Rava Idli
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DESCRIPTION
Rava Idli is a soft South Indian steamed cake made from semolina (rava) and yogurt. Before serving, it is seasoned with curry leaves, mustard seeds, and green chilies. This easy-to-serve dish is enjoyed as a delightful breakfast or snack. Making the batter may take some time on a busy day; however, this Ready-to-Cook mix eases the process and allows you to cook and enjoy soft Rava Idli in a few minutes.
INGREDIENTS
METHOD
• Add 100 grams of fermented curd to 1 cup of Rava Idli mix to make a smooth, lump-free batter.
• Keep aside for 2-3 minutes, add little water, and mix well, if required.
• Add ½ cup of fermented curd, chopped coriander leaves, and mix with the batter.
• Grease the idli plates with vegetable oil and pour the batter into it.
• Steam idli for 12-14 minutes and check if it is done. You can insert a toothpick into the idli plate to check the doneness. If it comes out clean then the idli is cooked perfectly.
• Cool for 2 minutes, and remove the idli from the plates.
• Top hot idlis with ghee and serve hot.
• In step 3, you can add finely chopped carrots, cabbage, and beans to the mixture, along with chopped coriander leaves.
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Nutrition Information
Serving Size: 100 Grams | Calories: 460 Cal | Total Fat 17 g: 22% | Saturated Fat 2.4g: 12% | Trans Fat: 0 Grams| Polyunsaturated Fat: 9.6g| Monounsaturated Fat: 5.6 g| Cholesterol 0mg: 0%| Sodium 1390 mg: 60%| Total Carbohydrate 65 g: 24%| Dietary Fiber 3g: 11%| Total Sugars 2g| Includes 0g Added Sugars: 0%| Protein 11g: 22%| Vitamin D 0mcg: 0%| Calcium 87 mg: 6%| Iron 1mg: 6%| Potassium 184 mg: 4%
Notes
• Do not rest the prepared batter for a long time.
• Do not use a whistle, if using a pressure cooker for steaming idli
Chef’s Tips
• Serve the rava idli with spicy tomato chutney.
• You can top the idli with idli podi or some dry tomato chutney for an added flavor.
Serving Suggestions
Serve Rava Idli with sambar and spicy tomato chutney or green coconut chutney.
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