Egg Rava Idli
A creative twist on the classic South Indian breakfast! Soft semolina idlis are steamed with a savory, spiced egg layer at the bottom. It's a protein-packed, fluffy, and delicious meal perfect for a quick breakfast or tiffin.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Rava Batter
- b.In a pan, dry roast the rava on low heat for 3-4 minutes until it becomes aromatic. Do not let it change color. Transfer to a bowl and let it cool completely.
- c.Once cool, add curd and 3/4 tsp of salt to the rava. Mix well.
- d.Gradually add water to form a thick, lump-free batter, similar in consistency to traditional idli batter. Cover and let it rest for 10-15 minutes.
- 2
Step 2
- a.Make the Tempering
- b.Heat ghee or oil in a small pan. Add mustard seeds and let them splutter.
- c.Add urad dal and chana dal, and sauté for a minute until they turn light golden.
- d.Add the grated ginger, chopped green chilies, curry leaves, and hing. Sauté for another 30 seconds.
- e.Pour this tempering mixture into the rested rava batter and mix everything well.
- 3
Step 3
- a.Prepare the Egg Mixture
- b.In a separate bowl, crack the 4 eggs.
- c.Add the finely chopped onion, chopped coriander leaves, turmeric powder, red chili powder, black pepper powder, and the remaining 1/4 tsp of salt.
- d.Whisk everything together until the mixture is light and well combined.
- 4
Step 4
- a.Assemble and Steam the Idlis
- b.Add about 1-2 inches of water to an idli steamer or a large pot and bring it to a rolling boil.
- c.Grease the idli molds thoroughly with oil.
- d.Pour about 1 to 1.5 tablespoons of the whisked egg mixture into the bottom of each mold.
- e.Just before steaming, add the Eno fruit salt to the rava batter and mix gently for a few seconds. The batter will become frothy and airy.
- f.Working quickly, pour the rava batter over the egg layer in each mold, filling it up to 3/4 full.
- g.Carefully place the idli stand inside the steamer.
- 5
Step 5
- a.Steam and Serve
- b.Cover the steamer and steam the idlis on medium-high heat for 10-12 minutes.
- c.To check if they are cooked, insert a toothpick into the center of an idli. It should come out clean.
- d.Turn off the heat and let the idli stand rest in the steamer for 2-3 minutes.
- e.Carefully remove the stand. Use a wet spoon to gently demold the idlis.
- f.Serve the hot Egg Rava Idlis immediately with coconut chutney or sambar.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the rava is completely cool before adding curd to prevent lumps.
- 2Add the Eno fruit salt only when you are ready to steam the idlis. Do not let the batter sit after adding it.
- 3Do not over-mix the batter after adding Eno, as this will deflate the air bubbles.
- 4Greasing the molds well is crucial to prevent the egg layer from sticking.
- 5You can adjust the spices in the egg mixture to your preference.
Adapt it for your goals.
Vegetarian
To make a vegetarian version, skip the egg layer. You can add 1/4 cup of finely chopped vegetables like carrots, peas, and bell peppers directly into the rava batter.
spicySpicy
For a spicier kick, add 1 finely chopped red chili along with the green chili in the tempering and increase the red chili powder in the egg mixture to 1 tsp.
kid friendlyKid friendly
Omit the green chilies and reduce the spice powders in the egg mixture. You can add a little grated cheese on top of the egg layer before adding the batter.
high proteinHigh protein
Add 1/4 cup of cooked and crumbled paneer or firm tofu to the egg mixture for an extra protein boost.