Rava Idli In Pressure Cooker Recipe

Rava Idli in Pressure Cooker recipe with step by step photos and video recipe – easy and simple recipe of soft and spongy idli that does not require any fermentation or grinding. An easy-to-make breakfast, rava idli is a tasty twist to regular idlis.

South Indian cuisine is known for its healthy recipes and rava idli (suji idli) is one of the simple recipe which combines the goodness of many dals and spices. It’s not just healthy and irresistible but also very easy to prepare too.

This rava idli is made using semolina or sooji and can be made ready in minutes with no soaking time too. A traditional South Indian breakfast usually comprises of idli or dosa. Rich in potassium, iron, and proteins, rava or semolina improves the heart’s health and also helps in losing weight.

Variations In Rava Idli :

  1. Spinach rava idli – To make spinach rava idli, it is made with a batter of semolina and curds, perked up with an aromatic tempering, and reinforced with a vibrant spinach paste. A pinch of fruit salt helps to give the idli a soft texture and good mouth-feel. The Palak Rava Idli is a nice variant of the regular rava idli. 
  2. Stuffed Potato rava idli – To make stuffed Potato rava idli, each cavity in the idli plate is first lined with a layer of semi-spicy potato bhaji, which is topped with idli batter, and then steamed. This causes the bhaji and the idli to fuse, resulting in a super tasty Stuffed Potato Idli. A unique Stuffed Potato Rava Idli is incomparable to any snack you have ever tasted before.
  3. Veg Stuffed rava idli – To make Veg Stuffed rava idli, the batter is steamed with a stuffing of mixed veggies sautéed with a simple, traditional tempering, which gives it a superb aroma and taste. The softness of the idlis together with the juiciness and myriad flavors of the veggies make the Veg Stuffed Idlis a really rare and delightful treat. 

Frequently Asked Questions :

What to eat with rava idli?

You can serve this rava idli with coconut chutney, sambhar, and green coconut chutney or any chutney of your choice.

How to get Soft and Spongy idlis?

To get the soft, spongy and porous instant Rava Idli. I would strongly recommend using coarse rava or sooji for this recipe. avoid using fine semolina as it may end up with chewy textured idli. You can, however, use the fine variety as well, which would give a slightly different texture to the Idlis and is not bad at all. Be careful with the proportions while making the idli and the result will be super soft and fluffy idli.

How can I make idlis without idli molds?

You can use small steel tumblers. Fill it up to 2/3 rd and keep it in your cooker. Depending on how big the tumbler is you might need to increase the duration of cook. 

What to do with leftover rava idli batter?

With the same rava idli batter, you can make instant rava dhokla. Add ginger chili paste to the batter and the make them in a greased dish instead of idli mold. Temper with oil, mustard seeds, cumin seeds, sesame seeds, asafoetida, and curry leaves. Pour the tempered mix on the prepared dhokla and serve them

How much time does it take to cook each idli?

Yes, this matters a lot, over steaming the idli’s means tough idli’s( just like over baking cake or cookies). So steam the idli’s just enough to get soft spongy idli’s. Usually, the soft spot is somewhere between 8 to 12 mins.

Is it important to rest the idli for few minutes before demoulding them?

Once the idli’s are done steaming then do not immediately open the lid and remove the idlis. Let the steamer rest for at least 10 to 15 seconds. This will ensure that idli’s do not break or stick while removing them from the mold. Also, use oil or ghee on the mold before adding idli batter so that they will not stick.

How much use water to make perfect idli?

Yes if your batter is too runny, then chances are your batter will not rise because of the aeration(fermentation is inhibited by the excess water content). So always make a thick batter and once the fermentation is done then you can dilute it as needed. The consistency of the batter is important – if watery then idlis will be flat and sticky, also the batter should not be very thick. It should be of medium thick flowing consistency.

Is it important to rest the batter for rava idli before steaming?

If you give it enough time to rest, it gets swelled up and gives good results. 15-20 minutes should be enough, but if you don’t have that much time you can make it immediately after whisking the batter. 

After mixing eno to the batter can we store it?

Yes, you can – but only for a day in your refrigerator.

Can we use buttermilk instead of water?

You, you can. If using buttermilk,water might not be required. So check and add water. Make your judgement.

Can we use baking soda instead of ENO?

Unfortunately no, because baking soda leaves a soapy taste in these idlis. Few people instead of ENO use baking soda. But i feel ENO gives better taste and texture to this idl.

Why does idli come out hard after steaming?

Do not allow it to over cook. It might become hard and dry. Just keep an eye and remove the Idlis after 8-10 minutes. Do not remove the Idlis immediately. It might stick. Leave it undisturbed for few minutes and then spoon it out. A good idly must be soft and tender. Serve hot with your favorite chutney and sambar.

