Introduction:
Rava Idli is a popular South Indian breakfast dish known for its soft and fluffy texture. Unlike traditional idli, which is made with fermented rice and lentil batter, Rava Idli is made using semolina or rava, making it a quick and easy option for breakfast or brunch. In this blog post, we will guide you through the step-by-step process of preparing delicious Rava Idli that will leave you craving for more.
Ingredients:
For the Rava Idli Batter:
- 1 cup rava (semolina)
- 1 cup plain yogurt
- 1/4 cup finely chopped carrots
- 1/4 cup green peas
- 1/4 cup finely chopped cilantro (coriander leaves)
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped green chilies
- A pinch of asafoetida (hing)
- Salt to taste
- Water as needed
For Tempering:
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (split black lentils)
- A few curry leaves
For Garnishing:
- Finely chopped cilantro (coriander leaves)
Instructions:
Preparing the Rava Idli Batter:
1.
Heat oil in
a pan or kadai over medium heat. Add the mustard seeds and cumin seeds.
2.
Once the
seeds start spluttering, add the asafoetida, chopped ginger, and green chilies.
Sauté for a minute.
3.
Add the
chopped carrots and green peas. Cook for a few minutes until the vegetables are
slightly tender.
4.
In a
separate mixing bowl, take the rava (semolina) and add plain yogurt. Mix well
to combine.
5.
Add the sautéed
vegetables, chopped cilantro, and salt to the rava-yogurt mixture. Mix
everything together.
6.
Gradually
add water and stir the batter until it reaches a thick yet pourable
consistency. Let the batter rest for 15-20 minutes.
Preparing the Tempering:
1.
Heat oil in
a small pan over medium heat. Add the mustard seeds and urad dal.
2.
Once the
mustard seeds start spluttering and the urad dal turns golden brown, add the
curry leaves. Sauté for a few seconds.
3.
Pour this
tempering over the prepared Rava Idli batter and mix well.
Steaming the Rava Idlis:
1.
Grease the
idli plates with oil or ghee.
2.
Bring water
to a boil in the idli steamer or a large pot.
3.
Give the
batter a gentle stir and pour it into the greased idli plates, filling each
cavity about three-fourths full.
4.
Place the
idli plates in the steamer or pot, cover with a lid, and steam for about 12-15
minutes or until the idlis are cooked through.
5.
To check if
the idlis are done, insert a toothpick or a knife into the center of an idli.
If it comes out clean, the idlis are ready.
6.
Remove the
idli plates from the steamer and let them cool for a few minutes.
7.
Using a
spoon or a knife, gently remove the idlis from the plates.
Serving:
Serve the hot and fluffy Rava Idlis with coconut
chutney, tomato chutney, or sambar. Garnish with finely chopped cilantro for
added freshness and flavor.
Tips:
- Ensure that the batter has a thick yet pourable
consistency. If it becomes too thick, you can add a little water to adjust
the consistency.
- You can add grated coconut, cashews, or other
vegetables of your choice to the batter to enhance the taste and texture.
- For a variation, you can also add a pinch of baking
soda to the batter before steaming the idlis to make them even softer.
Conclusion:
Rava Idli is a versatile and scrumptious dish that can be enjoyed for breakfast, brunch, or even as a light snack. With its simple preparation process and delicious flavors, it is a favorite among both kids and adults. So, follow the steps mentioned in this blog post, and get ready to relish the delightful taste of homemade Rava Idlis.