Quick Rava Idlis | Instant Veg Semolina Idlis

These Veggie Rava Idlis are very quick and easy to make. It takes less than an hour to prepare these idlis. They are best choice for early morning breakfast or can be packed for kids’ lunch box. They are served with Coconut Chutney or can be eaten plain.

INGREDIENTS

For seasoning/ Tadka:

2 tbsp oil

2 tsp mustard seeds

1 tsp jeera/cumin seeds

8 to 10 curry leaves

Pinch of Asafoetida/Hing

1 tbsp Urad dal / Black gram dal

1/4 tsp turmeric powder/Haldi

Main ingredients:

 2 cups Rava/ Semolina/Sooji

1.5 cup Yogurt

1/4 cup Chopped Cilantro

1 cup water

Salt to taste

1 tbsp grated ginger

1/4 cup grated carrot

1 green chili finely chopped

1/2 tsp Eno fruit salt

Preparation:

1. Heat oil in a pan, add mustard seeds and allow them to crackle. Add cumin seeds and curry leaves. Once the curry leaves splutter, add Urad dal and fry them until light brown. Add hing and turmeric.

2. To this seasoning, add rava and roast until rava is aromatic. This may take 6-7 mins.

 

 

3. Let the rava cool down completely and transfer it into a large mixing bowl.

 4.Add yogurt, cilantro leaves, grated carrots, ginger, green chilies and water and mix everything well until the mixture is homogeneous. This batter should like idli batter consistency. 

 

  

 5. Add salt to taste and let the batter sit for at least 20 mins. 

 6. In the mean time, grease the idli pans. Add water to the idli stand and cover it with the lid and turn on the flame on medium flame. 

 7. After 20 mins, add Eno fruit salt to the batter and stir it vigorously. 

 

 8. Immediately pour the idli batter into each idli mould and put it in the idli stand. Increase the flame to high and steam the idlis for 13-14 minutes. 

9. Turn off the flame after 15 mins and let the idlis sit in the idli stand for another 5 mins. Remove the idlis using a sharp edged spoon dipped into water. This helps to loosen the idli from its mould. 

10. Serve idlis with Coconut chutney or Sambhar.

Notes:

1. I have forgotten to take the initial pictures of preparing tadka, so did not show them in this post.

2. You can prepare tadka separately and add it to the batter. 

3. To give the idlis more tanginess, you can a bit of lemon juice to the batter.

4. Batter should be in a flowing consistency, just like your regular idli batter