Rava Masala Idli Recipe | Quick Idli Recipe

how to make Rava Idli Recipe | Quick Idli Recipe

Are you a bachelor, and an idli lover too, then think no more. Rava Idli, is one of the quickest beakfast for busy people. No soaking and grinding for long hours.

Rava idli is made by roasting almost all the ingredients and soaking it in curd in few minutes and finally steaming in the same way how we make normal idlis. It taste great even without any side dish or chutney. Believe me, even an idli hater will start loving it.

how to make Rava Idli Recipe | Quick Idli Recipe

How to make Rava Idli Recipe | Quick Idli Recipe with step by step photos:

1. Heat oil and ghee in a pan or kadhai. Fry cashews till golden brown. Take it out and keep aside. In the same oil, splutter mustard seeds.     


2. Add rest of the ingredients in order till ginger. Saute for 1-2 minutes. Add rava, mix well and fry for another 2-3 minutes.


3. Add grated carrot and coriander leaves. Saute well. Switch off the flames and allow it to cool. 


4. Transfer it to a mixing bowl. Add water. The water quantity will vary according to the variety of rava.

5. This time I used brown rava, which is thicker and brown, which needed 1/2 cup of water for the said quantity of rava. Remember the consistency should'nt be runny or too dry. It should have a thick batter consistency. After adding water, add curd. Mix well and keep it aside for 15-20 minutes.


6. Grease all the steaming idli plates with oil. Heat water in the meantime fill the plates with the idli mixture. When the water starts boiling. Keep all the plates inside the steamer. Close it and steam for 10 minutes.


7. Unmould it and serve hot with your favourite chutney.

 Rava Idli Recipe | Quick Idli Recipe

 KeywordbreakfastSouth Indian
 Prep Time25 minutes
 Cook Time12 minutes
 Passive Time30 minutes

  1. Heat oil and ghee in a pan. Splutter mustard seeds. Add chana dal, roast till its golden brown. Then add urad dal, curry leaves, hing and ginger-green chilly and saute it for a minute.
  2. Finally add cashew, rava and grated carrot and roast for 4-5 minutes or till rava is light golden brown. Turn off the flames.
  3. Take this mixture in a mixing bowl, add curd, coriander leaves, salt and water(little by little). The consistency should not be too thin or too thick. Keep it aside for 15-20 minutes.
  4. Heat water in an idli steamer. Add baking powder to the batter. Mix well.
  5. Pour the batter in the greased idli moulds. Steam it for 10 - 12 minutes on low flame to get soft and spongy idlis.
  6. Take out the idlis and serve hot with your favourite chutney or sambar.
For variation, you can add 1 medium onion chopped after you add ginger. Saute it till golden brown. And the rest of the recipe goes as explained below.
Depending on your choice, you can even add cabbage and capsicum along with onion. Instead of baking soda, 1/2 - 3/4 tsp of Eno or fruit salt can be added.

Tip : If idlis not coming out in shape, wait for 5 minutes before demoulding it.

No comments:

Post a Comment