Rava Idli Recipe
Rava Idlis are a delicious and nutritious South Indian dish that is quick and easy to prepare. With its light and fluffy texture and delicate flavor, Rava Idlis are a perfect alternative to traditional idlis and are sure to become a staple in your kitchen. So why wait? Grab your ingredients, equipment, and start cooking up a storm!
Ingredients
- 1 cup suji / rava / semolina rava
- 1/2 cup yogurt / dahi / curd
- 1/2 cup water
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp mustard seeds / rai
- 1/2 tsp Cumin (Jeera)
- 1/2 tsp urad dal
- 1/2 tsp chana dal / bengal gram
- 1 green chillies finely chopped
- 2 tbsp coconut
- 2 tbsp coriander leaves / cilantro
- 2 tbsp ghee / clarified butter
- Oil
Instructions
Pre-Cooking Preparation Steps
- Before you start cooking Rava Idlis, you will need to gather all of your ingredients and equipment.
- Rinse semolina in a colander under running water to remove any impurities.
- In a mixing bowl, whisk together the semolina, yogurt, water, salt, and baking powder until you have a smooth batter.
- In a pan, heat the ghee or oil and add the mustard seeds. When the seeds begin to pop, add the cumin seeds, urad dal, and chana dal. Fry until golden brown.
- Add the green chili and grated coconut to the pan and fry for another minute.
- Pour the seasoned mixture into the batter and stir to combine.
- Finally, fold in the chopped coriander leaves.
- Grease the idli plates with oil and set aside.
Cooking Steps
- Now that you have completed the pre-cooking preparation steps, it is time to start cooking your Rava Idlis. Here are the cooking steps you should follow:
- Fill the idli plates with the batter, filling each mold about 3/4 full.
- Place the idli plates in a steamer and steam for 10-12 minutes or until the idlis are fully cooked. To check if they are fully cooked, insert a toothpick or knife into the center of an idli. If it comes out clean, the idlis are ready.
- Remove the idli plates from the steamer and let them cool for a few minutes.
- Using a spatula, gently remove the idlis from the plates and place them on a serving platter.
Equipment Used for This Recipe
- Idli plates
Notes & Tips
Notes & Comments
- For a crisp texture, use semolina that is fine in texture.
- You can use either ghee or oil in the batter, but ghee will give a better flavor.
- If the batter is too thick, you can add a little more water to achieve the desired consistency.
- You can also add other spices, such as cardamom or nutmeg, to enhance the flavor of the Rava Idlis.
Nutrition Information (Note: Approximate)
Nutrition Facts
Rava Idli Recipe
Amount per Serving
Calories
262
% Daily Value*
Fat
11
g
17
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
23
mg
8
%
Sodium
742
mg
32
%
Potassium
147
mg
4
%
Carbohydrates
34
g
11
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin A
47
IU
1
%
Vitamin B1
0.4
mg
27
%
Vitamin B2
0.3
mg
18
%
Vitamin B3
3
mg
15
%
Vitamin B5
0.4
mg
4
%
Vitamin B6
0.1
mg
5
%
Vitamin B12
0.1
µg
2
%
Vitamin C
2
mg
2
%
Vitamin D
0.03
µg
0
%
Vitamin E
0.2
mg
1
%
Vitamin K
1
µg
1
%
Calcium
110
mg
11
%
Iron
2
mg
11
%
Magnesium
28
mg
7
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.