Quick Rava Idli
by Tarla Dalal
quick rava idli recipe | instant idli using sooji | easy no fermentation semolina idli | with 40 amazing images.
quick rava idli recipe is a quick South Indian breakfast dish. Learn how to make instant idli using sooji.
quick rava idli can be made rather quickly as the batter need not be fermented. However, you ought to take into account half an hour’s soaking time.
Since quick rava idli is steamed, it is easier to digest than upma, and has a convenient form factor for serving as well as packing. suji idli for the tiffin box stays soft and humid for longer.
Tips for quick rava idli. 1. After 30 minutes of soaking the batter. Note that the rava will suck up a lot of the water. 2. Just before steaming, add 1 tbsp fruit salt. Fruit salt provides a spongy, fluffy texture. Use neutral flavored fruit salt. 3. Mix gently after adding fruit salt. Don’t mix it vigorously, just gently fold in. 4. In the batter you can use buttermilk instead of curds and water to get that nice sour taste. Just avoid adding salt and tempering to the buttermilk. 5. Make sure you steam the idlis on high flame so that the water is boiling all the time. As we are making 5 batches of ildi, you will need to add water to the steamer when required. 6. If you don't have eno fruit salt, you can use baking soda instead. 7. You can add grated vegetables, such as carrots or onions, to the batter.
quick rava idli is a popular South Indian breakfast recipe made often in many parts of India as there is no fermentation required.
Serve quick rava idli with coconut chutney and sambar.
Enjoy quick rava idli recipe | instant idli using sooji | easy no fermentation semolina idli | with step by step photos.
Quick Rava Idli recipe - How to make Quick Rava Idli
Soaking Time: 30 minutes Preparation Time: Cooking Time: Total Time:
Makes 35 idlis
For Quick Rava Idli
2 1/2 cups semolina (rava / sooji)
1 cup curd (dahi)
1 tbsp oil
1 tbsp fruit salt
salt to taste
oil for greasing
For The Tempering
1 tsp cumin seeds (jeera)
2 tbsp coconut , thinly sliced
1 1/2 tsp finely chopped green chillies
4 finely chopped curry leaves (kadi patta)
1 tbsp oil
For quick rava idli
- For quick rava idli
- To make {span class="bold1"}quick rava idli{/span}, mix the curds with 2 3/4th cup water in a bowl to make a batter.
- Add semolina and whisk well. Cover and keep aside for at least 30 minutes. Add oil and salt to taste and mix again. Your batter is ready.
- Prepare the tempering by heating the oil and adding the cumin seeds and cook for a few seconds. Add coconut, green chillies and curry leaves and sauté on a medium flame for a minute. Add the tempering to the semolina batter and mix well.
- Heat water in a steamer or pressure cooker. Grease the idli moulds with oil.
- Just before steaming add the fruit salt over the batter. Pour 1 tsp of water over it. Mix gently.
- Pour a ladleful of batter into each greased idli mould. Steam for 8 to 10 minutes.
- Serve {span class="bold1"}quick rava idli{/span} hot with a chutney of your choice.
Quick Rava Idlis Video by Tarla Dalal
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what is quick rava idli made of ?
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what is quick rava idli made of ? See below image of list of ingredients for quick rava idli.
equipment required
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You will need an idli steamer.
making semolina batter
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In a deep bowl put 1 cup curds.
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Add 2 3/4th cups water.
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Mix well with a whisk breaking the lumps in the curd.
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Add 2 1/2 cups semolina (rava).
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Mix well again with a whisk to mix in the rava.
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Cover for 30 minutes.
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After 30 minutes of soaking the batter. Note that the rava will suck up a lot of the water.
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Add 1 tbsp oil.
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Add salt to taste. We added 1 1/2 tsp salt.
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Mix well with a spoon.
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See the final texture of the batter before adding fruit salt.
tempering for rava idli
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Heat 1 tbls oil in a small non stick pan.
