You are here: Home >  Cuisine  >  Indian Veg Recipes  >  South Indian  >  Instant Vegetable Rava Idli with Coconut Chutney

instant veg rava idli recipe | vegetable rava idli with coconut chutney | Indian vegetable suji idli for breakfast | instant semolina idli |

instant veg rava idli recipe | vegetable rava idli with coconut chutney | Indian vegetable suji idli for breakfast | instant semolina idli | with 60 amazing images.



instant veg rava idli recipe | vegetable rava idli with coconut chutney | Indian vegetable suji idli for breakfast | instant semolina idli is a flavourful indulgence which will be enjoyed by people of all ages. Learn how to make vegetable rava idli with coconut chutney.

To make instant veg rava idli, combine the curds and 1 cup of water in a deep bowl, whisk well and keep aside. Combine the semolina, curd-water mixture, ¾ tbsp of oil in a deep bowl, mix well and keep aside for 30 minutes. Add the carrot, corn, French beans and salt and mix well. Keep aside.

Next, heat the remaining ¾ tbsp of oil in a small pan and add the urad dal, chana dal and mustard seeds. When the seeds crackle, add the green chilli paste and curry leaves and sauté on a medium flame for a few seconds. Pour the tempering over the semolina batter and mix well. Just before steaming, add the fruit salt and 2 tbsp of water over it. When the bubbles form, mix gently and pour spoonfuls of the batter into greased idli moulds and steam in a steamer for 10 minutes. Serve hot idlis with coconut chutney.

Dotted with vibrantly coloured, assorted veggies, this soft and sumptuous instant semolina idli is a perfect dish to start your day with. This recipe doesn't need any soaking or fermenting the previous day. All you have to do is soak rava in curd for 30 minutes, add veggies and tempering and steam the idlis in a steamer.

The mild tanginess of curds and subtle notes of chilli paste make the Indian vegetable suji idli for breakfast very flavourful, while veggies like sweet corn and carrot offer soft, juicy breaks in every mouthful.

The vegetable rava idli with coconut chutney is a perfect combination, in which the coconut chutney gets an amazing flavour from the generous use of coriander and curry leaves and a wonderful aroma from the authentic tempering. To save time on a busy morning, you can prepare the chutney the previous night and refrigerate. You can prepare the whole chutney recipe the previous day, or you can just grind the mixture and keep it ready. You can add the tempering just before serving for a fresh touch.

Tips to make instant veg rava idli. 1. You can prepare the coconut chutney in advance and keep it refrigerated. 2. Make sure you cut the French beans finely. 3. After putting fruit salt and water do not mix the batter vigorously. 4. After putting the fruit salt and water also at this stage make the idled immediately or else they will not puff up and be spongy. 5. Make sure before you put the idli stand in the idli vessel, only when the water is hot and bubbling.

Enjoy instant veg rava idli recipe | vegetable rava idli with coconut chutney | Indian vegetable suji idli for breakfast | instant semolina idli | with step by step photos.

Instant Vegetable Rava Idli with Coconut Chutney

This recipe has been viewed 167837 times
4/5 stars  100% LIKED IT   
5 REVIEWS ALL GOOD



Instant Vegetable Rava Idli with Coconut Chutney recipe - How to make Instant Vegetable Rava Idli with Coconut Chutney

Soaking time:  30 minutes   Preparation Time:    Cooking Time:    Total Time:     22Makes 22 idlis
Show me for idlis

Ingredients


For The Coconut Chutney (makes 3/4 Cup)
4 tbsp freshly grated coconut
4 tbsp roasted chana dal (daria)
1 tbsp roughly chopped green chillies
1 tsp roughly chopped ginger (adrak)
3 tbsp chopped coriander (dhania)
7 to 8 curry leaves (kadi patta)
1 tbsp fresh curd (dahi)
salt to taste
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
10 to 12 curry leaves (kadi patta)
1 small whole dry kashmiri red chilli , broken into pieces
1/4 tsp asafoetida (hing)

For Instant Vegetable Rava Idli
2 tbsp grated carrot
2 tbsp boiled and coarsely crushed sweet corn kernels (makai ke dane)
2 tbsp finely chopped french beans
1 1/4 cups semolina (rava / sooji)
3/4 cup curd (dahi)
salt to taste
1 1/2 tbsp oil
1/2 tsp urad dal (split black lentils)
1/2 tsp chana dal (split bengal gram)
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp green chilli paste
1/2 tbsp fruit salt

Method
For the coconut chutney
    For the coconut chutney
  1. Combine the coconut, roasted chana dal, green chillies, ginger, coriander, curry leaves, curds, salt and 4 tbsp of water and blend in a mixer to a smooth paste. Keep aside.
  2. Heat at the oil in a small pan and add the mustard seeds.
  3. When the seeds crackle, add the urad dal, remaiming 3 to 4 curry leaves, red chillies and asafoetida and sauté on a medium flame for a few seconds.
  4. Pour this tempering over the coconut mixture and mix well. Keep aside.

