RAVA IDLY

Idly is one of the popular and commonly available breakfast of South India. There are so many varieties of idly. Kancheepuram idly and rava idly are some of the other varieties of idly. Traditional plain IDLY is made by soaking and blending raw rice and urid dhal. It takes around 24 hours to prepare the batter for this idly.

Rava idly is an instant recipe. It takes a maximum of just 30 minutes to make. It is made by soaking rava/sooji in sour curd for about 30 minutes along with tampering and then cooked in an idly cooker. Rava idly is usually served with SAMBAR and KARA CHUTNEY.

ABOUT THE RECIPE:

Rava idly is one of my favourite breakfast. It is probably the only breakfast, that I usually have for my birthday every year.

The tampering used in rava idly can be altered according to our preference. In this recipe, I’ve used lentils and cashews for tampering. It can also be made without the tampering. Instead of tampering, chopped coriander leaves can also be added.

*This recipe tastes good only with sour curd. Fresh curd doesn’t works for this recipe.

INGREDIENTS FOR RAVA IDLY:

• ROASTED RAVA – 2 CUP
• SOUR CURD – 1.5 CUP
• SALT – AS REQUIRED

FOR TAMPERING:

• MUSTARD SEEDS – 1.5 TSP
• URID DHAL – 2 TSP
• CUMIN SEEDS – 1.5 TSP
• GRAM DHAL – 2 TSP
• CURRY LEAVES – 20 NOS
• CASHEWS – 10~20 NOS
• OIL – 2 TBSP
• GHEE – 2 TBSP
• ASAFOETIDA – 1/2 TSP
• BAKING SODA – 1/4 TSP

HOW TO MAKE ROASTED RAVA:

• Heat a kadai/wokand, add 1 tbsp of ghee(for 1 kg of rava).

• Once the ghee is heated, add the rava to it and mix it.

• Roast it for 5 minutes on medium-low flame.

• Once it changes color or after 5 minutes, turn off the flame and, transfer it to a plate.

ROASTED RAVA IS READY.

STORE IT IN AN AIRTIGHT CONTAINER ONCE IT COOLS DOWN COMPLETELY.

HOW TO MAKE RAVA IDLY:

• Whisk 2 cups of curd really well. It can also be blended using a blender.

• Add 2 cups of rava in a mixing bowl and add the whisked curd to it.

• Also add the required salt and mix everything well. Let it rest for 30 minutes.

*It should have a consistency of a dosa batter. Add little water if the batter is too thick.

• After 30 minutes, the batter would have thickened. Dilute it with little water. It shouldn’t be too thick or too thin. It should have the consistency of idly batter.

• Heat a tadka pan and add 2 tbsp of oil to it. Once the oil is heated add mustard seeds, urid dhal and channa dhal to it. Fry it until it turns light golden brown in color.

• Once it turns light golden brown in color, add the cumin seeds and curry leaves to it. Fry it until the cumin seeds start to splatter.

• Once everything is fried, add them to the batter.

• Also add baking soda and asafoetida to it.

• In the same tadka pan, add a tbsp of ghee and fry the cashews until it turns golden brown in color.

• Add the fried cashews to the batter.

• Mix everything well. Rava idly batter is ready.

• Pour the batter onto the idly plates and place it in the idly cooker.

• Cook it for about 15 to 20 minutes on medium-high flame. After 15 to 20 minutes, turn off the flame and open the lid.

• Dip the spoon in water and remove the idlies from the plate.

YUMMY AND DELICIOUS RAVA IDLY IS READY.

SERVE IT WITH YOUR FAVOURITE CHUTNEY OR SAMBAR.

I HAD RAVA IDLY WITH KARA CHUTNEY.

RAVA IDLY

Recipe by foodpassion1513Course: Uncategorized

Servings

6

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

150

kcal

Idly is one of the popular and commonly available breakfast of South India. There are so many varieties of idly. Kancheepuram idly and rava idly are some of the other varieties of idly. Traditional plain idly is made by soaking and blending raw rice and urid dhal. It takes around 24 hours to prepare the batter for this idly.
Rava idly is an instant recipe. It is made by soaking rava/sooji in curd for about 30 minutes along with tampering and then cooked in an idly cooker. Rava idly is usually served with SAMBAR and KARA CHUTNEY.

Ingredients

• ROASTED RAVA – 2 CUP

• SOUR CURD – 1.5 CUP

• SALT – AS REQUIRED

• FOR TAMPERING:

• MUSTARD SEEDS – 1.5 TSP

• URID DHAL – 2 TSP

• CUMIN SEEDS – 1.5 TSP

• GRAM DHAL – 2 TSP

• CURRY LEAVES – 20 NOS

• CASHEWS – 10~20 NOS

• OIL – 2 TBSP

• GHEE – 2 TBSP

• ASAFOETIDA – 1/2 TSP

• BAKING SODA – 1/4 TSP

Directions

• HOW TO MAKE ROASTED RAVA:
• Heat a kadai/wokand, add 1 tbsp of ghee(for 1 kg of rava).
• Once the ghee is heated, add the rava to it and mix it.
• Roast it for 5 minutes on medium-low flame.
• Once it changes color or after 5 minutes, turn off the flame and, transfer it to a plate.
• ROASTED RAVA IS READY.
• STORE IT IN AN AIRTIGHT CONTAINER ONCE IT COOLS DOWN COMPLETELY.
• HOW TO MAKE RAVA IDLY:
• Whisk 2 cups of curd really well. It can also be blended using a blender.
• Add 2 cups of rava in a mixing bowl and add the whisked curd to it.
• Also add the required salt and mix everything well. Let it rest for 30 minutes.
• *It should have a consistency of a dosa batter. Add little water if the batter is too thick.
• After 30 minutes, the batter would have thickened. Dilute it with little water. It shouldn’t be too thick or too thin. It should have the consistency of idly batter.
• Heat a tadka pan and add 2 tbsp of oil to it. Once the oil is heated add mustard seeds, urid dhal and channa dhal to it. Fry it until it turns light golden brown in color.
• Once it turns light golden brown in color, add the cumin seeds and curry leaves to it. Fry it until the cumin seeds start to splatter.
• Once everything is fried, add them to the batter.
• Also add baking soda and asafoetida to it.
• In the same tadka pan, add a tbsp of ghee and fry the cashews until it turns golden brown in color.
• Add the fried cashews to the batter.
• Mix everything well. Rava idly batter is ready.
• Pour the batter onto the idly plates and place it in the idly cooker.
• Cook it for about 15 to 20 minutes on medium-high flame. After 15 to 20 minutes, turn off the flame and open the lid.
• Dip a spoon in water and remove the idlies from the plate.
• YUMMY AND DELICIOUS RAVA IDLY IS READY.