Rava Idli Recipe
When MTR does such a great job of producing a great instant rava idli mix, you may ask why I even bother with a from-scratch rava idli recipe.
Well, SJ did it *points fingers* so I wanted to as well. Plus, I had some eno salt in the house and decided that rava idli would be easier than making dhokla from scratch, or something.
Rava Idli Recipe - From Scratch
Adapted from here
Makes about 10-12 idlis
Ingredients:
1 cup sooji / rava / fine semolina
1/2 tsp mustard seeds
1 tsp channa dal
1 tbsp chopped cashews
1/4 tsp hing
2 tbsp oil
2.5 cups curd / plain yogurt
1 tsp Eno fruit salt (secret ingredient for spongy rava idlis)
A handful finely chopped coriander leaves
Salt to taste
How I Made It:
1. Heat oil in a pan and add the mustard seeds and chana dal.
2. Once the mustard seeds pop and the chana dal starts turning golden brown, add the hing and cashews. Fry until the cashews start turning golden brown.
3. Now add the rava and fry till it turns golden brown (a lot of golden-brown-turning needs to happen in this recipe), approximately 5-7 mins. Add salt (regular, not eno), mix well, and let it cool.
4. Then add 1 cup of curds to the dry mixture and mix well. Let it rest covered for 10 mins. Add the rest of the curds and mix well ( it should be little thicker than idli batter). Add the Eno fruit salt and mix well. Ladle the batter into idli moulds. Steam in an idli maker or pressure cooker for 10-12 mins (without weight). Allow it to cool and unmould.
1/2 tsp mustard seeds
1 tsp channa dal
1 tbsp chopped cashews
1/4 tsp hing
2 tbsp oil
2.5 cups curd / plain yogurt
1 tsp Eno fruit salt (secret ingredient for spongy rava idlis)
A handful finely chopped coriander leaves
Salt to taste
How I Made It:
1. Heat oil in a pan and add the mustard seeds and chana dal.
2. Once the mustard seeds pop and the chana dal starts turning golden brown, add the hing and cashews. Fry until the cashews start turning golden brown.
3. Now add the rava and fry till it turns golden brown (a lot of golden-brown-turning needs to happen in this recipe), approximately 5-7 mins. Add salt (regular, not eno), mix well, and let it cool.
4. Then add 1 cup of curds to the dry mixture and mix well. Let it rest covered for 10 mins. Add the rest of the curds and mix well ( it should be little thicker than idli batter). Add the Eno fruit salt and mix well. Ladle the batter into idli moulds. Steam in an idli maker or pressure cooker for 10-12 mins (without weight). Allow it to cool and unmould.
The best combination for rava idli is onion-tomato chutney but I didn't have the patience for that so served with regular coconut chutney.
PS: Excuse the picture quality. This was dinner on Saturday and I didn't have the patience to set up the light box.
PS: Excuse the picture quality. This was dinner on Saturday and I didn't have the patience to set up the light box.
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They look just like the MTR idlis--I mean in a good way!
ReplyDeletehaha yes, i take that as a compliment :) i usually use the MTR mix but had run out a few weeks back and never managed to get to the Indian store to stock up. The eno salt really pushed me in the right direction to try this :)
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ReplyDeleteHubby dear loves idlis for breakfast...so often we are off to South Indian restaurants in the morning...Your recipe is giving me some confidence to try it at home, for the first time...:)Thanks for motivating me with your recipe and pictures.
ReplyDeleteFreshly home made idlis can not b beaten by ready mixes..I will never buy the ready mix ones as I always love home made ones..urs look yumm
ReplyDeletePerfect texture n tempting rava idlis...
ReplyDeleteOnce I made rava idli at home and served to my DH..his reaction...it tastes like steamed upma :( so from then on I had been stuck to MTR...Your version sounds simple to make and looks good too..would try this out.
ReplyDeleteI hear you have rava idli recipe on your blog Raks? Going to check that out now!
ReplyDeleteSo soft and spongy idlies looks fabulous..
ReplyDeleteThese really look like one of those Sarvana Bhawans dishes :) Lovely color and beautiful texture of the Idlies, Nags
ReplyDeleteMy cutie pie really loves this a lot. Whenever we go out she demands for this when she is hungry. Loved your version Nags.
