Rava Idli Recipe | Instant Idli | कुछ ही मिनटों में बनाईये रवा इडली | Chef Sanjyot Keer

semolina

🥗Healthier: oats

💰Cheaper: rice flour

Oats provide fiber and are gluten-free.

yogurt

🥗Healthier: buttermilk

💰Cheaper: milk + lemon juice

Buttermilk is lighter and aids fermentation.

baking soda

🥗Healthier: baking powder

Baking powder can provide a similar leavening effect.

vegetables

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini adds moisture and is often less expensive.

Set a pan over high flame & once it gets hot add in the oil.

Add mustard seeds, chana dal, urad dal, stir & cook them over low flame until they get slightly light golden brown.

Add ginger, green chilli, cashew, curry leaves & asafoetida, stir well & then add the semolina & cook it over medium low flame for 2-3 minutes.

Transfer the mixture into a bowl & cool it down completely.

Once cooled, whisk the curd & add it into the semolina mixture, along with fresh coriander, salt & whisk well.

Add water to adjust the consistency of the batter, keep the batter semi thin as the semolina absorbs a lot of water, cover & let the batter rest for 20-25 minutes.

While the batter is resting, make the chutney by adding coconut, roasted chana dal & all the ingredients into a mixer grinder jar, grind it into a fine chutney & transfer it into a bowl.

To make the tempering, set a pan over high heat, add oil once the pan gets hot & let the oil heat as well.

Add chana dal & urad dal, stir well & cook them briefly then add mustard seeds, curry leaves & red chillies, stir once & immediately pour the tadka over the chutney & mix well.

Check the batter's consistency after resting & add water accordingly, it should be like a normal idli batter.

Add the baking soda & a splash of water & mix really well, your rava idli batter is ready.

Grease the idli trays, place the fried halved cashews into the mould then pour the batter into the moulds, fill 3/4th of the mould.

Place the trays in the steamer, steam the idlis for 10 mins.

Check by inserting a toothpick, the toothpick should come out clean.

Take the trays out from the steamer & let them cool down slightly for 2-3 minutes then demould the idlis.

Serve the delicious, soft & spongy rava idlis with the coconut chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens