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.
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
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
Rava (Cream of wheat)
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Yogurt
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Utensils for Steaming Idlis:
1. Idli stand - Stand has 4 plates stacked over each other.
2. Idli cooker comes with stand. If you do not have Idli cooker you can use a
large pot to steam Idli’s.
1. Idli stand - Stand has 4 plates stacked over each other.
2. Idli cooker comes with stand. If you do not have Idli cooker you can use a
large pot to steam Idli’s.
Idli cooker
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Idli stand
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Directions:
1. Heat a nonstick frying pan and dry roast the rava for 4 to 5 minutes, stirring
constantly. Do not brown the rava.
2. Add 1 tablespoon of oil and mix it well with Rava.
1. Heat a nonstick frying pan and dry roast the rava for 4 to 5 minutes, stirring
constantly. Do not brown the rava.
2. Add 1 tablespoon of oil and mix it well with Rava.
In a pan add Rava
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Roast Rava
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Add oil in Rava
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Mix oil in Rava well
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3. Once Rave is roasted transfer it into a bowl.
Rava is roasted
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Transfer Rava into a bowel
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4. In a cup add yogurt and beat it with the spoon until it become smooth.
5. Pour yogurt over the Rava and mix it well.
5. Pour yogurt over the Rava and mix it well.
Pour yogurt over Rava
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Mix yogurt with Rava well
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6. If Rava seems to be thick then add water little at a time and mix it with rava
batter. The mixture should have a thick consistency.
batter. The mixture should have a thick consistency.
Yogurt is mixed well with Rava
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Add water in Rava batter
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Mix water well with Rava batter
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Consistency of batter
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7. Cover the bowl and keep it in a warm place to ferment for 2 to 3 hours or
longer.
longer.
Idli batter
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Cover the bowel
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Directions for making the Idli:
1. Once batter is ready and you are ready to make idli, add salt and mix. At this
point if batter becomes thick as Rava absorbs the water, you can add a little
water. The Consistency of the batter should be thick.
1. Once batter is ready and you are ready to make idli, add salt and mix. At this
point if batter becomes thick as Rava absorbs the water, you can add a little
water. The Consistency of the batter should be thick.
Add salt and mix
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Add water in batter and mix
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Consistency of batter
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Rava Idli batter
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2. Now prepare the idli cooker for steaming the idlis.
3. In an large pot or Idli cooker add about 1” of water and bring it to boil.
4. Grease the Idli trays with a drop of oil and rub it around.
3. In an large pot or Idli cooker add about 1” of water and bring it to boil.
4. Grease the Idli trays with a drop of oil and rub it around.
Add water in cooker & bring it to boil
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Grease the Idli trays
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5. Just before steaming Idli’s add 1 teaspoon of ENO fruit salt in the Idli batter.
Quickly sprinkle 2 teaspoon of water over the fruit salt, the bubble will start
forming, with the spoon mix gently, the batter will start rising.
Quickly 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 poeder
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Sprinkle water over ENO powder
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ENO powder start foaming
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Mix batter well
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6. 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 a spoon drop batter in Idli molds
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Idli tray is filled with batter
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7. Stack the idli trays in the stand.
8.When stacking the idly maker trays alter the holes of idly stand, the tray wholes
should not be right on the top of another.
9. Immediately place the Idli maker stand in the pot or Idli cooker with boiling
water. and close the lid of the cooker.
8.When stacking the idly maker trays alter the holes of idly stand, the tray wholes
should not be right on the top of another.
9. Immediately place the Idli maker stand in the pot or Idli cooker with boiling
water. and close the lid of the cooker.
Stack the trays
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Place Idli stand in cooker
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10. Close the lid of the cooker and keep the stove on high heat.
11. In about 7 to 8 minutes cooker will start steaming, 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.
12. Open the Idli cooker.
11. In about 7 to 8 minutes cooker will start steaming, 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.
12. Open the Idli cooker.
Cover the cooker
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Open the cooker
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13. 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.
14. 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.
15. Serve the idlis with sambhar and coconut chutney.
if the tooth pick comes out clean it means Idli is cooked. Take the Idli stand out
of the Idli cooker or the pot.
14. 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.
15. Serve the idlis with sambhar and coconut chutney.
With a toothpick check the Idli’s
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Insert knife to loosen the idlie's
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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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