Rava Idli
(Cream of wheat or sooji idli)
Rava Idli is an alternative to traditional Rice and Dal idli. It is a very popular simple and easy to prepare South Indian breakfast dish. Rava idlis are made by steaming batter in Idli mold tray which is made by mixing Rava (sooji, Cream of wheat) and yogurt. These Idli’s are soft fluffy and white they taste delicious with Sambhar and coconut chutney.
Unlike the traditional Rice and dal Idli Rava idli is quick to make dish since it does not require soaking, grinding and fermenting the batter. Rava Idli is steamed with no oil and no spices it is an ideal dish for everyone.
Unlike the traditional Rice and dal Idli Rava idli is quick to make dish since it does not require soaking, grinding and fermenting the batter. Rava Idli is steamed with no oil and no spices it is an ideal dish for everyone.
Rava/Sooji
Ingredients:
1 Cup of rava (sooji, cream of wheat)
½ Cup of plain Yogurt (Preferred savor yogurt)
½ Teaspoon salt or to your taste
1 Teaspoon ENO salt
1 Tablespoon of vegetable oil
1 Cup of water or as required (Depending on the consistency of yogurt)
Makes about 16 Idli's
Cooking measurement conversion
Measurement converter
Utensils for Steaming Idlis:
1. Idli stand - Stand has 4 plates stacked
over each other.
2. A pot with a lid that is large enough to
hold idli stand, or idli steamer. (Idli
cooker comes with idli stand)
1 Cup of rava (sooji, cream of wheat)
½ Cup of plain Yogurt (Preferred savor yogurt)
½ Teaspoon salt or to your taste
1 Teaspoon ENO salt
1 Tablespoon of vegetable oil
1 Cup of water or as required (Depending on the consistency of yogurt)
Makes about 16 Idli's
Cooking measurement conversion
Measurement converter
Utensils for Steaming Idlis:
1. Idli stand - Stand has 4 plates stacked
over each other.
2. A pot with a lid that is large enough to
hold idli stand, or idli steamer. (Idli
cooker comes with idli stand)
Large
pot
|
Idli stand
|
Idli cooker
|
Directions:
1. In a bowl add cream of wheat and oil, and with the spoon mix it well, breaking
all the lumps.
2. In a cup add yogurt and beat it with the spoon until it become smooth.
3. Pour the yogurt over the Cream of wheat (sooji) and mix it well.
1. In a bowl add cream of wheat and oil, and with the spoon mix it well, breaking
all the lumps.
2. In a cup add yogurt and beat it with the spoon until it become smooth.
3. Pour the yogurt over the Cream of wheat (sooji) and mix it well.
In a bowl add sooji & oil & mix
|
Add yogurt in Rava and mix it well
|
4. In the batter add water little at a time and mix it.
5. The mixture should have a thick consistency.
6. Cover the bowl and keep it in a warm place to ferment for 2 to 3 hours or
longer.
5. The mixture should have a thick consistency.
6. Cover the bowl and keep it in a warm place to ferment for 2 to 3 hours or
longer.
Add yogurt in sooji & mix it well
|
Add water in the batter and mix
|
Directions for making the Idli:
1. Once batter is fermented and you are ready to make idli, add salt and mix. At this point if batter becomes thick as sooji absorbs the water, you can add a little water. The Consistency of the batter should be thick.
2. In a large pot or Idli cooker add about 1” of water and bring it to boil.
1. Once batter is fermented and you are ready to make idli, add salt and mix. At this point if batter becomes thick as sooji absorbs the water, you can add a little water. The Consistency of the batter should be thick.
2. In a large pot or Idli cooker add about 1” of water and bring it to boil.
Idli batter
|
In a pot boil the water
|
3. Grease the Idli trays with a drop of oil and rub it around.
4. Just before steaming Idli's add 1 Teaspoon ENO fruit salt in the Idli batter and
sprinkle 2 Teaspoon of water over the fruit salt, the bubble will start forming,
with the spoon mix gently, the batter will start rising. (Add ENO salt in the
amount of batter you are going to use at a time)
4. Just before steaming Idli's add 1 Teaspoon ENO fruit salt in the Idli batter and
sprinkle 2 Teaspoon of water over the fruit salt, the bubble will start forming,
with the spoon mix gently, the batter will start rising. (Add ENO salt in the
amount of batter you are going to use at a time)
Grease the Idli trays
|
Add Eno fruit salt in the batter
|
ENO Salt start foaming
|
Sprinkle water over ENO salt
|
5. With a spoon drop some batter on the Idli maker molds. Do not fill it up to
the top leave some room for them to expand. Stack the idli trays in the stand.
the top leave some room for them to expand. Stack the idli trays in the stand.
