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
Servings: 24mini idlis
1/2cupcurd (fresh or frozen)
Salt to taste
1/2cupwater or as required
Oil for greasing molds
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.
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.