Rava idli recipe | How to make soft & fluffy rava idli | Breakfast recipes

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Heat 2 tablespoons ghee in a pan and fry the cashews until light golden. Remove and set aside.
2. Add the mustard seeds, cumin seeds, broken cashews and chana dal to the pan and fry until the dal is golden. Lower the heat, then add the curry leaves, green chilies and ¾ teaspoon ginger. Sauté for 30 seconds, then stir in the semolina. Roast on low to medium heat for about 5 minutes, until crunchy and aromatic. Let it cool completely.
3. Once cooled, add the salt, coriander leaves, curd and water and mix into a batter. Rest for 30 minutes.
4. After 25 minutes, grease the idli moulds and place a cashew in each. Sprinkle with grated carrot if using.
5. Bring 2 cups of water to a boil in a steamer or cooker (or use 1.5 cups in an Instant Pot). Check the batter: if too thick, stir in 1–2 tablespoons water. It should be thick enough to drop from a spoon, not pour. Stir in the lemon juice and baking soda (if using Eno, use only Eno and skip the lemon juice). Mix gently without overmixing, then divide among the moulds (about 8 portions).
6. Place the idli stand in the hot steamer, cover and steam on high for 10 minutes. They are done when a fork or tester inserted in the centre comes out clean.
7. Cool for 3–4 minutes, then unmould with a wet spoon. Serve with coconut chutney or potato sagu.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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