Soft Rava Idli (Easy Idli with Suji)

Here’s a quick recipe to enjoy those soft, fluffy, and spongy fast rava idlis each time the mood strikes. No fermentation is required! Serve with coconut or peanut chutney for a delicious and healthy South Indian breakfast or snack.

What’s rava idli?

Rava idlis are steamed, savory rice cakes crafted from a mix of roasted semolina (sooji), yogurt, a leavening agent, and a medley of spices and herbs. The sooji idlis are soft and crumbly and literally melt in your mouth! They’re best enjoyed with coconut chutney and a bowl of piping hot sambar.

Rava Idli vs. Traditional Idli

You would possibly wonder how rava idli stands out from the conventional idli. Here’s the breakdown:

• Easy gratification: The great thing about suji idli lies within the proven fact that it doesn’t require fermentation – making it perfect for those sudden idli cravings!
• Time commitment: Regular idli demands patience and time. The rice and urad dal should be soaked for 4-6 hours, followed by grinding and fermentation. The whole process spans a minimum of 12 hours. In stark contrast, rava idli is your answer to a scrumptious breakfast or snack with little to no prep time.

Next time you’re within the mood for some soft idlis but pressed for time, remember to make this fast rava idli – it’s just as delicious and satisfying!

Given these constraints, the renowned Mavalli Tiffin Room, popularly often known as MTR in Bangalore, showcased their ingenuity. They substituted the classic rice/urad dal mixture with rava (semolina), creating an alternate that was each delicious and practical.

And that’s how this fast version of idli was born that we now call rava idli or semolina idlis. 

The introduction of rava idli not only addressed the rice scarcity but in addition brought forth a quicker alternative to the normal idli, and has since develop into a beloved staple in South Indian cuisine.

Easy methods to make Easy suji idli (rava idli)

Before I share this delightful sooji idli recipe, let me quickly walk you thru the ingredients and tools needed.

Using Eno in Indian Cooking

Ever wondered why many Indian dishes like khaman, dhokla, and rava idli often use Eno as an alternative of baking soda? Here’s a fast breakdown:

Baking soda requires an acidic partner, like yogurt, to assist batters rise. But Eno, with its mixture of baking soda, citric acid, and salt, is self-sufficient. Because of the presence of citric acid, Eno prompts by itself, ensuring dishes get that soft, fluffy texture akin to fermentation. Pretty neat, right?

Easy methods to make Easy Rava Idli

The strategy and ingredients for making this rava idli recipe closely resemble those for rava upma, one other delightful semolina-based breakfast dish you might be acquainted with. Let’s dive into the step-by-step process.

Step-by-step instructions to make Rava idli

1. Start with the tempering: In a non-stick pan, heat ghee over medium heat. Add asafoetida, mustard seeds, and cumin seeds. Once they start to sputter, introduce urad dal, channa dal, green chilies, and curry leaves. Sauté for about 10-20 seconds.
2. Roasting semolina: Add sooji (semolina) to the pan. Constantly stir until the roasted rava changes color to golden brown and emits a pleasing aroma (around 5-6 minutes).
3. Preparing the Batter: Remove the mixture from heat, allowing it to chill for about 5-10 minutes. Then, mix in salt, yogurt, and water (adjust based on the consistency of the yogurt) to create a smooth batter. Let this mixture sit for around Half-hour to permit the semolina to absorb a lot of the liquid.
4. Steaming the Idli: Heat 1 cup of water in an idli steamer. Because it involves a boil, add Eno fruit salt to your batter, stirring just until the mixture becomes light and foamy. Don’t over-mix. Brush your idli molds with oil, then fill them with the batter. Place the filled idli plates within the steamer, covering them with a lid, and let the idlis steam for 10-12 minutes.
5. Rest and Serve: Before you open the steamer, allow the steam to release for about 5-10 minutes. Let the idlis cool for one more 5 minutes, then use a pointy knife to ease them out of their molds. Serve your idlis with coconut chutney, red coconut chutney, or steaming sambar.

Tricks to make rava idli

When you’re trying to master the art of rava idli making, then pay close attention to the following tips!

1. Water-to-Yogurt Ratio: The consistency of your yogurt determines the quantity of water needed. When you’re using a thick yogurt, you’ll have to add a bit more water, and if it’s on the watery side, reduce the water accordingly. Note: Before soaking, the batter should resemble a free-flowing pancake batter – not too thin and definitely not too thick.
2. Roasting Semolina: Roasting the semolina well until it turns fragrant may be very vital. It ensures the idlis are fluffy and never sticky.
3. Ghee – the key ingredient: Sauteing the semolina (rava) in ghee is extremely really useful. Ghee enhances the idli’s flavor and offers it a wealthy, fragrant touch.
4. Don’t forget to soak: Though rava Idli is understood for its fast appeal, soaking the batter for as much as an hour could make a world of difference. When you’re in a rush, 20-Half-hour should suffice. The longer you soak, the softer your idlis can be.
5. The proper time for Eno: Add Eno fruit salt to your batter only once you’re able to steam the idlis. That is crucial, as adding it prematurely can lead to flat idlis.
6. Substituting Eno: While Eno fruit salt is a well-liked alternative, you’ll be able to substitute it with 1/2 teaspoon of baking soda and a tablespoon of lime juice.
7. Resting the idlis: Once the idlis are steamed, allow them to rest for 5-6 minutes before removing them from their molds. This ensures they keep their shape and are easier to scoop out.

Variations

• Add grated carrots to the batter for a touch of color and nutrition.
• Omit cashews for a nut-free version.
• For a vegan twist, sauté the semolina in coconut oil or your selected oil substitute.

Easy methods to prep for Easy rava idli ahead of time

Did you’ll be able to prepare a big batch of rava idli mix and store it for future use? This system not only saves you time on busy mornings but in addition ensures that you simply’re all the time just just a few steps away from having fun with delicious, homemade rava idlis.

Listed below are the steps to follow – 

1. Prepare the Base: Start by completing the primary few steps of your rava idli recipe, which incorporates the tempering process in addition to the sautéing of the rava.
2. Cool and Store: Once the rava has been sautéed and is totally cooled down, transfer it to an air-tight container and refrigerate it should you plan to make use of it inside the week.
3. For Longer Storage: When you want to store for an prolonged period, go for a freezer-safe glass container or a Ziploc bag. This mix might be stored within the freezer for as much as 6 months.
4. Able to Use? At any time when you’re within the mood for rava idli, simply take out the required quantity of the combo and let it come to room temperature. After that, you’ll be able to proceed with adding yogurt and follow the remaining steps in your recipe.

Prepping your rava idli mix prematurely ensures you’re all the time able to whip up delicious idlis with ease! So the subsequent time you make rava idli, consider preparing some extra mix and storing it for later. It’s a game-changer!

Other breakfast recipes price trying

When you are on the lookout for easy and delicious Indian breakfast recipes, listed below are my top picks –

On the planet of gastronomy, the story of rava idli stands as a testament to the spirit of innovation and flexibility. The following time you savor a soft and fluffy rava Idli, remember the remarkable history that led to its inception.