Rava Idli  Kerala Cuisine

Hi... This is very much Rava Idli. The one with yogurt is Instant Rava Idli. The recipe here is the traditional alternative to rice idli which many may not be aware. You can find these in restaurants. The only difference is the Rava has to be steamed for 10-15 minutes. This is done by placing the rava in a clean muslin cloth and tying it to make a pouch. Place this pouch in a plate and put it in the pressure cooker. Steam it for 10 minutes. For fluffy idlis, you can soak 1/2 tsp of fenugreek seeds with the urad dal and while grinding the dal add 1 4 cup of cooked rice.

Hey Gals,
Just read the recipe. Just a few changes would satisfy everybody. Lets start. The ratio of urad to rava is 1:2. I don`t roast the rava but I steam it. After grinding the urad I mix the steamed rava with the urad batter , adding water to bring it to a proper consistency. Keep it overnight..basically enough time to ferment ..add salt to taste.. and for those who want to fulfill their taste buds..go ahead give tadka of mustard, urad dal,curry leaves ...onions...etc etc and mix it with the batter .There you go ..pour it into your idli moulds and steam it just as you would with your usual idlis.
They turn out soft, and you have all the works of a rava idli. Yes, one thing though this is not instant idlis. The one with mixing curd would be instant.

Hi,I agree with asha.The method given is not for preparing ravaidli.If anybody tried i am sure you will not get a smooth idli as we are preparing with ordinary idli(with urdu dall and rice).After frying the rava we have to soak it in curd.After 6 hours use the batter for making the idli.You can add ginger greenchilley,coriander leaves as well as the curry leaves at the time of frying the rava.
Don`t write this type of recipe in this pachakam

Hi,

Thanks for this recipe. Worked perfect for me. Just took the ratio if dal and rava as (1:3) and prepared.It came out very well. Thanks again.

Sheetal

I agree with Asha,
The recepie that is shown is not the way to make Rava Idli
The new method is :
Rava 1 Cup
Carrot Grated 2 Tbsp
Ginger-Cut into small peices 2Tbsp
Shredder Coriander 3Tbsp
Curd/Butter Milk 1 Cup
Coconut-Cut into small pices 2Tbsp
Green Chillies 4
Oil 4-5 Tbsp
For Seasoning
Mustard
Toor Dal
Roasted Cashews

Method:
Pour Oil into a kadai and as it gets heated put mustard, ginger, green chillies, cashews and toor daal.Fry then till the cashews are roasted
Put rava and roast it for 5-6mins
Turn off the heat
After it cools slightly add curds or Butter Milk and mix well.
Add a pinch of baking powder.
Put salt, grated carrots, coconut pieces and coriander leaves
Grease the idli plates with some oil and pour the batter into it
Steam it for 8-10 mins
Serve hot with coconut chutney

This is not the way to prepare Rava idli.

The suji has to be just fried for a few seconds in the seasoned pan and it has to be mixed with curd which is not very sour.You can add ginger finely chopped to the mixture to get a good taste.

Garnish with Sliced tomato and fried cashews.

500g=16 ounce=2 cups

it would be better if u say the measurements in `cups` instead of grams.i really wanted to try this recipe but i don`t know how to measure the ingredients.

hey I tried this and the taste was the same as hotel ones.but the thing was it was not so fluffy as the ones which we get in the hotel.Can you please tell me how can I make more fluffier?