Some recipes are so satisfying that you wish to make them again and again. Rava Idli Recipe | Instant Rava Idli Recipe is one such breakfast option for us. Easy to make and needs barely 30 minutes of prepping. 

Rava Idli Recipe | Instant Rava Idli Recipe

These Rava Idlis are soft, fluffy and very delicious 🙂 I usually pair this with Sambhar and sometimes with coconut chutney (all 3 of them are my Mom’s recipe). I can live on them! The Sambhar is also an instant recipe. All one has to do is pressure cook everything! Yes, it’s a kind of a tiffin Sambhar. The chutney, now that’s something which is so delicious, it’s a no brainer and take 10 minutes!! An entire breakfast spread in an hour, tops! Weekend goals??! Sorted!

Rava Idli Recipe | Instant Rava Idli Recipe

Yes, I like a ton of curry leaves in my South Indian cooking. And rightly so! It adds such a depth of flavor and a ton  of earthiness. I love it 🙂 Oh and yes, the little veggies that you see floating in my Sambhar are small florets of cauliflower, small carrot sticks and some French beans. You can add pumpkin, ash gourd or even some brinjals if you wish to add more veggies.

Coming to the Rava Idli recipe, it’s basically really simple. But as every simple recipe out there, this one too needs a bit of focus. The proportion is everything! Mess that and you’ll not get these beautiful white Rava idlis.

We will start with the recipe for the Idli.
First, we will dry roast the Rava/ semolina for 3-5 minutes. Ensure that the flame is on a low setting.
The color of the Rava/ semolina must not change.
Next, add curd and salt to the toasted Rava/ semolina.
Mix well. Add water and eno fruit salt.

Rava Idli Recipe | Instant Rava Idli Recipe
Mix well until smooth.
Cover the bowl and let the batter rest for 30 minutes.
Pour the batter into Idli plates and place in the Idli cooker which has an inch of water boiling at its base.
Steam the idlis for 12-15 minutes on medium flame.
Rava Idli Recipe | Instant Rava Idli Recipe
Rava Idli Recipe | Instant Rava Idli Recipe

Serve hot with accompaniments.

For the Sambhar
Wash and soak the dal for 30 minutes. Add the soaked dal in the pressure cooker with water, salt, turmeric powder.
Add the tomatoes, curry leaves, onions & bottle gourd too. Cook them together in the pressure for 2-3 whistles. Let the pressure cooker cool down completely before opening the lid.
The dal & the veggies must be soft & mushy by now. You can add some water to correct the consistency if needed and boil the dal for about 2-3 minutes.
Next, add sambhar powder and grated jaggery to the tamarind pulp and mix well. Add this mixture to the cooked dal & veggies. Stir well and boil the sambhar for 3-4 minutes.
Now to temper the sambhar, heat oil in a small pan. Add all the ingredients listed above ‘for tempering’ to the hot oil and let them splatter for about 2 minutes.
Add this tempering to the boiled sambhar and mix well. Cover with a lid for a few minutes. Serve piping hot with Idli/ Dosa/ boiled rice.

Rava Idli Recipe | Instant Rava Idli Recipe

Prep Time: 35 minutes

Cook Time: 15 minutes

Total Time: 50 minutes

Yield: 10-11 medium sized idlis

Rava Idli - A light, quick and delicious take on South Indian favorite, steamed rice and lentil cakes makes for ideal breakfast or a complete meal.

Ingredients

    Idli
  • 1 cup fine Bombay Rava/ semolina
  • 1 cup thick curd
  • salt to taste
  • 1/4 cup + 2 tbsp. water
  • 1/4 tsp eno fruit salt
  • Sambhar
  • 3/4 cup tuar/ arhar dal (skinned & split pigeon peas)
  • 2+1/2 cup water
  • Salt to taste
  • 1/2 tsp turmeric powder
  • 1/2 cup chopped tomato
  • 1/2 cup sliced onions
  • 1/2 cup cubed lauki (bottle gourd, one can add more veggies of your choice)
  • 1/4 cup tamarind pulp
  • 1/2 tsp grated jaggery
  • 2 tsp Sambhar powder (I use MTR)
  • 6-7 curry leaves
  • For tempering:
  • 3 tbsp. oil
  • 1/2 tsp mustard seeds (rai)
  • A pinch of hing (asafoetida)
  • 2-3 whole ber mirchi
  • A few curry leaves

Instructions

    Idli
  1. First, we will dry roast the Rava/ semolina for 3-5 minutes.
  2. Ensure that the flame is on a low setting.
  3. The color of the Rava/ semolina must not change.
  4. Next, add curd and salt to the toasted Rava/ semolina.
  5. Mix well. Add water and eno fruit salt.
  6. Mix well until smooth.
  7. Cover the bowl and let the batter rest for 30 minutes.
  8. Pour the batter into Idli plates and place in the Idli cooker which has an inch of water boiling at its base.
  9. Steam the idlis for 12-15 minutes on medium flame.
  10. Once the idlis have steamed, remove the plates from the cooker.
  11. Let them cool for a couple of minutes before removing the idlis from their cavity.
  12. Serve with Sambhar and Chutney.
  13. Sambhar
  14. Wash and soak the dal for 30 minutes. Add the soaked dal in the pressure cooker with water, salt, turmeric powder.
  15. Add the tomatoes, curry leaves, onions & bottle gourd too. Cook them together in the pressure for 2-3 whistles. Let the pressure cooker cool down completely before opening the lid.
  16. The dal & the veggies must be soft & mushy by now. You can add some water to correct the consistency if needed and boil the dal for about 2-3 minutes.
  17. Next, add sambhar powder and grated jaggery to the tamarind pulp and mix well. Add this mixture to the cooked dal & veggies. Stir well and boil the sambhar for 3-4 minutes.
  18. Tempering
  19. Heat oil in a small pan. Add all the ingredients listed above 'for tempering' to the hot oil and let them splatter for about 2 minutes.
  20. Add this tempering to the boiled sambhar and mix well. Cover with a lid for a few minutes. Serve piping hot with Idli/ Dosa/ boiled rice.

Notes

Proportions are key, so follow the recipe correctly. Do not store the batter in the refrigerator as it gives the best results when fresh.

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Rava Idli Recipe | Instant Rava Idli Recipe

Love,
Shreya

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