For instant vegetable rava idli
    For instant vegetable rava idli
  1. To make instant vegetable rava idli, combine the curds and 1 cup of water in a deep bowl, whisk well and keep aside.
  2. Combine the semolina, curd-water mixture, ¾ tbsp of oil in a deep bowl, mix well and keep aside for 30 minutes.
  3. Add the carrot, corn, french beans and salt and mix well. Keep aside.
  4. Heat the remaining ¾ tbsp of oil in a small pan and add the urad dal, chana dal and mustard seeds.
  5. When the seeds crackle, add the green chilli paste and curry leaves and sauté on a medium flame for a few seconds.
  6. Pour the tempering over the semolina batter and mix well.
  7. Just before steaming, add the fruit salt and 2 tbsp of water over it.
  8. When the bubbles form, mix gently and pour spoonfuls of the batter into greased idli moulds and steam in a steamer for 10 minutes.
  9. Repeat with the remaining batter to make more idlis.

How to serve
    How to serve
  1. Serve the instant vegetable rava idli hot with coconut chutney.
Nutrient values (Abbrv) per idli
Energy65 cal
Protein1.6 g
Carbohydrates7.4 g
Fiber0.5 g
Fat3.1 g
Cholesterol1.2 mg
Sodium182.2 mg
Vegetable Rava Idli with Coconut Chutney Video by Tarla Dalal
Instant Vegetable Rava Idli with Coconut Chutney recipe with step by step photos

if you liked our instant veg rava idli recipe, do check our other idli recipes
    if you liked our instant veg rava idli recipe, do check our other idli recipes
    • idli recipe | idli batter recipe | South Indian style idli | soft idli | with 30 amazing images.
    • idli upma recipe | idli upma with leftover idli | healthy idli upma | with 12 amazing images.
    • poha idli | south indian poha idli | aval idli | soft poha idli | poha idli with fermentation | with 25 amazing photos. 
     

what is instant veg rava idli recipe made of ?
    what is instant veg rava idli recipe made of ?
  1. instant veg rava idli is made from 1 1/4 cups semolina (rava / sooji), 2 tbsp grated carrot, 2 tbsp boiled and coarsely crushed sweet corn kernels (makai ke dane), 2 tbsp finely chopped french beans, 
    3/4 cup curds (dahi), salt to taste, 1 1/2 tbsp oil, 1/2 tsp urad dal (split black lentils), 
    1/2 tsp chana dal (split bengal gram), 1/2 tsp mustard seeds ( rai / sarson), 1/4 tsp green chilli paste and 1/2 tbsp fruit salt. See below image of list of ingredients for instant veg rava idli.

what is coconut chutney made of ?
    what is coconut chutney made of ?
  1. Coconut chutney is made from 4 tbsp freshly grated coconut, 4 tbsp roasted chana dal (daria), 1 tbsp roughly chopped green chillies, , 1 tsp roughly chopped ginger (adrak), 3 tbsp chopped coriander (dhania), 7 to 8 curry leaves (kadi patta), 1 tbsp fresh curds (dahi), salt to taste, 
    1 tbsp oil, 1/2 tsp mustard seeds ( rai / sarson), 1/2 tsp urad dal (split black lentils), 
    10 to 12 curry leaves (kadi patta), 1 small whole dry kashmiri red chilli , broken into pieces and 1/4 tsp asafoetida (hing). See below image of list of ingredients for coconut chutney.

how to make batter for instant veg rava idli recipe
    how to make batter for instant veg rava idli recipe
  1. To make batter for instant veg rava idli recipe | vegetable rava idli with coconut chutney | Indian vegetable suji idli for breakfast | instant semolina idli, take a deep bowl and add 3/4 cup curds (dahi). 
  2. Add 1 cup of water. 
  3. Mix well using a whisk. 
  4. Add 1 1/4 cups semolina (rava / sooji). 
  5. Add ¾ tbsp oil. 
  6. Mix it very well using a whisk. 
  7. Cover with a lid and keep aside for 30 minutes. 
  8. This is how batter the batter looks. 
  9. Add 2 tbsp grated carrot. 
  10. Add 2 tbsp boiled and coarsely crushed sweet corn kernels (makai ke dane).
  11. Add 2 tbsp finely chopped french beans. 
  12. Add salt to taste. 
  13. Mix well. Keep aside. 
  14. Heat the remaining ¾ tbsp oil in a small pan.
  15. Add 1/2 tsp urad dal (split black lentils).
  16. Add 1/2 tsp chana dal (split bengal gram). 
  17. Add 1/2 tsp mustard seeds ( rai / sarson).
  18. When the seeds crackle, add 1/4 tsp green chilli paste. 
  19. Add 7 to 8 curry leaves (kadi patta).
  20. Sauté on a medium flame for a few seconds.
  21. Pour the tempering over the semolina batter.
  22. Mix well using a spoon. Keep aside. 

