Rava Idli Recipe - How to make Rava Idli

Rava Idli recipe is a quick idli variations which needs less time to prepare. Please follow the simple steps for preparing the recipe along with picture. It goes very well with almost all chutney. There are also different variations of Rava idli that can be prepared by adding boiled vegetables to the batter.

This rava idli will be prepared by using two simple ingredients white rava and curd. For variations in rava idli I usually boil finely chopped carrot, beans and  peas and add it to the batter and pour the batter into the idli mould. This version of vegetable rava idli will be more colorful.

Ingredients for Rava Idli Recipe: (Makes around 9 idlis) Rava (Sooji) – 1 cup Curd (Yogurt) – ½ cup Water – as required for desired consistency Cashew – 8 broken Ghee - 2 tbsp Baking Soda or Eno Fruit Salt – ¾ tsp Salt to taste To Temper: Mustard Seeds – 1 tsp Split Urad dal – 1 tsp Channa dal / Kadala Paruppu – 1 tsp Curry leaves few finely chopped

Method:

• Heat ghee in a pan and fry cashews till golden brown and keep aside. With the same ghee in the pan, roast rava by stirring continuously till slight aromatic smell comes. Transfer it to the mixing bowl and keep aside. Heat oil in the pan, add mustard seeds and allow it to crackel. Add urad dal, channa dal allow it to slightly brown and add finely chopped curry leaves.
  
• Add the tempered items and fried cashews to the roasted rava in the mixing bowl. Allow rava mixture to cool completely. Add curd, salt and mix it well. Add water according to the consistency neither thick or thin. keep aside for 15 to 20 minutes. Just before steaming adjust the consistency to idli batter consistency by adding water and add baking soda / Eno fruit salt.
  
• Pour rava idli batter to the greased idli mould and steam. Steam it until toothpick inserted in the idli comes out clean. Remove the rava idli from the mould and serve with your favorite chutney.
  

Serve rava idli with Coconut Chutney, Tomato Chutney, Mint Chutney or with any of your favorite chutney.

Note:

• Always add baking soda / Eno fruit salt just before steaming idli.
• You can adjust curd and water while mixing.