Soft, fluffy and ready without hours of fermentation, rava idli is one of the easiest South Indian breakfasts to make at home. This instant rava idli recipe uses Balian by Bambino Sooji and requires no rice, no grinding and no ENO.
Methods
Ingredients:
For the idli batter
- 1 cup Balian by Bambino Sooji
- 1 cup fresh curd
- ½ cup water, or as required
- ½ tsp baking soda
- ½ tsp salt
For tempering
- 1 tsp oil
- ½ tsp mustard seeds
- ½ tsp urad dal
- ½ tsp chana dal
- 1 green chilli, finely chopped
- 1 tsp grated ginger
- 6–8 curry leaves
- 1 tbsp chopped coriander
- 1 tbsp grated carrot, optional
Method:
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Heat oil in a pan and add mustard seeds. Once they crackle, add urad dal and chana dal.
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Add green chilli, ginger and curry leaves. Sauté briefly.
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Add Balian by Bambino Sooji and roast on low heat for 3-4 minutes. Do not let it brown. Allow it to cool.
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Transfer the roasted sooji to a bowl and mix in curd, salt and approximately ½ cup water.
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Rest the batter for 15 minutes so the sooji can absorb the moisture.
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Check the consistency. The batter should be thick but easily spoonable. Add a little water if required.
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Just before steaming, add baking soda and gently fold it into the batter. Do not overmix.
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Grease the idli moulds and pour in the batter.
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Steam over medium heat for 12–15 minutes.
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Insert a toothpick into an idli. If it comes out clean, the idlis are ready.
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Rest for 2 minutes before removing them from the moulds.
Serve hot with coconut chutney, tomato chutney or sambar.