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Rava idli is a variation of Idli which are made from semolina (Rava). Rava is also called as Sooji or Suji and that is why in many places it is called Sooji idli.
These take very less time and is very delicious and at the same time it give you a nice and well deserved break from normal idli. Believe me once you will have and I assure that you are going to love it.
What is Idli ?
Idli or idly are a type of savoury rice cake and originated in Indian subcontinent, popular as breakfast recipe throughout India and northern Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.
Courtesy: Wikipedia
Make sure that the mixture should not be neither too thick nor too thin
After 15 minutes if needed add little more water
Put baking soda into the mixture and mix it well.
Again Make sure that the mixture should not be neither too thick nor too thin.
Our Batter is ready, keep it aside.
Now we will add tempering in the batter.
To make tempering heat oil in a small pan.
Once heated add Urad Dal and Rai (Mustard Seeds).
Add some Curry leaves.
Cook for 1-2 minutes or till they become little brown or start crackling.
Add tempering in batter and mix well.
Take a cooker and pour 2 small glass of water in it.
Let the water warm up.
Meanwhile, take the idli stand and grease it with little oil.
Pour the mixture with the spoon in the sections of the stand.
Keep the idli stand in the cooker and cover it with the lid without the whistle.
Cover it. The idli gets cooked in around 20 minutes.
Take out the idli stand from the cooker and let it cool down.
Take out each one from stand with the help of a spoon and put them on a plate.
Make sure that the mixture should not be neither too thick nor too thin
After 15 minutes if needed add little more water.
Put baking soda into the mixture and mix it well.
Again Make sure that the mixture should not be neither too thick nor too thin.
Our Batter is ready, keep it aside.
Now we will add tempering in the batter.
To make tempering heat oil in a small pan.
Once heated add Urad Dal and Rai (Mustard Seeds).
Add some Curry leaves.
Cook for 1-2 minutes or till they become little brown or start crackling.
Add tempering to batter.
Mix well.
Take a cooker and pour 2 small glass of water in it.
Let the water warm up.
Meanwhile, take the idli stand and grease it with little oil.
Pour the mixture with the spoon in the sections of the stand.
Keep the idli stand in the cooker and cover it with the lid without the whistle.
Close the idli cooker. The idli gets cooked in around 20 minutes.
Take out the idli stand from the cooker and let it cool down.
Take out each Rava idli from the idli stand with the help of a spoon and put them on a plate.
Rava Idli is ready. Serve it with sambar, coconut chutney, chana dal chutney or peanut chutney or tomato chutney.
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These take very less time and is very delicious and at the same time it give you a nice and well deserved break from normal idli. Believe me once you will have and I assure that you are going to love it.
What is Idli ?
Idli or idly are a type of savoury rice cake and originated in Indian subcontinent, popular as breakfast recipe throughout India and northern Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.
Courtesy: Wikipedia
Ingredients for Rava Idli / Sooji Idli
- Rava (sooji) - 300-400 gms. (3-4 small bowls)
- Curd - 200 gms. (Whisked well)(2 cup)
- Water - 100 gms. (1 cup)
- Salt - 3/4 tea spoon (or according to the taste)
- Ginger - Grated
- Mustard Seeds - 3-4 spoon
- Coriander leaves
- Curry leaves
- Urad Dal (Split Black gram pulse) - 3-4 spoon
- Baking soda - 1 tea spoon.
- Oil - 1 tablespoon ( to grease the idli stand)
Rava Idli Recipe Steps
Mix Curd, Sooji, Salt, ginger and coriander leaves and mix well.Make sure that the mixture should not be neither too thick nor too thin
After 15 minutes if needed add little more water
Put baking soda into the mixture and mix it well.
Again Make sure that the mixture should not be neither too thick nor too thin.
Our Batter is ready, keep it aside.
Now we will add tempering in the batter.
To make tempering heat oil in a small pan.
Once heated add Urad Dal and Rai (Mustard Seeds).
Add some Curry leaves.
Cook for 1-2 minutes or till they become little brown or start crackling.
Add tempering in batter and mix well.
Take a cooker and pour 2 small glass of water in it.
Let the water warm up.
Meanwhile, take the idli stand and grease it with little oil.
Pour the mixture with the spoon in the sections of the stand.
Keep the idli stand in the cooker and cover it with the lid without the whistle.
Cover it. The idli gets cooked in around 20 minutes.
Take out the idli stand from the cooker and let it cool down.
Take out each one from stand with the help of a spoon and put them on a plate.
Serving:
Serve hot idlis with sambar, coconut chutney, chana dal chutney or peanut chutney or tomato chutney.Recipe Steps with Pictures
Mix Curd, Sooji, Salt, ginger and coriander leaves and mix well.
Our Batter is ready, keep it aside.
To make tempering heat oil in a small pan.
Serving:
Rava Idli is ready. Serve it with sambar, coconut chutney, chana dal chutney or peanut chutney or tomato chutney.
You Can also watch Rava idli or Suji idli video with English subtitles
Audio Language: Hindi
Subtitle Language: English
Some more vegetarian recipes which you might want to look
 |
| Punjabi Aloo Paratha Potato stuffed flatbread |
 |
| Paneer Bhurji Fresh Cheese Recipe |
 |
| Methi Poori | Methi Puri |
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