Rava Idli is a quick and easy South Indian breakfast that doesn’t require soaking or grinding. Perfect for sudden guests, this wholesome dish combines the goodness of semolina (rava), curd, and carrots. It’s light, nutritious, and suitable even for old people. The grated carrot adds a lovely color and makes it appealing to kids.
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Ingredients needed for making Rava Idli
Rava - 1 cup ( I used Naga roasted rava)Curd - 2 cup
Salt as required
A sprig of curry leaves
Cashew nuts - 6-7 (break it )
Carrot - 2 (medium size)
Oil -1 tbsp.
Cooking soda - A pinch (optional)
For the seasoning
Mustard - 1 tsp.
Asafoetida - a pinch
Urad dal - 2 tsp.
Bengal gram dal - 2 tsp.
Green chilli - 2 finely chopped
Ginger - 1 inch piece finely chopped
Curry leaves - few
How to make Rava idli
1. Chop the carrots, ginger, green chilli and curryleaves finely.2. Heat oil in a kadai, add mustard seeds and allow this to splutter then add hing, urad dal, bengal gram dal, curry leaves, cashews, ginger and green chillies..
3. Next add rava and roast it nicely for a few minutes. Allow this to cool.
4. Take a big vessel add the cup of curd and beat this without lumps, add salt and water and beat well.
5. Add the roasted contents in the kadai to the curd and mix well, add water to get a idli batter consistency.
6. Add the grated carrot, mix once again close and allow it to stand for 15 minutes. Add a pinch of cooking soda and mix well.
7. Grease the idli plates with gingely oil and pour the batter in the plates and steam cook for 10-15 minutes.
Serve this hot Rava idli with coconut chutney or any chutney of your choice.
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