(ரவா இட்லி)
This is my husband's favourite. I learnt this from my mother in law and I like her version best, much better and very tasty compared to the ready made mixes available in the market.
Ingredients
Rava (ரவை) - 1 cup
Beaten curd (கடைந்த தயிர்) - 1/2 cup
Green chillies (பச்சை மிளகாய்) - 2Red chillies (காய்ந்த மிளகாய்)- 1 (optional)
Curry leaves (கறிவேப்பிலை) - 2 sprigs
Green coriander (கொத்தமல்லி தழை) - a little
Mustard (கடுகு) - 1 tsp
Urad dall (உளுத்தம் பருப்பு) -1 tsp
Channa dall (கடலை பருப்பு)-1 tsp
Salt (உப்பு) - to taste
Asafoetida (பெருங்காயம்) - 2 pinchesOil (எண்ணெய்) - 2 - 3 tbsp
Ghee (நெய்) - 1 tsp (optional)
Add oil and ghee to an heated kadai, add mustard and when it splutters add urad dall, channa dall. When it becomes golden brown, add the red chilli broken into pieces, then the cut green chillies, curry leaves, coriander. Just saute once and immediately add the rava. Roast the rava until it changes colour slightly and smells good. Add salt and asafoetida.
Keep the idli plates greased and ready. Add the beaten curd to the rava mixture, add little water so that the mixture is of idli batter consistency. Pour the batter in the idli plates immediately and steam. What I learnt from my mother in law is that the once the curd is added , the batter must be steamed rightaway. In about 7-8 minutes delicious rava idlies are ready. My favourite side dish to this is the regular idli milagai podi though it will taste good with sambar also.
Yummy rava idli. Liked ur version and thanks for sharing.
ReplyDeleteJollu vazhiyaradhu! Now i know the trick - to steam the idlis immediately on mixing the batter. This is where I had been going wrong. Thanks for the tip. Nice pic!
ReplyDeleteNice blog and you have a great space
ReplyDeletehttp://lakshmi12.blogspot.com/2010/09/recipe-rava-idli.html
How will the Idlis raise if there isn't baking soda or powder or a rising agent?
ReplyDeleteThe curd itself will act as a rising agent
ReplyDeleteIts really nice amma...Sure I 'll try this and give to my mom.....Thnq....
DeleteThanks Lakshmi. I will let you know how it turns out.
ReplyDeletewow!! so yummy....would definitely try this one
ReplyDeleteLakshmi,
ReplyDeleteYour blog looks very good and I like the photos. Excellent
Hi: will idli rava (rice rava) work for this, or is wheat rava a must?
ReplyDeleteThanks, S
@S it the regular rava which we use for upma and kesari
ReplyDeleterice rava is used for arisi upma which is another delicious south indian tiffen item!
Thank you so much for sharing this
ReplyDeleteMy mom used to make delicious arisi upuma or arisi upuma Kozhukottai (both Urappu and Vellam version.)
ReplyDeleteMay be you can document Arisi upuma and Kozhukattai , Urappu and vella sevai in your recipes section.
Rava Idli sounds faster when compared to making Idli batter (or going down to super market to get ready made Idli batter)
Bombay rava is always there in the kitchen.
P.S: Looks like you are a fan of Idli milaga podi ( with Gingelly oil no less).
Do you buy from shop or make it ? ( My mom used to put Ellu ,coconut flakes in it !!)
Yours truly
Sappattu Raman
can i use idli rawa for making idlis or should i use sooji, im confused help.
ReplyDeleteLakshmi,
ReplyDeleteThank you so much for the recipe. I was wondering how I can serve quick Idli's on this day of Avani Attam but your recipe rescued me. Thank you and also thank your MIL for such good tip.
Radha
Thank You for the recipe. I never knew idlis can be made this quick and tasty too.
ReplyDeletevow sounds interesting...planning to make it for todays dinner
ReplyDeletethanx for a luvly and simple recipe
Revathy Narayanan
Thank you for this easy and tasty recipe, I tried it out for the first time, and it was yummy :)
ReplyDeleteBhuvana Kumaran
Many people told me that we should add eno fruit salt just before making idlis? Is it necessary? Because I made rava idly once, but it became very hard, and batter did not rise. Pleae help
ReplyDelete@ Anonymous
ReplyDeleteNot necessary to add eno, but keep the idly plates ready before you add curd to the rava mixture. If you keep the curd mixed with rava for sometime and then pour into the idly plates, it hardens. so the moment curd is mixed with rava, pour into the plates and steam
great recipe and the rava idli have been coming out really well..i have been following only this recipe ever since I got hold of this one...thank you for posting the tip about adding curd...that is actually very helpful...
ReplyDeleteHi Lakshmi,
ReplyDeleteThanks for this simple and quick recipe. I tried this..however the idlis didn't rise...they were flat after steaming even though I had put the batter immedialey in idli moulds after adding beaten curd. What might have gone wrong?
Regards,
Deepti
Hi!
ReplyDeleteWonderful recipe, was surfing the net for it n stumbled on it.
Rgds
Ms N.
Dear Ms. N
Deletethank you
Channa Dal and Urad dal we have to soak it overnight or gring it because we will get while eating whole channa dal and urad dal.
ReplyDeleteThe idea of channa daal and urad daal being added in seasoning is for the slight crunchy feel. If you dont like the crunchy taste you can avoid channa daal and add only urad daal. Yes you can soak for about 30 minutes and add channa daal like we do in lemon rice
DeleteNice to see this recipe.... Is this so simple to make ... sure will give a try :)
ReplyDeletePlease do follow my recipes and crafts at
http://preethisculinary.blogspot.com
and
http://yenkaivannam.blogspot.com
can we use bansi rawa or is it a must to usr upma rawa. should the curd be fresh or sour?
ReplyDeletesour curd is better
Deletei have not tried bansi rava, but i think it should also come out fine
nice luxmi.........
ReplyDeletegd dish tell me sme more idli varieties lakshmi
ReplyDelete