 cup coriander leaves chopped
Instructions
- In a pan heat a little ghee and roast the cashews till golden brown. Remove and keep this aside.
- Again heat oil /ghee in the pan and temper with mustard seeds, split black gram, bengal gram, cumin seeds, and curry leaves.
- Add rava to it and roast tillit turns light brown. Transfer this to plate and keep it ready.
- Combine beaten yogurt, water, salt and baking soda in a bowl and whisk well.
- Take roasted rava with tempering, grated carrot,green peas, minced green chilli, ginger, chopped coriander and mix well.
- Add this to the beaten yogurt mixture and let it soak for 30 minutes.
- Meanwhile heat up the idli steaming pot with enough water added. Grease the idli mould with some oil. If using cloth then spread it over the plate.
- Add in few cashews in each mould.
- Pour a ladleful of batter to cover the cashews.
- Put the lid on and steam it for 10 minutes.
- When done,let it rest for few minutesand then demould them using a wet spoon or sprinkle little water and remove them off the cloth.
- Serve hot with choice of chutney.
In a pan heat a little ghee and roast the cashews till golden brown. Remove and keep this aside.
Again heat oil /ghee in the pan and temper with mustard seeds, split black gram, bengal gram, cumin seeds, and curry leaves.
Add rava to it and roast tillit turns light brown. Transfer this to plate and keep it ready.
Combine beaten yogurt, water, salt and baking soda in a bowl and whisk well.
Take roasted rava with tempering, grated carrot,green peas, minced green chilli, ginger, chopped coriander and mix well.
Add this to the beaten yogurt mixture and let it soak for 30 minutes.
Meanwhile heat up the idli steaming pot with enough water added.
Grease the idli mould with some oil. If using cloth then spread it over the plate. (use a damp cloth)
Add in few cashews in each mould.
Pour a ladleful of batter to cover the cashews.
Put the lid on and steam it for 10 minutes.
When done,let it rest for few minutes and then demould them using a wet spoon or sprinkle little water and remove them off the cloth.
Serve hot with choice of chutney.
Makes about 8 to 10 Idlis. Adding little turmeric is optional, It may yield yellowish color idlis. Fermentation not necessary. Batter can be refrigerated for a day.
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