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rava idli on the plate

Rava Idli (No Fermentation)

By Jigna
Rava Idli is a steamed semolina cake that is soft, light, fluffy, and delicious! Unlike traditional Idli, it is a quick recipe and does not require the fermentation process.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Cuisine South Indian
Course Breakfast
Diet Vegetarian
Servings 12 -14

Ingredients
  

  • 1 cup (180g) semolina (Rava/Rawa)
  • 1½ cups (360g) yogurt
  • 1 teaspoon salt
  • 1 green chili finely chopped (optional)
  • ½- inch ginger peeled and grated
  • 2 tablespoon finely chopped cilantro
  • 1 tablespoon ghee or oil
  • 2 teaspoon chana dal
  • 2 teaspoon urad dal
  • 1 teaspoon mustard seeds
  • 8-10 curry leaves
  • 8-10 cashews, roughly chopped

Instructions
 

  • Add the rava to a heavy-bottomed pan and roast it on low-medium heat until it becomes aromatic and lighter, about 6-8 minutes. The rava should not get brown or golden, so stir it continuously.
  • Transfer the roasted rava to a mixing bowl and allow it to cool. Once it cools to room temperature, add yogurt, salt, green chilis, ginger, and cilantro. Mix well to prepare a batter.
  • Heat ghee or oil in a pan and add chana dal and urad dal. Roast the lentils until they are light brown. Add mustard seeds, curry leaves, and cashews. Stir well and fry until mustard seeds start popping.
  • Turn off the heat, add the tempering to the batter, and mix well. The batter should be of the same consistency as the regular idli batter, not too thick or too thin.
  • If your batter is too thick, add more yogurt or water until you get the right consistency. Cover the bowl and allow the batter to rest for 10-15 minutes.
  • While the batter is resting, add 2 to 2½ cups of water to the steamer and bring the water to a boil.
  • Grease the idli plates with oil or ghee.
  • Once the batter is rested, recheck the consistency as the rava absorbs the water. If it looks very thick, add 1-2 tablespoon of water to adjust the consistency.
  • Sprinkle 1 teaspoon ENO over the batter. Quickly but gently mix well.
  • Pour the batter into the idli molds and place the idli stand in the steamer. Cover the steamer and steam the idlis for 10-12 minutes or until done. To check the doneness, insert a skewer or toothpick in the center, which should come out clean.
  • Remove the idli plates and allow them to rest for 2 minutes. Carefully remove the idlis with a knife or spoon.
  • Serve the hot steaming rava idlis with your favorite accompaniments.

Notes

  1. Rava: To make Rava idli, use a fine variety of Sooji. Roasting the rava is essential for a light and fluffy texture.
  2. Yogurt: I used only yogurt with whey for the recipe. But you can use half yogurt and half water. Again, if your yogurt is too sour, use half of the yogurt and half of the water.
  3. Fruit Salt or Baking Soda: I like to make Rava Idli using fruit salt (ENO) for a light and fluffy texture. But if you do not have fruit salt, you can also use baking soda. Add ½ teaspoon of baking soda instead of fruit salt.
  4. Vegetables: You can add vegetables to the batter for the vegetable rava idli. Some suggestions are grated carrots, chopped green peppers, or boiled green peas.

Nutrition (Approximate Values)

Calories : 97kcalCarbohydrates : 14gProtein : 4gFat : 3gSaturated Fat : 2gPolyunsaturated Fat : 0.2gMonounsaturated Fat : 1gCholesterol : 7mgSodium : 221mgPotassium : 85mgFiber : 1gSugar : 2gVitamin A : 60IUVitamin C : 14mgCalcium : 45mgIron : 1mg
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