rava idli recipe | South Indian rava idli | quick sooji idli | instant semolina idli |
by Tarla Dalal

rava idli recipe | South Indian rava idli | quick sooji idli | instant semolina idli | with 20 amazing images.

Our quick rava idli recipe is an instant South Indian rava idli where the batter requires no fermentation.

Well, you love Idlis, but what if you have no batter on hand? Here is an quick sooji idl recipe to follow.

Since quick rava idli is steamed, it is easier to digest than upma, has a convenient form factor for serving as well as packing. suji idli for tiffin box stays soft and humid for longer.

The batter for quick rava idli is a mixture of rava and buttermilk (chaas) with a traditional tempering that imparts an enjoyable flavour to the idlis.

Notes and tips on quick rava idli recipe. 1. Roast rava on medium flame until it turns light brown in colour and aromatic, stirring continuously. Make sure that it does not burn. Rava should be coated well with the ghee. It would take around 5-7 minutes. 2. Roasting the rava prevents the idli from sticking. 3. You can prepare this batter beforehand and store in the refrigerator. Just before steaming add the fruit salt. Since the quick rava idli batter does not require grinding or fermenting, it makes an ideal south-Indian breakfast. 4. Rava will absorb the buttermilk after soaking so, adjust the consistency of batter accordingly. You can add water or buttermilk to do so. The amount depends upon the quality of rava. 5. Steam in a steamer for 7 to 8 minutes or till the instant semolina idlis are cooked. Make sure you steam the quick sooji idlis on medium flame or else they will turn hard.

I usually make South-Indian style quick rava idli for Sunday morning breakfast as it is quick and easy to prepare and my kids do not create a fuss while eating rava idli as they do for upma. You can make it healthier by adding veggies of your choice which is also an intelligent way of adding veggies to your child's diet.

Learn to make rava idli recipe | South Indian rava idli | quick sooji idli | instant semolina idli | with step by step photos and video below.

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Quick Rava Idli ( South Indian Recipes) recipe - How to make Quick Rava Idli ( South Indian Recipes)

For Quick Rava Idli
2 1/2 cups semolina (rava / sooji)
3 1/2 cups buttermilk
2 tbsp ghee
1 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/8 tsp asafoetida (hing)
1 tsp urad dal (split black lentils)
5-6 curry leaves (kadi patta)
8-10 cashew nuts (kaju) , broken into halves
2 green chillies , finely chopped
1 tsp finely chopped ginger (adrak)
salt to taste
1 tbsp fruit salt
oil for greasing

Method
How to make quick rava idli

To make quick rava idlis, heat ghee in a kadai or a deep non-stick pan. Add the mustard seeds.
When the seeds crackle, add the cumin seeds, asafetida and urad dal. Sauté on a medium flame for a minute till the dals turn golden brown in colour.
Add the curry leaves and cashew nuts and sauté on a medium flame for 1 minute.
Add the green chillies and ginger and sauté on a medium flame for a few seconds.
Add the rava and roast on a medium flame for 5-7 minutes, while stirring occasionally.
Switch off the flame and allow it to cool completely.
Transfer the semolina into a deep bowl, add the buttermilk and salt to taste.
Mix well and cover with a lid and keep aside for 30 minutes.
Add the fruit salt and sprinkle a little water over it, when the bubbles form mix it gently.
Pour spoonfuls of the batter into greased idli moulds and steam for 8 to 10 minutes.
In one stand, we made 15 rava idlis. Repeat step 10 to make 26 more rava idlis in two more stands.
Cool slightly and remove the rava idli from the mould. Serve hot with a chutney of your choice.

How to pack quick rava idli

Allow the rava idli to cool completely, pack in an air-tight tiffin box, with the coconut chutney in a separate air-tight box.

Nutrient values (Abbrv) per idli

Energy	35 cal
Protein	0.9 g
Carbohydrates	6.3 g
Fiber	0 g
Fat	0.7 g
Cholesterol	0 mg
Sodium	186.4 mg

Click here to view calories for Quick Rava Idli ( South Indian Recipes)

Quick Rava Idli ( South Indian Recipes) with step by step photos

Rava idli batter with detailed step by step photos

To make quick rava idli batter, heat 2 tbsp of ghee in a kadai or a deep non-stick pan. Once the oil is hot, add the mustard seeds.
When the seeds crackle, add the cumin seeds and asafetida.
Also, add the urad dal. Sauté until the dal turns light brown in colour. This takes like 40-50 seconds.
Add curry leaves and cashew nuts and sauté for a minute.
Add the green chillies and ginger and sauté for a few seconds.

Add rava (semolina) and mix well.
Roast it on medium flame until it turns light brown in colour and aromatic, stirring continuously. Make sure that it does not burn. Rava should be coated well with the ghee. It would take around 5-7 minutes.
Turn off the flame and allow it to cool completely. Transfer the semolina into a deep bowl. Roasting the rava prevents the idli from sticking.
Add 3.5 cups of buttermilk and salt to taste.
Mix well.

Cover with a lid and keep aside for 30 minutes. You can prepare this batter beforehand and store in the refrigerator. Just before steaming add the fruit salt. Since the quick rava idli batter does not require grinding or fermenting, it makes an ideal south-Indian breakfast.
After half an hour, it looks like this. Rava will absorb the buttermilk after soaking so, adjust the consistency of batter accordingly. You can add water or buttermilk to do so. The amount depends upon the quality of rava.

How to make rava idli with step by step photo

To make quick rava idli recipe | South Indian rava idli | quick sooji idli | instant semolina idli | heat water in a steamer or pressure cooker.
Grease the idli moulds with oil so, that the idlis do no stick to the bottom.
Just before steaming, add the fruit salt. Fruit salt provides a spongy, fluffy texture. Use neutral flavored fruit salt.

Pour 2 tsp of water over the batter. When the bubbles form, mix gently. Don’t mix it vigorously, just gently fold in so, that the air bubbles do not escape.
Pour a little batter into each greased idli mould.
Steam in a steamer for 7 to 8 minutes or till the idlis are cooked. Make sure you steam the idlis on medium flame or else they will turn hard.
To check whether they have cooked properly or no, insert a toothpick, knife or fork in the centre of the idli, if it comes out clean, your instant rava idlis are cooked.
Cool slightly and remove the quick rava idli | South Indian rava idli | quick sooji idli | instant semolina idli | from the mould. If you are facing difficulty in removing the idli then dip a knife in little oil and loosen the edges using a knife or remove them with the help of a wet spoon.

In one stand, we made 16 idlis. Following steps 5 to 8 , we will make 26 more quick rava idli | South Indian rava idli | quick sooji idli | instant semolina idli | by steaming twice again.
Enjoy soft and light quick rava idli | South Indian rava idli | quick sooji idli | instant semolina idli | with chutney and sambhar.