- Serves: 4 People
- Prepare Time: 15 mins
- Cooking Time: 25 mins
- Calories: 257
- Difficulty:
Easy
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Rava Idli is a delicious and easy-to-make South Indian breakfast dish that requires no fermentation. Unlike traditional idlis, which are made from rice and lentils, Rava Idli is made from semolina (rava), making it an instant and convenient option for busy mornings. This dish is soft, fluffy, and pairs beautifully with coconut chutney and sambar.
Whether you're looking for a quick breakfast or a healthy snack, Rava Idli is a fantastic choice. Let’s dive into the detailed step-by-step process of making this delightful dish at home!
Health Benefits of Rava Idli
Rich in Fiber & Protein: Semolina provides essential nutrients and keeps you full.
Low in Calories: Unlike deep-fried breakfasts, Rava Idli is a healthier option.
Easily Digestible: The fermentation-free process makes it gentle on the stomach.
Ingredients
Directions
- Heat vegetable oil in a pan over medium-low heat. Add mustard seeds, cumin seeds, and chana dal and saute for a few seconds. Add curry leaves, dried red chile, cashews, ginger, green chile peppers, and hing and saute until cashew nuts turn slightly brown, 3 to 4 minutes. Add semolina and cook and stir over low heat until slightly browned; remove mixture to a plate and let cool completely, about 10 minutes.
- Add yogurt and carrot to the mixture and mix well. Add water as needed to reach desired consistency. Season with salt to taste. Cover and let sit for 15 minutes. Check batter consistency again; add more water if needed.
- Grease an idli pan and add water to steam; bring to a boil.
- Meanwhile, add fruit salt to the batter, mix well, and then pour the batter in the greased molds.
- Steam the idli for 10 minutes. Remove the idli from the molds and serve.
Rava Idli Recipe: Easy & Fluffy South Indian Breakfast
- Serves: -
- Prepare Time: 15 mins
- Cooking Time: 25 mins
- Calories: 257
- Difficulty:
Easy
Ingredients
Directions
- Heat vegetable oil in a pan over medium-low heat. Add mustard seeds, cumin seeds, and chana dal and saute for a few seconds. Add curry leaves, dried red chile, cashews, ginger, green chile peppers, and hing and saute until cashew nuts turn slightly brown, 3 to 4 minutes. Add semolina and cook and stir over low heat until slightly browned; remove mixture to a plate and let cool completely, about 10 minutes.
- Add yogurt and carrot to the mixture and mix well. Add water as needed to reach desired consistency. Season with salt to taste. Cover and let sit for 15 minutes. Check batter consistency again; add more water if needed.
- Grease an idli pan and add water to steam; bring to a boil.
- Meanwhile, add fruit salt to the batter, mix well, and then pour the batter in the greased molds.
- Steam the idli for 10 minutes. Remove the idli from the molds and serve.
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