how to make instant veg rava idli recipe
    how to make instant veg rava idli recipe
  1. To make instant veg rava idli recipe | vegetable rava idli with coconut chutney | Indian vegetable suji idli for breakfast | instant semolina idli, just before steaming, add 1/2 tbsp fruit salt to the batter.
  2. Add 2 tbsp of water over it.
  3. When the bubbles form, mix gently.
  4. Grease idli moulds with ghee or oil.
  5. Also, put the water in steamer for boiling. If the water is too less, it won’t steam properly but, if you put a lot of water, it will go inside the idli plate.
  6. Pour spoonfuls of batter into each of the greased idli moulds. Do not over fill the mould, as the idli might fluff up and spill out. If you fill it less, the idlis will come out flat so, it should be just right.
  7. Once all your idli plates are filled and ready, place them one above another in a such a way that from the three holes you can see the idli batter filled in the plate placed below, this will ensure even steaming. So, adjust accordingly.
  8. Steam in an idli steamer for 10 minutes or till they are cooked. If the flame is too high, the water might bounce to the idli plates so, make sure you cook on a medium flame. Also, idli tend to turn hard when cooked on a high flame.
  9. To check if the idli is cooked or no, insert a knife or a toothpick in the center of the idli and check if it comes out clean. If not, steam for some more time.
  10. Once the idlis are cooked, cool them slightly. Dip a spoon in the water and using this spoon loosen the sides of idli and demould them. You can also make use of a greased knife to loosen the sides.
  11. Repeat with the remaining batter to make more instant veg rava idli recipe | vegetable rava idli with coconut chutney | Indian vegetable suji idli for breakfast | instant semolina idli. 

how to make coconut chutney
    how to make coconut chutney
  1. In a small mixer jar, add 4 tbsp freshly grated coconut. Please do not use a large mixer jar as it wont blend well. 
  2. Add 4 tbsp roasted chana dal (daria). 
  3. Add 1 tbsp roughly chopped green chillies. You can reduce it if you do not like it very spicy. 
  4. Add 1 tsp roughly chopped ginger (adrak). 
  5. Add 3 tbsp chopped coriander (dhania). Here we have used little more coriander but it taste great. 
  6. Add 7 to 8 curry leaves (kadi patta). This is the main flavour use fresh ones. 
  7. Add 1 tbsp fresh curds (dahi). 
  8. Add salt to taste. 
  9. Add 4 tbsp of water. You might need 1 to 2 tbsp of water more if it is very thick. 
  10. Close the lid and blend in a mixer to a smooth paste. 
  11. Transfer the coconut chutney into a bowl. Keep aside. 
  12. Heat 1 tbsp oil in a small pan.
  13. Add 1/2 tsp mustard seeds ( rai / sarson). 
  14. When the seeds crackle, add 1/2 tsp urad dal (split black lentils). 
  15. Add the remaining 3 to 4 curry leaves (kadi patta). 
  16. Add 1 small whole dry kashmiri red chilli , broken into pieces. 
  17. Add 1/4 tsp asafoetida (hing). 
  18. Sauté on a medium flame for a few seconds.
  19. Pour this tempering over the coconut mixture.
  20. Mix well. Keep aside.

how to serve instant veg rava idli recipe
    how to serve instant veg rava idli recipe
  1. Serve instant veg rava idli recipe | vegetable rava idli with coconut chutney | Indian vegetable suji idli for breakfast | instant semolina idli, hot with sambhar and coconut chutney.

tips to make instant veg rava idli recipe
    tips to make instant veg rava idli recipe
  1. You can prepare the coconut chutney in advance and keep it refrigerated. 
  2. Make sure you cut the French beans finely.
  3. After putting fruit salt and water do not mix the batter vigorously.
  4. After putting the fruit salt and water also at this stage make the idled immediately or else they will not puff up and be spongy. 
  5. Make sure before you put the idli stand in the idli vessel, only when the water is hot and bubbling. 

Reviews

वेजिटेबल रवा इडली विद कोकोनट चटनी
 on 15 Oct 16 02:55 PM
5

Sunday ka best nasta Ravi Idli green chattni ke se
Vegetable Rava Idli with Coconut Chutney ( Tiffin Treats For Kids )
 on 05 Jun 15 05:02 PM
5

Vegetable rava idli with coconut chutney, easy quick recipe for busy moms, to pack tiffins in the mornings. I prepared the chutney the prevoius night and just made idlis in the morning, which hardly took half hour. the best part is the chutney and idli stays fresh till the break. And kids love these vegetable filled idlis.
Vegetable Rava Idli with Coconut Chutney ( Tiffin Treats For Kids )
 on 16 Dec 14 01:39 PM
5

Nice recipe and is easy to make.
Vegetable Rava Idli with Coconut Chutney ( Tiffin Treats For Kids )
 on 18 Jan 13 06:57 PM
4

Vegetable Rava Idli With Coconut Chutney ( Tiffin Treats For Kids )
 on 03 Dec 11 11:44 AM
5

quick and tasty along with nutrition!

Subscribe to Free Weekly Food Mailer