Rava Idli is a soft, steamed cake made from rava which is better known as cream of wheat batter which makes for a satisfying and healthy breakfast. Rava Idli is a popular variation of the traditional South Indian Idli made with fermented rice and lentil batter. Rava, also known as suji in Hindi and cream of wheat or semolina in English, is simply granulated wheat. It is made with mixing ghee roasted rava (sooji or cream of wheat) with curd (yogurt), spices, herbs, cashews, water and a leavening agent like baking soda or eno (fruit salt) to make a nice batter of medium consistency. The reaction of alkaline eno or baking soda with the acidity of the yogurt helps in leavening the batter thereby giving it a soft and fluffy texture. Favorful batter is steamed in an idli maker to make fluffy cakes.
Make rava idli whenever you need a quick and easy breakfast or snack. The rava idli batter gets made within minutes and then, as the idli is steaming, Prepare the coconut chutney, which is the traditional dip to serve with idli. Rava Idli arranged in a circular way on a white plate kept on a white marble backdrop with two chutney (dips) placed above the plate. The combination of ingredients to make savory cakes soft, moist, fluffy and delicious are :-
Leavening Agent: 1 teaspoon of eno (fruit salt) is perfect for the amount of rava and curd used in the recipe and helps the idli to be soft, fluffy without the soapy aroma.
Veggies: You can add steamed green peas. Just boil the peas beforehand and also grate the veggies ahead of time so they are ready to add.
Curd (Yogurt): Use fresh curd. You can even use sour curd to make the idli.
Idli Pan: You will require an idli pan to make steamed cakes. Idli pans are made to fit perfectly into a pressure cooker or steamer.
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
- Yield4 Plates
- Serving Size150 g
- Energy225 cal
- For Idli :
- Rava/Sooji – 1 cup
- Curd – 1/2 cup
- Carrot – 1/4 cup packed
- Hing – 1/8 tsp
- Water – little less than 1/2 cup
- Cashews – 5 to 6 broken and whole cashews
- Coriander leaves – 2 tbsp chopped finely
- Baking Soda (or) Eno fruit salt – 3/4 tsp
- Salt – to taste
- Mustard seeds – 1 tsp
- Urad Dal – 1/4 tsp
- Channa Dal – 1/2 tsp
- Turmeric powder – a pinch
- Oil – 3 tsp
- Ghee – 1 tsp
- Soak channa dal in water for 15 mins and set aside.
- Roast cashews in little ghee till golden brown and keep aside.
- Reserve few whole cashews too. Set aside.
- Add oil & remaining ghee and add the items under ‘to temper.’
- Allow to splutter, add turmeric powder, hing and carrot.
- Saute until it shrinks and raw smell leaves.
- Add rava and roast for 3 mins.
- Cool down for few mins and keep aside.
- Transfer this mixture to curd.
- Add broken cashews, chopped coriander leaves, salt and mix well.
- Add baking soda / Eno fruit salt and mix, it will become frothy.
- Add water little by little to form idly batter consistency.
- After mixing do not let the batter to sit for more time.
- Place each roasted cashew upside down on the idli plate.
- Pour the batter immediately into the idli moulds and steam it for 5-8 mins.
- Insert a knife or fork in the middle and check.
- If it comes out clean then idlis are done else steam it for few more mins.
- Allow it to rest for 5 mins then unmould.
- Top it ghee and Serve hot with any chutney.
- Ensure not to allow the batter to rest, after baking soda is added.
- You can use Eno fruit salt for best results to give a more porous texture.
- Baking soda does a good job too.
- You can even add green chilli paste for spice level.
- Coconut Chutney: Rava idli tastes amazing served with a coriander leaves coconut chutney.
- Sambar: Rava Idli tastes good with Sambar – a vegetable stew cooked with dal, veggies and tamarind.
- Potato Sagu: Both rava idli and potato sagu is a great combination which is a lightly spiced potato curry from the Karnataka cuisine.
- Idli Podi: Idli podi makes for a good side which is a dry powder made with lentils and red chilies and has a spicy, earthy flavor along with a somewhat crunchy texture. Sesame oil or ghee is then mixed with the idli podi to make a delicious paste to dip the idli in.
- 4 servings per container
- Serving Size150 g
- Amount per serving
- % Daily Value*
- Total Fat3 g3.85%
- Saturated Fat0 g0%
- Trans Fat0 g
- Polyunsaturated Fat0 g
- Monounsaturated Fat0 g
- Cholesterol0.5 mg0.17%
- Sodium246 mg10.7%
- Total Carbohydrate10 g3.64%
- Dietary Fiber7 g25%
- Total Sugars28 g
- Protein12 g24%
- Calcium0.4 mg0.03%
- Iron0.4 mg2.22%
- Vitamin B12 (Cobalamine)0.9 mcg37.5%
- Magnesium0.3 mg0.07%
- Zinc0.4 mg3.64%