Instead of conventional rice idli, rava idli offers a unique and flavorful twist to your breakfast or snack time. The combination of rawa, curd, and spices creates a light and fluffy texture that is sure to please your taste buds. With the added crunch of cashew nuts and the freshness of coriander leaves, these idlis are not only delicious but also visually appealing. Serve them hot with your favorite chutney or sambar for a wholesome and satisfying meal. Give this recipe a try and enjoy the burst of flavors in every bite!
Rawa Idli – Method 1
4
servings10
minutes15
minutesRava idli provides a distinctive and flavorful alternative to traditional rice idli for breakfast or as a snack.
Ingredients
Rawa – 3 cups
Curd – 3 cups
Cooking soda – ½ tsp
Ghee- 2 tsp
Oil- 3 tbsp
Mustard – 1 tsp
Urad dhal – 1 tsp
Bengal gram – 1 tsp
Cashew Nuts – 10
Asafetida powder- 1 tsp
Green chillies- 2 (chopped finely)
A small piece of fresh ginger (chopped finely)
Curry leaves- few
Coriander leaves – few chopped
Salt – 1 teaspoon
Carrot gratings for garnishing
Directions
- Heat ghee in a kadai and sauté the rawa until the raw smell disappears. Remove and let it cool.
- Once cool, combine well-beaten curd, salt, and soda into the rawa. The consistency should resemble thick idli batter; there is no need to add water as the curd suffices.
- Next, heat oil in a kadai, add mustard seeds and wait for them to splutter. Then add Bengal gram dal, urad dal, cashew nuts, and asafoetida, frying briefly.
- Follow with chopped green chilies, ginger, and curry leaves, sautéing for a few seconds.
- Incorporate this mixture into the rawa batter thoroughly.
- Prepare the idli plates by greasing them, sprinkle a bit of grated carrot, and then pour the batter over it.
- Steam the idlis for 12 to 15 minutes, ensuring the water is boiling before placing the idli stand in the cooker.
- Serve the idlis with chutney or sambar.
Hi I tried your rava Idli recipe. It tasted really great but the idlis were a little dense. But they looked and tasted great.
Usha
Hi Usha,
Thank you for your comments. The softness of the idli depends on the correct quantity of cooking soda (not baking powder) we use. And also the soaking time. If you soak the batter for more time, idli tends to be dense.
How many rawa idlis can we prepared out of the above given proportion ?
As I have given in the top of the recipe you will get 15 idlies from the above quantity.