இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Rava Idli is made with sooji or rava, sautéed in ghee along with crushed ginger, cashew nuts, green chilis. Mixed with curd and steam cooked like regular idli. Rava idli is instant idli there is no soaking and no need for fermentation. Rava idli goes well with sambar or coconut chutney and Idli podi.
There are many different varieties of idli available in India, it depends upon the region and the available ingredients. In Tamilnadu, idli is prepared with boiled rice, urad dal and fenugreek seeds, it is consisting of three steps, soaking, grinding and fermenting. It will take around 18-20 hours. Rava idli and oats idli are quick idli varieties, we can make batter within 30 minutes and no need to ferment.
Notes
- While preparing rava idli, use coarse rava, do not use fine sooji|rava.
- Roast rava until a nice aroma comes out, and roast on medium flame, so the colour remains the same.
- You can add grated carrots while adding green chilis and ginger.
- I added Eno fruit salt, which will give soft and fluffiness to idli exactly like fermented idli, you can replace the Eno 1/2 tsp of baking soda.
- Use thick and sour curd, if the curd is not sour, you can add 1 tsp of lemon juice.
- You can add chopped curry leaves and coriander leaves to enhance the flavour.
Other varieties – Chilli Masala Idli, Kudo Millet Idli, Oats Idli, Idli Recipe, Quinoa Idli-Dosa
Rava Idli is made with sooji or rava, sautéed in ghee along with crushed ginger, cashew nuts, green chilis. Mixed with curd and steam cooked like regular idli. Rava idli is instant idli there is no soaking and no need for fermentation. Rava idli goes well with sambar or coconut chutney and Idli podi.
- 1 cup Rava
- 2 tsp Ghee
- 2 tsp Oil
- 1/2 tsp Mustard seeds
- 1/4 tsp Cumin seeds
- 2 tsp Chana dal
- 2 tsp Cashew nuts
- 1/4 tsp Asafoetida
- 3 Green chilis
- 1 piece Ginger
- Salt as needed
- 1.5 cups Curd
- 1 tsp Eno fruit salt
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Heat 2 tsp of ghee in a pan, and add 1 cup rava.
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Roast for 5 minutes on medium flame or till a nice aroma comes out.
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Once done, keep it aside.
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Heat 2 tsp oil in a pan, add 1/2 tsp mustard seeds and 1/4 tsp cumin seeds.
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Allow them to pop and add 2 tsp chana dal and 2 tsp cashew nuts, roast till golden brown.
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Add 1/4 tsp asafoetida, 3 chopped green chilis, 1 small piece of chopped ginger.
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Mix well and cook for 2-3 minutes.
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Once done, add them with roasted rava.
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Add the required salt and mix everything well.
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Add 1.5 cups of curd and make a batter.
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Keep it aside for 15-20 minutes.
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Now the batter will become thick, add 1 tsp Eno fruit salt.
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Add little water and adjust consistency and make a thick batter.
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Grease the idli moulds with ghee or oil, pour the batter and steam cook for 10 -12 minutes.
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Serve hot with chutney or sambar.
இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Method
Step by Step Pictures
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Heat 2 tsp of ghee in a pan, and add 1 cup rava.
-
Roast for 5 minutes on medium flame or till a nice aroma comes out.
-
Once done, keep it aside.
-
Heat 2 tsp oil in a pan add 1/2 tsp mustard seeds and 1/4 tsp cumin seeds.
-
Allow them to pop and add 2 tsp chana dal and 2 tsp cashew nuts and roast till golden brown.
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Add 1/4 tsp asafoetida, 3 chopped green chilis, 1 small piece of finely chopped ginger.
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Mix well and cook for 2-3 minutes.
-
Once done, add them with roasted rava.
-
Add the required salt and mix everything well.
-
Add 1.5 cups of curd and make a batter.
-
Keep it aside for 15-20 minutes.
-
Now the batter will become thick, add 1 tsp Eno fruit salt.
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Add little water and adjust consistency, make it a batter, like an idli batter.
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Grease the idli moulds with ghee or oil, pour the batter and steam cook for 10 -12 minutes.
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Insert a toothpick, if it comes out clean, Rava idli is ready. Serve hot with chutney or sambar.
