Rava Idli was first introduced by MTR when the Rice was short in supply during world war-II started. They experimented with the Rava or Semolina instead of Rice and made a breakfast called Rava Idli which became so popular that everyone started to make it. The MTR Company has started instant Rava Idli mix in market and also they have many varieties to mixes in their store. Now a day we get instant mixes in market from many companies. Just add the Curd and water to the instant Rava Idli mix, leave it for 10 minutes then prepare the Idli.
Here I have prepared the Rava Idli mix at home. Try to prepare this mixture at night so that it will be easy to make idli in the morning. Add the Curd and water to the mixture. Prepare the Rava Idli by pouring the Rava Idli batter in the Idli moulds and steam it for 12-15 minutes. The mixture has to cool completely before preparing the Rava Idlies. We can store the Rava Idli mixture for 15 to 20 days in an airtight container, without mixing the Coconut, Grated Carrot and Coriander. Use these three items while preparing the Idli. Now you to make this simple, tasty Rava Idli at home. Serve with your favourite Chutney and Bombay Saagu.
- Medium Rava or Sooji or Semolina – 2 Cups
- Curd – 1 Cup
- Water – 1/2 Cup (Adjust the consistency)
- Finely Chopped Curry Leaves – 2 tsp
- Chopped Coriander Leaves – 2 Tbsp
- Grated Coconut – 1/4 Cup
- Finely chopped Green Chillies – 1
- Grated Carrot – 1/2 Cups (Optional)
- Cooking Soda – 1/2 tsp
- Oil & Ghee – 1 Tbsp
- Mustard Seeds – 1 tsp
- Urad Dal or White Lentils – 1/2 tsp
- Channa Dal or Bengal Gram – 1 tsp
- Chopped Cashew Nuts – 10
- Chopped Curry Leaves – 1 Tbsp
Preparation Time: 20 minutes
Soaking Time: 10 minutes
Time to cook Rava Idli: 15 mins
How to Make Rava Idli:
- Heat Oil & Ghee in a pan, add Mustard Seeds, once it splutters add Urad dal. When the Urad Dal becomes golden in colour add Channa Dal and fry for a minute. Then add Cashew Nuts until this also becomes golden in colour.
- Keep frying in between each ingredient you add. Add the finely chopped Curry Leaves, followed by finely chopped Green Chilies and fry for a minute. Add the Carrot at this stage (if using) and fry till the carrot gratings shrinks slightly.
- At this stage add the Medium Rava or Semolina to the pan and fry for 5 to 7 minutes over low flame or until you get a good aroma from it. Ensure that the Rava or other items does not get charred.
- Then add Grated Coconut and Coriander Leaves and mix well for few second and switch off the flame.
- After this mixture cools, add the Cooking Soda and Salt to it, mix well. This is Rava Idli mixture and this has to cool completely before preparing the idli. It is better to prepare this mixture at night and cook Idli next day by adding Curd and Water to it.
- To the above prepared Rava Idli mixture, add Curd, Water and mix well to make the Rava Idli batter. Keep this batter for 10 minutes, so as the Rava soaks properly in Curd and Water. Adjust the consistency of the Rava Idli batter if it is to too thick, by adding little Water or Curd.
- Grease the Idli moulds with Ghee slightly, pour a ladle full of batter to each mould and steam it in a Idli pot for minimum 12 to15 minutes. I usually steam the Idlies for 15 minutes. Check the Idli before removing from the mould by inserting a knife, and it should come out clean.
- Serve the Rava Idli with Bombay Saagu or Coconut Chutney. I prepared Garlic Coconut Chutney to serve with Rava Idli.
- Buttermilk can be substituted to Curd & Water.
- Cooking Soda is very important, otherwise you cannot get the spongy and soft Idlies.
- The Rava Idli batter should not be too thick or too watery. It should be like normal Idli batter.
- We can decorate the Idlies using thin Tomato slices or by keeping fried Cashew nuts topped with the grated carrots. Keep any one of these before pouring the batter to the moulds.