Instant Rava (Semolina) Idli

Hello HTS Community

I love idli, with chutney or sambhar, podi or just ghee. It is such a simple and healthy item but can be consumed with so many things. But there is hassle of fermenting the batter, and the solution to this problem is Instant Rava Idli. Ideal breakfast recipe without the effort of grounding and fermenting rice. The recipe uses rava, also called sooji (semolina) with curd, spices and vegetables. The batter is steamed to make small savoury cakes, to be enjoyed with chutney or on their own.

I am using idli stand to steam the batter. You can also use small bowls, ramekins or a plate with sides to hold the batter. Make sure the height of batter in container is not more than 1/2 inch while steaming, else it will not cook properly.

If you like this recipe, you can also try my other Indian recipes, matar paneer, crispy corn pakora, kheer and sarso ka saag.

Ingredients you will need

• Rava (semolina)- 1 cup
• Yogurt- 3/4 cup
• Oil- 2 teaspoon, more for greasing
• Mustard seeds- 1/2 teaspoon
• Curry leaves- 5-6
• Heeng (asafoetida)- a pinch
• Chana dal- 1 teaspoon
• Ginger- 1 inch, chopped
• Green chilli- 2, chopped
• Carrots- 1/4 cup, chopped
• Capsicum- 1/8 cup, chopped
• Fresh coriander- handful chopped
• Salt- to taste
• Turmeric- 1/4 teaspoon
• Ground black pepper- 1/8 teaspoon
• Water- as required
• Baking soda- a pinch

Steps:

• Heat a pan with oil and put chana dal and mustard seeds to crackle. Once mustard seeds start to splutter, add curry leaves, ginger, heeng and green chillies to the pan.
• Cook on low heat for a minute and put chopped carrots and capsicum to cook for another minute. Sprinkle salt and turmeric powder on top and mix well.
• Add semolina and mix. Cook for about 2 minutes on low heat until aromatic, stirring non stop. If you stop stirring the mixture, semolina will stick at the bottom and might burn. Switch off flame and let this mixture come to room temperature.

• In a bowl whisk yogurt and combine the semolina mixture once it has cooled completely. Add water as required to make a flowing batter.
• Add fresh coriander, salt and ground black pepper to the batter, mix well and cover with towel for 15 minutes.
• Grease idli plates or bowls with oil, and just before pouring the batter, add baking soda to the batter and mix well.
• Steam rava idlis for 13-15 minutes and serve hot. I served mine with mint chutney and garlic chutney.