Instant rava idli|how to make soft spony instant rava idli

Rava idli is a south indian breakfast dish made using semolina.Rava idli serves with coconut chutney and sambar. There are many varieties of idli recipes such as Rice and moong dal idli recipe, quick instant idli, rava masala idli, paneer vegetable idli, poha idli, barley idli, double decker idli, stuffed potato idli, Mini spinach idli, Kanchpuram idli and so on. 

INSTANT RAVA IDLI

Recipe card for instant rava idli recipe: 

INSTANT RAVA IDLI PREP TIME: 10 MINUTES                   COOK TIME: 20 MINUTES                 TOTAL TIME: 30 MINUTES CUSINE: SOUTH INDIAN AUTHOR: SWATI RASOI SERVES: 4     INGREDIANTS for tempering 1 teaspoon oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1 teaspoon urad dal 1 pinch asafoetida (hing) 1 green chili, finely chopped ½ inch ginger, finely chopped   Making rava batter 1 cup rava (sooji or semolina) ½ cup curd 1 generous pinch baking soda ¼ to ½ cup water or more - add accordingly and as required to get a medium consistency batter - which is neither thick nor thin. 2 tablespoon carrot- grated 2 tablespoon coriander leaves- finely chopped 1 teaspoon ghee or oil for tempering mixture salt as required INSTRUCTIONS: Making tempering for rava In a pan, heat 1 teaspoon oil and add mustard seeds. Let the mustard seeds crackle, then add cumin seeds. Then add urad dal. Fry till the urad dal become slightly golden. Now add finely chopped green chilli and chopped ginger. Saute till raw smell goes away.  Making rava idli batter Take a bowl, add 1 cup rava. Now, add curd and salt and mix well. Add ½ cup water and mix well forming a smooth batter. Now add tempering to the rava in the mixing bowl. Mix well forming a thick batter. Now, add grated carrot and chopped coriander leaves. Add water as required and make a batter which is neither thin nor thick. Keep aside covered for 20-30 minutes. After 20-30 minutes, add water as required, to form an idli batter consistency batter. At last, before steaming, add baking soda in the batter and mix well. Steaming rava idli Heat water in a steamer, deep sauce pan or electric cooker or pressure cooker. Grease the idli plate with oil and pour the batter. Place the idli stand in the electric cooker, steamer or pressure cooker. Steam the rava idli for 10-12 minutes on medium flame. Now, insert toothpick in idli and check  it come out clean, then your idli is prepared. Remove them from the mould and keep it aside. Serve the steaming hot rava idli with coconut chutney and sambar.

How to make instant rava idli recipe with step by step photo

Making tempering for rava

1. In a pan, heat 1 teaspoon oil and add mustard seeds.

2. Let the mustard seeds crackle, then add cumin seeds.

3. Then add urad dal. Fry till the urad dal become slightly golden.

4. Now add finely chopped green chilli and chopped ginger.

5. Saute till raw smell goes away and keep it aside. 

Making rava idli batter

1. Take a bowl, add 1 cup rava.

2. Now, add curd and salt and mix well.

3. Add ½ cup water and mix well forming a smooth batter.

4. Now add tempering to the rava in the mixing bowl.

5. Mix well forming a thick batter.

6. Now, add grated carrot and chopped coriander leaves.

7. Add water as required and make a batter which is neither thin nor thick.

8. Keep aside covered for 20-30 minutes. After 20-30 minutes, add water as required, to form an idli batter consistency batter.

9. At last, before steaming, add baking soda in the batter and mix well.

Steaming rava idli

1. Heat water in a steamer, deep sauce pan or electric cooker or pressure cooker.

2. Grease the idli plate with oil and pour the batter.

3. Place the idli stand in the electric cooker, steamer or pressure cooker.

4. Steam the rava idli for 10-12 minutes on medium flame.

5. Now, insert toothpick in idli and check  it come out clean, then your idli is prepared.

6. Remove them from the mould and keep it aside.

7. Serve the steaming hot rava idli with coconut chutney and sambar.

Tips

• After adding baking soda in batter, stir well for a minute and immediately pour it into molds otherwise idli will not be soft and spongy.
• You can also add eno or fruit salt instead of baking soda.
• You can add cabbage and onion for variation.
• Steam it on a medium flame to make it spongy.