Rava Idli

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About Rava Idli

Rava Idli is a favorite dish of my husband. I first tasted it at the Kamat hotel in Bangalore during my college days. They used to serve it with Vegetable Sagu and Chutney; it turned out very well. At home we relish it with fresh onion Chutney.

Rava idli mix from several different brands is available in the market, but I prefer to prepare it on my own from scratch. These mixes add preservatives to extend the shelf life. They also do not contain enough quantity of cashews and kishmish. Although these mixes are convenient when the going gets busy, I will recommend you find a relaxed 30 minutes somewhere to give this a shot. Since it takes just 20-30 minutes in all, you have enough time in the morning to make this a part of your lunch box.

What you need to have:

1. Bombay Rava – 1 cup

2.  curds(thick) – 1 cup

3. Water – 1 cup

4. Fresh grated coconut – a handful

5. Bengalgram dal (Chana dal) – 2 teaspoon

6. Grated carrots – 2

7. Cooking soda – 1/2 teaspoon(fresh)

8. Sugar – 1/2 teaspoon

9. Cooking oil – 1 table spoon

10. Mustard seeds – 1 teaspoon

11. Bengalgram dal – 1 teaspoon

12. Green chillies (optional) – 2

13. Curry leaves – 1 sprig

14. Cashews & raisins –  handful

15.Coriander leaves – a handful(to garnish)

16. Fresh grated coconut – a handful(to garnish)

What you do with what you have:

1. Place a pan on the gas with oil in it. Add mustard seeds and on popping add Chana Dal followed by cashews, kishmish, grated carrot and green chillies.

2. Add bombay rava and fry it till you get a pleasant smell. By then the grated carrot will have crumpled. See picture below.

3. Switch off the gas and let the mixture cool.

4. Add coriander leaves and grated coconut.

5. Separately mix the  curds, water, salt, sugar and cooking soda and grind it in the mixer/blender for about 10 seconds.

6. Now add the mixture (as shown below) from Step 4 to it and set aside for about 20 minutes.

7. Meanwhile, grease the Idli stand and pour the mixture (from Step 6) into the Idli molds.

8. Steam the Idlis in the cooker for about 15 minutes (just as you would steam the regular Idli).

The Idlis are now ready to be relished with some ‘super chutney’.

What they look like:

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8 thoughts on “Rava Idli

    Vivek said:
    November 11, 2007 at 7:26 pm

    Great collection of recipes,easy to make and great illustration of ingredients using pics.
    Please Continue the great work

    prathibalrao responded:
    November 12, 2007 at 5:30 am

    Thanx for your comments. Happy Diwali to all of you.

    Pallavi said:
    September 29, 2008 at 4:37 pm

    This is awesome !

    Akhila said:
    October 14, 2009 at 9:22 pm

    Hello
    I have been trying to get a recipe for rava idli for so long…i think i found the recipe that suits my imazination. I am going to give it a try this weekend. Its a wonderful site. What would happen to people like me if people like u were not there to share their recipes. Thank u for sharing ur recipes.

    Akhila

    Anjali said:
    November 16, 2009 at 12:20 pm

    Thanks for posting this authenticated recipe.made it yesterday and everybody liked it at home. But I didn’t add cashews & kishmish since i don’t like its taste along with idlis.Rest is fine.

      prathibalrao responded:
      November 16, 2009 at 2:24 pm

      Hi Anjali,

      Thanx 4 ur feed back which i really appreciate inspite of being so busy with the little one!!!!!

    Gracy Machado - Oman said:
    December 5, 2012 at 11:50 am

    Just visited your site and i think u hv a great collection of recipes. My mother is fond of rava idlis but due to health reasons cannot have anything that is cold or sour so has to avoid curds or anything citrusy. Wld u be kind enough to let me know, how i could prepare rava idlis without curds

      prathibalrao responded:
      December 6, 2012 at 10:21 am

      Hi,

      You can just use 1/2 the quantity of boiled cool milk and water to prepare the mix instead of curds and use eno salt to turn soft and fluffy .For 1 cup of sujee you can use 1 sachet of eno salt and use only 1/4 quantity of cooking soda.

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