ReplyDeleteNever tried this at home....love to give this a try.....looks fluffy and yum....thank u for the tip...
ReplyDeleteHii Nags...I am on a mission of getting my 1yr old toddler to eat solid food now...he is a fussy eater and all my efforts of cooking up something for him goes to waste when he refuses to eat them...this one looks nice...quicker than the normal ones and I don't need to take out my mixy (phew...)so all the more tempting...will surely try this out...
ReplyDeleteThank
Hey Nags the click alone is enough to make me go hungry. So cool. going to try this out with Eno as I too have a couple of sachets.
ReplyDeleteLooks fab and yum....
ReplyDeletei have never tried MTR idlis. Eno salt makes a perfect magic in making rava idlis and even i have tried dhoklas too with that.
ReplyDeletePerfect spongy idlis
Wat a soft idlis,luks Perfect...
ReplyDeleteI am not sure which one I love more--the idli or the dish in which you have pictured it ... where did you get this serving piece? I want to get a few :)
ReplyDeleteHome made is always healthy and yummy... This looks soft and perfect.
ReplyDeletewhat an inviting platter dear, love it :)
ReplyDeletewow! i can eat up that entire plate...lovely!
ReplyDeleteMTR rava idli mix is really good ladies, but of course, i definitely agree that nothing beats making rava idli at home from scratch! :)
ReplyDeletemy fav... looks so soft and perfect...
ReplyDeletelove ur plate and the idlis too.
ReplyDeleteBeing in the land of MTR I've never used their ready mix. Homemade always works out cheap and best.
I always buy 1-2kgs of rava, temper and roast it, cool and store it the fridge. works as instant upma or rava idli mix for me.
I add salt and other things while making idli or upma.
Hi Im Priya from Bangalore. I'm a total amateur in cooking and was googling for recipes since ill be getting wedded soon. I just too the Navarathan Kurma recipe from ur blog and prepared my first dish for my fiance. He was extremely HAPPY with the food. ALl thanks to you. And now i'm ur ardent fan and will be taking more receipes from ur blog with ur permission. This picture of rava idili looks marvellous and now i have my pen and paper ready to write down the receipe. Appreciate ur work and keeping going with COOKINGANDME!!
ReplyDeleteso glad my recipes are helping :)
ReplyDeleteThe idlis look great...nice clicks too :)
ReplyDeleteyou know i love the plate more than the idlis...i fall for that banana leaf effect...lovely adn the idlis look very soft and fluffy...YUM!
ReplyDeleteShobha
Priya: When to add coriander leaf in your above recipe. The photo is perfect, looks so real, just take out from the screen and have it. Yummy!!!
ReplyDeleteJust add it to the rava idli batter before pouring into idli moulds :)
ReplyDeleteHey tried the idli this weekend... They were a super hit...made tomato chutney to go with it...the combination was mind blowing!!!
ReplyDeleteLoved it...Thanks :)
That's awesome. So glad you liked the rava idli recipe :)
ReplyDeleteThe day you posted this, I prepared this. But I also took pictures for a post of my own. Just published it. Your pictures were a total inspiration to me and made me move my lazy bum and prepare this pronto. Thank you girlie for inspiring me..especially when I was very hungry!
ReplyDeletei was reconsidering posting this rava idli recipe because i felt the pictures had come out very average. glad so many people tried it and liked it :)
ReplyDeletehi nags,
ReplyDeletea gr8 yummy recipe, had been looking for this recipe for a long time, and i tried it immediately this morning !
lovely, and the presentation with plaintain leaf looks awesome !
Hi Nags,
ReplyDeleteBeautiful presentation n equally tempting idlis..... I absolutely love the plates, any idea from where I can get these...please please, my hubby loves to eat in banana leaves n this is the closest. Thanks n love your blog.
Hi Nags,
ReplyDeleteBeautiful presentation n equally tempting idlis..... I absolutely love the plates, any idea from where I can get these...please please, my hubby loves to eat in banana leaves n this is the closest. Thanks n love your blog.
looks amazing......both the idlis n the plate, where can I buy these? My hubby loves to eat in banana leaves n this is the closest I have a seen to a real leaf. Thanks for the awesome blog n pics. I love your Hyderabadi baingan n have made it several times.
ReplyDeleteBhags
I live in Singapore and I got these banana leaves plate from Mustafa Centre
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