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Instant, fluffy steamed cakes made from semolina and yogurt, with a savory tempering of mustard seeds and lentils. A quick and easy South Indian breakfast classic, ready in under an hour without any fermentation.
Roast the Rava: In a heavy-bottomed pan, dry roast 1 cup of rava on low-medium heat for 5-7 minutes. Stir continuously until it becomes aromatic and feels grainy, ensuring it does not change color. Transfer to a large mixing bowl and let it cool completely.
Prepare the Tempering: Heat 2 tbsp of ghee in the same pan over medium heat. Add 1 tsp of mustard seeds and let them splutter. Then, add 1 tsp urad dal, 1 tsp chana dal, and 10 broken cashew nuts. Sauté for 1-2 minutes until the dals turn light golden brown. Add 2 finely chopped green chilies, 1 inch of grated ginger, 1 sprig of curry leaves, and 1/4 tsp of hing. Sauté for another 30 seconds until fragrant.
Make and Rest the Batter: Pour the hot tempering over the cooled rava. Add 1 cup of curd, 2 tbsp of chopped coriander leaves, and 1 tsp of salt. Mix well to combine. Gradually add about 1 cup of water, stirring to form a thick, lump-free batter with a consistency similar to pancake batter. Cover and let it rest for 20 minutes. This allows the rava to absorb moisture and swell.
Prepare the Steamer: While the batter rests, grease the idli molds with a little oil or ghee. Add 1.5 to 2 cups of water to an idli steamer or a large pot and bring it to a rolling boil over medium-high heat.
Finalize Batter and Fill Molds: After 20 minutes, check the batter's consistency. It will have thickened. Add a few tablespoons of water if needed to bring it back to a thick, pouring consistency. Just before steaming, add 1 tsp of Eno fruit salt. Gently mix in one direction for about 20-30 seconds until the batter becomes frothy and light. Do not overmix. Immediately pour the batter into the greased molds, filling them about 3/4 full.
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Instant, fluffy steamed cakes made from semolina and yogurt, with a savory tempering of mustard seeds and lentils. A quick and easy South Indian breakfast classic, ready in under an hour without any fermentation.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 283.46 calories per serving with 8.93g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Steam the Idlis: Place the idli stand into the steamer with boiling water. Cover with a lid and steam on medium-high heat for 12-15 minutes. To check for doneness, insert a toothpick into the center of an idli; it should come out clean.
Rest and Serve: Turn off the heat and let the idlis rest in the steamer for 5 minutes. This prevents them from breaking upon removal. Carefully take out the idli stand. Let it cool for another minute before using a wet spoon or knife to gently demold the idlis. Serve hot with coconut chutney and sambar.
Add 1/4 cup of finely grated carrots, peas, or finely chopped beans to the batter along with the tempering for a more nutritious and colorful idli.
Add 1/4 tsp of turmeric powder and 1/2 tsp of sambar powder to the tempering for a spicier, more flavorful masala version.
Cut leftover idlis into quarters and shallow fry them with mustard seeds, curry leaves, and a pinch of chili powder for a delicious evening snack.
Semolina (rava) is rich in complex carbohydrates, providing a sustained release of energy, making it an excellent breakfast to start your day.
The use of curd (yogurt) provides beneficial probiotics, which are good bacteria that improve digestion and support a healthy gut microbiome.
Since Rava Idli is steamed and not fried, it is naturally low in fat and cholesterol, making it a heart-healthy choice compared to many other breakfast items.
Yes, Rava Idli is a relatively healthy breakfast option. It's steamed, not fried, making it low in fat and calories. The semolina provides energy, and curd adds protein and probiotics. To make it even healthier, you can add grated vegetables like carrots or beans.
One serving of Rava Idli (approximately 3 pieces) contains around 250-300 calories, depending on the specific amounts of ghee and cashews used. It's a light yet satisfying meal.
This can happen for a few reasons: 1) The rava was not roasted properly. 2) The batter was too thin or too thick. 3) You overmixed the batter after adding Eno, which deflated the air bubbles. 4) The Eno was old or expired.
Eno or baking soda is essential for the instant leavening that makes these idlis light and fluffy. Without it, the idlis will be flat and dense. Always use plain, unflavored Eno for best results.
You can prepare the batter base (rava, curd, tempering, water) and store it in the refrigerator for up to a day. However, you must add the Eno or baking soda only just before you are ready to steam the idlis, as its leavening effect is immediate.