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Instant Rava Idli

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Ingredients

Adjust Servings:
For Plain Rawa Idli
1cup Rava/Suji (semolina)
½ cup Curd
½ tsp Salt
¾ cup (approx) Water
1tsp Baking Soda or ENO
for greasing Oil
For Kanchipuram Idli
1cup Rava/Suji (semolina)
½ cup Curd
½ tsp Salt
¾ cup (approx) Water
1tsp Baking Soda or ENO
for greasing Oil
For Tempering
4tbsp Oil
¼ tsp Heeng (asafoetida)
2tsp Mustard seeds
2tsp Cumin
1tsp Green chilli chopped
2tsp Ginger chopped
1tbsp Chana dal
1tbsp Urad Dal
handful Curry Leaves
broken - 2tbsp Cashewnuts
¼ tsp Turmeric
½ tsp Crushed black pepper
¼ cup Carrots grated
to taste Salt
for greasing idli moulds Oil

Instant Rava Idli

Instant Kanchipuram Idli & Rava Idli Recipe.

Features:
  • Suitable for vegetarian
Cuisine:

Super soft healthy idli in minutes.

  • Serves 12
  • Medium

Ingredients

  • For Plain Rawa Idli

  • For Kanchipuram Idli

  • For Tempering

Directions

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Steps

1
Done

For Instant Idli Batter

For preparing the batter mix together rava, curd and salt. Whisk them and make sure there are no lumps. Slowly add water to make a batter. It may seems the batter is thin but the semolina (suji/rava) will soon absorb it and bloom. Place aside for 20mins.

2
Done

For Kanchipuram Idli Tadka

In the meantime for Kanchipuram idli heat a pan and pour oil. In hot oil add asafoetida, mustard seeds, cumin, green chillies, ginger and give a quick stir. Add chana dal, urad dal, curry leaves and cashewnuts. Stir till the dal gets light colour. Sprinkle turmeric, black pepper and toss them together. Drop in grated carrots and sprinkle some salt. Cook them for a minute. The carrots will absorb all the flavour. Remove the pan from heat and let it cool completely.

3
Done

Divide the batter into two. The first half will be used to make plain idli and int he 2nd half add the tempering once it is cooled. Mix it up.

4
Done

For Steaming

Prepare the steamer and make sure there is enough water to the required level in the steamer. Lightly grease the idli moulds and if you are using a thick cloth make sure to wet it before you place it on to the mould.

5
Done

Once the steamer & the moulds are ready, add 1tsp of baking soda (or use Eno) in each of the batters. Gently mix them in one direction. The batter should bubble and rise. Just scoop out the batter and pour on to the moulds. Make sure to fill the moulds only ¾th as the idli would rise once it will be steaming.

6
Done

Place the mould into the steamer and cover. Cook on high heat for first 5mins and then cook them on medium heat for another 7mins approx.

7
Done

Once ready remove them carefully out of the steamer. As rava is very soft at this stage allow it to cool for 5 mins before attempting to remove the idli from the moulds.

8
Done

Using a knife scrape the bottom and remove them on to a plate and serve them with sambhar and chutney.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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