Idli is a beloved dish among Indians, regardless of whether they are from South India or not. It is delicious, satisfying, and provides the right kind of nutrition. That’s why it’s a popular breakfast choice across the country.
In this post, I am sharing my favorite idli variation – the Rava Idli. This recipe uses suji to create incredibly light, soft, and sumptuous idlis. I have discovered the perfect combination of ingredients for this instant idli recipe, resulting in savory cakes that are fluffy, moist, and delicious.
RAWA IDLI RECIPE-
Ingredients:- 3 tsp oil, 1 tsp mustard, ½ tsp jeera/cumin, 1 tsp Chana dal, pinch asafetida, few curry leaves, 1 finely chopped1 chili, 1 inch finely chopped ginger, 2 tbsp. grated carrot, ¼ tsp turmeric, 1 cup Rava, ¾ cup curd, 2 tbsp. finely chopped coriander, ½ tsp salt, ½ cup water, ¼ tsp fruit salt, 5 cashews.
Procedure-
1. Take a kadhai, heat 3 tsp oil and splutter 1 tsp mustard, ½ tsp jeera, 1 tsp Chana dal, pinch hing, and few curry leaves.
2. Add 1 chili, 1-inch ginger, and sauté everything for a minute.
3. Now, add 2 tbsp. carrot, ¼ tsp turmeric, and sauté.
4. Low the flame and add 1 cup Rava and roast well.
5. Roast everything for 5 minutes.
6. Cool Rawa and transfer to a bowl. Now, add ¾ cup curd, 2 tbsp. coriander, and ½ tsp salt.
7. Mix well until it turns into a thick batter.
8. Add ½ cup water and make a smooth batter.
9. Let it rest for 15 minutes.
10. Mix water as per requirement and make a consistent batter for idli.
11. Grease the idli plate and place some cashew.
12. Add ¼ tsp fruit salt just before steaming and also add a pinch of baking soda.
13. Immediately, pour the batter into the idli plate.
14. Steam for 15 minutes on low flame and serve immediately.
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