Rava Idly/Rava Idli Recipe/Instant Sooji Idli/Southindian/How to make rava idli/Recipe of rava idli/instant rava idli/suji idli recipe/indian cuisine/instant rava idli recipe/sooji idli recipe/suji idli by roshniscuisine
Rava Idly I think atleast 20 times I have prepared but somehow missed the chance to take pictures…finally on that day when I prepared this for breakfast that to on a busy weekday morning decided to do video recording…finally suceeded also…ohoooo pat on my back
You can watch the video here
Table of contents
0:40 how to make the tadka and veggie mixture for rava idli
1:52 how to make the batter for rava idli
What a busy morning that day was…one batch I put for steaming as my daughter got ready to go school…thought in the second batch do recording otherwise she missed her school van on that day
Rava idly tastes super as it has more tadka,more flavour comparing to our regular idly and most important point is it is instant…no soaking,no grinding and no fermentation
If you prepare the rava mixture before hand,you can store it in an air tight container and prepare more quickly by just mixing the curd and water.
This rava mixture can be taken for trip aslo so that you can easily prepare instant upma in a rice cooker…as I prepared during our Hongkong Trip
Now straight come to recipe part…
Preparation Time 10 min
Cooking Time 20 min
Serving Persons 4
2 cups sooji rava
1 n 1/2 cup curd
1 cup water
1/2 tsp turmeric powder
1/4 tsp carom seeds
2 tbsp oil
1 tsp mustard seeds
1/2 tsp cumin seeds
2 tsp moong daal
1 tbsp chandaal
8 to 10 cashewnuts
a pinch of asafoetida
10 to 12 curry leaves
1 tsp ginger paste
1/4 cup grated carrot
Salt to taste
1 tbsp eno fruit salt
Oil to grease the idly plates
First heat a pan,add oil.
When oil is hot,add chanadaal,mustard seeds,cumin seeds,moong daal n saute.
When mustard seeds start splutter add cashew nuts.
When it turns golden colour add curry leaves.
Add a pinch of asafoetida.
Now add the sooji rava with salt and turmeric powder.
Saute in low flame till the raw smell of rava gone and it is properly roasted.
Then in a bowl add curd,carom seeds,ginger paste,salt n water.
Mix this well and finally add grated carrot.
Now to this mixture add the rava mixture and rest this for atleast 15 min.
After 15 min rava absorbs all the curd mixture.
Meanwhile take a big vessel in which you can easily put the idly stand,pour water and put for boiling this.
If you feel the mixture is dry add little water.
The consistency of batter should be our regular idly batter.
Now take a portion of batter and mix half of eno fruit salt and mix well.
Grease the idly plates and pour a spoonfull of mixture in each mould.
Keep the idly plates alternatively as shown in video.
Now put the idly stand carefully in the vessel and cover it.
Let it steam atleast for 10 min in high flame,make sure you put enough water in vessel.
Now after 10 min remove the lid and insert a fork or toothpick in one idly.
If it comes out clean it is done.
Remove from the vessel and make it cool down.
After 5 min,take a cup of water.
Put a spoon inside the water and with that wet spoon demould the idly…in this way it comes out clean.
Serve with any of your favourite chutney.
You can add udad daal also instead of moong daal.
As udad daal has little acidity tendency,I prefer to add moong daal,both has same crunch taste,this useful tip given by my mom.
Put sufficent water for steaming the idly and make sure that the water does not tough the bottom most plate of idly stand,otherwise the idly will be sticky.
If you are not sure better to leave the bottom most plate as it is…as I did in my case.
Fill the batter upto 3/4 th of mould as after steaming it swollen in size.
Make batch by batch and for each batch add eno fruit salt before pouring the batter in mould,otherwise its effect gone.
If you feel the batter is dry,you can always add little extra water to correct the consistency.
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