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#Serving Suggestion: Serve rava idli with coconut chutney and sambhar. It is a perfect dish for breakfast, brunch or snack.  

⇒Do give this recipe a try and share your comments below with me.

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RAVA IDLI IN PRESSURE COOKER RECIPE

Rava Idli recipe with step by step photos and video recipe – easy and simple recipe of soft and spongy idli that does not require any fermentation or grinding.
Course Breakfast, LunchBox
Cuisine South Indian
Keyword rava idli
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 mini idlis
Author Achala

Ingredients

  • 1 cup suji/rava /semolina
  • 1/2 cup curd (fresh or frozen)
  • 1 tbsp powdered sugar
  • Salt to taste
  • 1/2 cup water or as required
  • Oil for greasing molds
  • 1 ENO sachet

Instructions

preparing rava idli batter :

  • Collect the required ingredients.
  • In a large mixing bowl add the rava, curd, powdered sugar, and salt.
  • Mix it well.
  • Add water as required.
  • Make a batter which is neither thin nor thick and keep it aside.
  • Now take idli stand and add one drop of oil on each cavity of the idli stand and spread it across the cavity. Keep aside.

steaming rava idli :

  • In a pressure cooker add enough water but make sure that it won’t touch the bottom of the last row of the idli stand.
  • Put the cooker on the stove and let the water heat.
  • Just before steaming the idlis, add in 1 tsp eno fruit salt or a pinch of baking soda.
  • Make sure you mix the batter going in one direction. After adding eno, you will notice bubbles on the surface of a batter.
  • Now take the oiled idli stand and with the help of a ladle pour batter till the cavity is full. Make sure not to overfill or it will overflow and the shape of the idli will change.
  • The water starts boiling and then place the idli stand.
  • Cover the cooker with its lid without adding the weight or whistle on the lid.
  • Increase the heat to medium-low temperature. Once the steam starts to rise from the vent, cook for 10 minutes.
  • After 8 – 10 minutes turn off the flame and wait for 10-15 seconds before you open the lid.
  • To check whether they have cooked properly or no, insert a toothpick or a knife in the center of the idli if it comes out clean, your instant sooji idlis are cooked. If not, then steam for some longer.
  • Once the idlis are cooked, remove from heat and bring out the idli stand.
  • Once it cools down slightly, remove the idlis from the mold with a spoon.
  • Serve the steaming hot rava idli with your favorite coconut chutney and sambar.

Notes

  • You can also prepare the batter before in hand and store in a fridge. remember just before steaming adds baking soda / eno.
  • Use sour curd for more soft and spongy idlis.
  • After adding Eno fruit salt in the batter, stir well for a minute and immediately pour it into molds otherwise, idli will not be soft and spongy.
  • There is no need to soak the rava with yogurt.
  • The time taken to cook the idlis will depend upon the number of idlis you make at a time.
  • Steam rava idli in low-medium flame. the low flame will not cook idli evenly and the high flame will burn the outside of the idli.
  • Do not over mix the batter or else the air bubbles will escape making the suji idli hard.
  • Steam for 10 minutes if using a pressure cooker (without weight), 15 minutes if using a steamer.

How To Make Rava Idli (Step By Step Instructions With Photos) :

preparing rava idli batter :

1. Collect the required ingredients.

2. In a large mixing bowl add the rava, curd, powdered sugar, and salt.

3. Mix it well.

4. Add water as required.

5. Make a batter which is neither thin nor thick and keep it aside.

6. Now take idli stand and add one drop of oil on each cavity of the idli stand and spread it across the cavity. Keep aside.

steaming rava idli :

1. In a pressure cooker add enough water but make sure that it won’t touch the bottom of the last row of the idli stand.

2. Put the cooker on the stove and let the water heat.

3. Just before steaming the idlis, add in 1 tsp eno fruit salt or a pinch of baking soda.

4. Make sure you mix the batter going in one direction. After adding eno, you will notice bubbles on the surface of a batter.

5. Now take the oiled idli stand and with the help of a ladle pour batter till the cavity is full. Make sure not to overfill or it will overflow and the shape of the idli will change.

6. The water starts boiling and then place the idli stand.

7. Cover the cooker with its lid without adding the weight or whistle on the lid.

8. Increase the heat to medium-low temperature. Once the steam starts to rise from the vent, cook for 10 minutes.

9. After 8 – 10 minutes turn off the flame and wait for 10-15 seconds before you open the lid.

10. To check whether they have cooked properly or no, insert a toothpick or a knife in the center of the idli if it comes out clean, your instant sooji idlis are cooked. If not, then steam for some longer.

11. Once the idlis are cooked, remove from heat and bring out the idli stand.

12. Once it cools down slightly, remove the idlis from the mold with a spoon.

13. Serve the steaming hot rava idli with your favorite coconut chutney and sambar.

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