Instant Rava Idli

Ingredients for Instant Rawa Idli

  • 2 tablespoons oil
  • 1 teaspoon mustard seeds/ rai
  • 1 teaspoon urad dal
  • 1 teaspoon roasted chana dal
  • 1 teaspoon ginger, finely chopped
  • 1 teaspoon green chillies, finely chopped
  • 1 cup (170g) semolina/suji/rawa
  • 1 tablespoon fresh coriander, finely chopped
  • 1 cup (240g) curd/dahi
  • ¾ cup water (approximately)
  • 1 eno (fruit salt) sachet or ½ teaspoon baking soda
  • salt to taste
  • 8-10 roasted cashews

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making Instant Rawa Idli

  1. Heat oil in a kadai.
  2. Now add mustard seeds, urad dal and roasted chana dal and cook for a few seconds or till the dal gets a light golden brown colour.
  3. Now add finely chopped ginger and green chillies and cook for another 10 seconds.
  4. Further, add the semolina/suji and roast on medium to low heat for 2 minutes. Do not cook on high heat as we don’t want the colour of the suji to become dark.
  5. Once done let it cool down for some time.
  6. Now add curd and mix well. Then add water and mix again. The consistency of the batter should not be very thick or thin. Let it rest for 10 minutes.
  7. After 10 minutes if the mixture has thickened then add a few tablespoons of water.
  8. Now add salt and eno and mix well. The rawa idli batter is ready.
  9. To steam the idlis, take an idli stand and fill it 1/3 with water, the bottom of the idli plate shouldn’t touch the water.
  10. Now grease the idli plate with oil and place a half cashew in the centre of each of them.
  11. Now pour the batter and then place the idli plate in the steamer, cover it with a lid and steam the suji idlis for 10-12 minutes.
  12. To check if it’s done, insert a knife or a toothpick and it should come out clean.
  13. Let the rawa idlis rest in the idli plate for 2 minutes before scooping them out, or else they might break.
  14. Serve with the coconut chutney we prepared.

Recipe Notes

  • Do not overcook the rawa idli else it might become hard.

Ingredients for coconut chutney

  • 1 cup fresh coconut
  • 2 medium size green chillies
  • 2-3 garlic cloves
  • 1-inch ginger
  • 1 lemon-sized piece of tamarind
  • 1 teaspoon cumin seeds
  • 2 tablespoons raw peanuts
  • 1 small handful of fresh coriander
  • salt to taste
  • water as required
For tempering
  • 2 tablespoons oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon urad dal
  • 1 pinch asafetida/ hing
  • 2-3 dried red chillies
  • few curry leaves

Steps In Making Coconut Chutney

  1. In a mixer grinder add all the ingredients and grind them until smooth.
  2. For tempering, heat oil in a pan and then add mustard seeds, urad dal, asafetida and dried red chillies.
  3. Further, add fresh curry leaves and sauté for a few seconds.
  4. Now pour the hot tempering on the coconut chutney and mix well.
  5. Serve with idli/ dosa or uttapam.
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