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Add 1 tsp cumin seeds (jeera).
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Heat on medium flame for a few seconds and let the seeds crackle.
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Add 2 tbsp grated coconut.
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Add 1 1/2 tsp finely chopped green chillies.
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Add 4 curry leaves (kadi patta), finely chopped.
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Sauté on a medium flame for a minute.
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Pour the tempering over the batter.
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Mix well.
making quick rava idli
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To make quick rava idli recipe | South Indian rava idli | quick sooji idli | instant semolina idli | heat water in a steamer or pressure cooker.
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Grease the idli moulds with oil so, that the idlis do no stick to the bottom.
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Just before steaming, add 1 tbsp fruit salt. Fruit salt provides a spongy, fluffy texture. Use neutral flavored fruit salt.
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Pour 1 tsp of water over the batter.
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Let the bubbles form.
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Mix gently after adding fruit salt. Don’t mix it vigorously, just gently fold in so, that the air bubbles do not escape.
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Pour a ladleful of batter into each greased idli mould.
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Steam in a steamer for 8 to 10 minutes or till the idlis are cooked.
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Make sure you steam the idlis on high flame so that the water is boiling all the time. As we are making 5 batches of ildi, you will need to add water to the steamer when required.
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Idlis after steaming.
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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.
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Cool slightly and remove the quick rava idli | South Indian rava idli | quick sooji idli | instant semolina idli | from the mould using a spoon. If you are facing difficulty in removing the idli then dip a spoon or knife in little oil and loosen the edges using a knife or remove them with the help of a wet spoon.
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We have made a total of quick rava idlis | instant idli using sooji | easy no fermentation semolina idli |
rava idli with cashew nuts
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Put one cashew nut in each idli mould.
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Pour a ladleful of batter over each cashew nut.
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Steam the idli in the same way as above.
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Cool slightly, using a spoon turn the idli over. Rava idli with cashew nut is ready to have.
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Serve rava idli with cashew nuts hot with a chutney of your choice.
pro tips for quick rava idli
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Mix well with a whisk breaking the lumps in the curd.
-
After 30 minutes of soaking the batter. Note that the rava will suck up a lot of the water.
-
See the final texture of the batter before adding fruit salt.
-
Just before steaming, add 1 tbsp fruit salt. Fruit salt provides a spongy, fluffy texture. Use neutral flavored fruit salt.
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This is the fruit salt we use in India. It is regular flavour.
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Mix gently after adding fruit salt. Don’t mix it vigorously, just gently fold in so, that the air bubbles do not escape.
-
In the batter you can use buttermilk instead of curds and water. Just avoid adding salt and tempering to the buttermilk.
- If you don't have eno fruit salt, you can use baking soda instead.
- You can add grated vegetables, such as carrots or onions, to the batter.
| Energy | 50 cal |
| Protein | 1.3 g |
| Carbohydrates | 7.8 g |
| Fiber | 0.1 g |
| Fat | 1.5 g |
| Cholesterol | 0.9 mg |
| Vitamin A | 17.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0.2 mg |
| Folic Acid | 7.6 mcg |
| Calcium | 13.8 mg |
| Iron | 0.2 mg |
| Magnesium | 6.2 mg |
| Phosphorus | 18.7 mg |
| Sodium | 224.7 mg |
| Potassium | 14.9 mg |
| Zinc | 0.1 mg |
Rava idli was just amazing. It was a new experience as usually we have normal idlis.
Hi mam rava ldli very easy nd very tasty. all recipes is very very yummy nd tasty. i love it all yummy recipes thanks mam
Have tried this super fast recipe,and it turned awesome and liked by all ages. Thank you for such quick tasty and healthy recipes.
I used daily buttermilk for afternoon drink. I use two tablespoons of curd with a glass of water. For your rava idli what is proportion of curd and water?
I have tried this recipe and its super yummy:-) very fast and easy to cook.Thanks Mam for making such nice recipes.