With the spoon drop batter in the Idli molds
|
Fill the trays with batter & stack them
|
6. When stacking the Idli maker trays alter the holes of Idli trays, they should not
be on the top of each other.
7. Immediately place the Idli maker stand in the pot or Idli cooker with boiling
water and close the lid of the cooker or cover the pot.
8. In about 7 to 8 minutes cooker will start steaming, then let the idli's steam for
7 to 8 minutes, turn the heat off. If steaming idlis in the pot then after steam
start coming let the Idli's steam for 10 to 12 minutes.
be on the top of each other.
7. Immediately place the Idli maker stand in the pot or Idli cooker with boiling
water and close the lid of the cooker or cover the pot.
8. In about 7 to 8 minutes cooker will start steaming, then let the idli's steam for
7 to 8 minutes, turn the heat off. If steaming idlis in the pot then after steam
start coming let the Idli's steam for 10 to 12 minutes.
Place the Idly stand in the pot
|
Cover the pot
|
9. Open the Idli cooker and take a tooth pick and insert in the middle of a Idli to
see if they are cooked, if the tooth pick comes out clean it means Idli is cooked.
Take the Idli stand out of the Idli cooker or the pot.
10. Let the Idli's cool down, then take a butter knife or a plastic knife and dip it
in the water and then insert in the edges of steamed Idli's and loose them up,
then insert the knife under the Idli's and take it out from the stand. Repeat
until you take all the Idli's out. This way you will have smooth topped idli's.
Do not take out when the Idli's are hot as it will not come out properly.
11. Clean the Idli maker and grease it before you make more idlis.
12. Serve the idlis with sambhar and coconut chutney.
see if they are cooked, if the tooth pick comes out clean it means Idli is cooked.
Take the Idli stand out of the Idli cooker or the pot.
10. Let the Idli's cool down, then take a butter knife or a plastic knife and dip it
in the water and then insert in the edges of steamed Idli's and loose them up,
then insert the knife under the Idli's and take it out from the stand. Repeat
until you take all the Idli's out. This way you will have smooth topped idli's.
Do not take out when the Idli's are hot as it will not come out properly.
11. Clean the Idli maker and grease it before you make more idlis.
12. Serve the idlis with sambhar and coconut chutney.
Idlys are cooked and expanded
|
Insert toothpick in the Idli to check
|
Insert the knife in the edges of Idli to loosen it
|
Rava Idli
|
Rava Idli
ENO Fruit salt
Tips:
1. If you like to make Idli spicy then you can prepare seasoning with mustarded
seeds, asafetida, curry leaves, red chili and Cashew nuts, then add it to the idli
batter before steaming the idli's ( See Rava masala idli)
2. The amount of water for the batter is depending on the yogurt. If the yogurt is
thick it requires more water if yogurt is watery then it require less water.
3. The Idli batter has to be fermented otherwise you won’t get good Idli's.
4. If you do not have savor yogurt then just use regular yogurt but
you would not have savor taste.
5. ENO fruit salt could be purchased from any Indian grocery store.
6. If you want to prepare Idli's in batches then prepare batter without adding ENO salt and divide it into two equal portions. Add ENO salt in one portion and mix and pour immediately into greased Idli mold trays and steam. When first batch is steamed add ENO salt in the other portion and follow the same process.
1. If you like to make Idli spicy then you can prepare seasoning with mustarded
seeds, asafetida, curry leaves, red chili and Cashew nuts, then add it to the idli
batter before steaming the idli's ( See Rava masala idli)
2. The amount of water for the batter is depending on the yogurt. If the yogurt is
thick it requires more water if yogurt is watery then it require less water.
3. The Idli batter has to be fermented otherwise you won’t get good Idli's.
4. If you do not have savor yogurt then just use regular yogurt but
you would not have savor taste.
5. ENO fruit salt could be purchased from any Indian grocery store.
6. If you want to prepare Idli's in batches then prepare batter without adding ENO salt and divide it into two equal portions. Add ENO salt in one portion and mix and pour immediately into greased Idli mold trays and steam. When first batch is steamed add ENO salt in the other portion and follow the same process.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Idli Coconut chutney
Rava masala idli Sooji ka dokhla
(Cream of wheat or sooji idli) (Cream of what or sooji dokhla)
Dosa Upma(cream of wheat with
Green peas) Sambhar Uthappam with sooji (cream of wheat)
Idli Coconut chutney
Rava masala idli Sooji ka dokhla
(Cream of wheat or sooji idli) (Cream of what or sooji dokhla)
Dosa Upma(cream of wheat with
Green peas) Sambhar Uthappam with sooji (cream of wheat)
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