Rava Idli is an amazing variation to the regular rice idlis from Southern India. Although idlis originated in South India, they are famous all over the country as a light and one of the cheapest food options. Idlis are served in office or college canteens besides numerous South Indian restaurants all over India. Great thing about idlis is that they are steamed so you can be sure that even though if you are eating out, they are still better than other street food. Well, why talk about street food, when you can make delicious idlis at home, and also you don’t have to bother about the rice batter being available or prepared as Rava Idli is made from rava/sooji (semolina) that is easily available. They are more spicier, look great and can be made in minutes. I am sure everyone at home would love these idlis, so use this simple recipe of Rava Idli and serve it with piping hot sambhar and coconut chutney.
Ingredients needed for Rava Idli
Rava or sooji – 1 cup
Water – 1 cup
Curd – 1 cup
Baking soda – 1/2 tsp
Salt to taste
Oil – 2 tbsp
Mustard seeds – 1 tsp
Curry leaves – 1 spring
Cashew nuts – 6-8
How to make Rava Idli
Mix rava, water and curd in a bowl and keep aside for 20 minutes.
Heat oil in a pan.
When the oil is hot, add mustard seeds.
When the seeds starts splattering, add curry leaves and cashew nuts.
Add this tadka in the rava mixture.
Grease an idli stand and pour the batter in the stand.
Steam the idlis for 15-20 minutes till done.
Serve hot with sambhar and coconut chutney.