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Indian Vegetarian Recipes

rava idli | sooji idli

https://www.vegrecipesofindia.com/rava-idli-recipe-quick-rava-idli/

This Rava Idli Recipe gives you an incredibly light, fluffy, soft and tasty rava idli.

Rava Idli is a soft, pillowy steamed savory cake made from rava or cream of wheat batter that makes for a satisfying and healthy breakfast.

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How is Rava Idli Made

Rava Idli is a popular variation of the traditional South Indian Idli made with fermented rice and lentil batter. Rava, also known as suji in Hindi and cream of wheat or semolina in English, is simply granulated wheat.

It is made with mixing ghee roasted rava (sooji or cream of wheat) with curd (yogurt), spices, herbs, cashews, water and a leavening agent like baking soda or eno (fruit salt) to make a nice batter of medium consistency.

The reaction of alkaline eno or baking soda with the acidity of the yogurt helps in leavening the batter thereby giving it a soft and fluffy texture. This flavorful batter is then steamed in an idli maker to make fluffy, pillowy cakes.

Why this Instant Rava Idli Recipe Works

Traditionally, idli is made from rice and lentils, which involves soaking the rice and lentils for 4 to 5 hours as well as grinding the lentils and then fermenting the batter.

As this recipe uses rava (cream of wheat), yogurt and a leavening agent instead, we do not need all that soaking or grinding time, thus making this an instant recipe.

For that reason, I make rava idli when we want some quick and easy breakfast or snack. The rava idli batter gets made within minutes and then, as the idli is steaming, I prepare the coconut chutney, which is the traditional dip to serve with idli.

About this Rava Idli Recipe

Being an Idli and Dosa lover, I never say no to the different idli varieties out there. For this instant rava idli recipe, I have found the perfect combination of ingredients to make these savory cakes soft, moist, fluffy and delicious.

  • Leavening Agent: 1 teaspoon of eno (fruit salt) is perfect for the amount of rava and curd used in the recipe and helps the idli to be soft, fluffy without the soapy aroma. If you use baking soda, then add ¼ teaspoon (2 to 3 pinches) of it in the batter. The spices and herbs also add a lot of flavorings of their own in the recipe.
  • Veggies: I have also added some grated carrots to the batter which you can skip. You can even add steamed green peas. Just boil the peas beforehand and also grate the veggies ahead of time so they are ready to add.
  • Curd (Yogurt): I have used fresh curd. You can use both fresh or sour curd to make the idli. Another variation of idli to check out is Idli made with Rice Rava where cream of rice is used instead of cream of wheat.
  • Idli Pan: You will need an idli pan to make these steamed cakes. Idli pans are made to fit perfectly into a pressure cooker or steamer. If you can’t find an idli maker where you typically buy your kitchen equipment, you can always order one online at amazon.com.
  • Serving Suggestions:
    • Coconut Chutney: Rava idli tastes amazing served with coconut chutney. I have served rava idli with a coriander leaves coconut chutney.
    • Sambar: Rava Idli also tastes good with Sambar – a vegetable stew cooked with dal, veggies and tamarind.
    • Potato Sagu: Both rava idli and potato sagu is a great combination.Potato sagu is a lightly spiced potato curry from the Karnataka cuisine.
    • Idli Podi:  Idli podi makes for a good side with rava idli. Idli Podi is a dry powder made with lentils and red chilies and has a spicy, earthy flavor along with a somewhat crunchy texture. Sesame oil or ghee is then mixed with the idli podi to make a delicious paste to dip the idli in.

FAQ for Rava Idli

I have compiled below some frequently asked questions from readers on this rava idli recipe.

  1. Which type of rava to use?
    Use the finer variety of rava and not the coarser or bigger ones. You can use bombay rava or chiroti rava.
  2. Why is rava idli hard?
    Eno or baking soda should be fresh and within their shelf period. If they are not fresh or active, they won’t leaven the batter resulting in hard rava idli. Again, as soon as you mix eno, you have to steam the batter immediately – if you keep the batter resting the rava idli will not become fluffy.
  3. Can I make rava idli with rice rava?
    I have never made this recipe with rice rava, but you can try.
  4. Do I need to roast the rava?
    Yes absolutely. Roasting rava coats the fine rava grains with ghee and this helps in making the idli have a light texture without being sticky or gluey.
  5. Can I make rava idli with buttermilk instead of curd?
    Yes. You can make the rava idli with buttermilk. But add as much of it till you get a medium consistency batter.
  6. Can I skip eno or baking soda?
    You can skip them, but the rava idli won’t have a fluffy texture. They will be soft though with a slight denseness in the texture.
  7. Can i keep the batter in the fridge overnight and make rava idli next morning?
    Yes you can. But add eno or baking soda just before steaming them. The batter will also thicken, so add a few tablespoons of water and mix well before steaming.
  8. Can baking powder be used instead of baking soda or fruit salt?
    No. Baking powder cannot be substituted with baking soda or fruit salt. You will need to add more quantity of baking powder which will give a metallic and bitter taste to the dish.
  9. I do not have an idli maker so what is the alternative for steaming?
    You can use a pan or bowl for the batter and steam. Once steamed well, then slice in wedges or cubes.
  10. Why rava idli has become crumbly?
    Adding more eno or baking soda than what is mentioned in the recipe will give a crumbly texture.
  11. Why rava idli has become sticky?
    Not roasting the rava well and too much water can make them sticky.
  12. Why is rava idli dry?
    Less water and prolonged steaming will give a dry and denser texture to the rava idli.

How to make Rava Idli

1. Heat 2 tablespoons ghee in a pan. Keep the heat to low or medium-low. Add 14 halved cashews.

2. Stirring often fry the cashews till golden. Remove with a slotted spoon draining the ghee and keep aside. Reduce the heat to low or medium-low.

3. To the same pan add ½ teaspoon mustard seeds. Let the mustard seeds begin to splutter.

4. When the mustard seeds begin to splutter add 1 teaspoon chana dal (husked and split bengal gram).

5. Stirring often fry chana dal till they look golden and crunchy. Then add ½ teaspoon cumin seeds and fry for 4 to 5 seconds.

6. Now add 10 to 12 curry leaves (chopped), 1 pinch asafoetida (hing), 1 teaspoon finely chopped ginger and 1 green chilli (finely chopped).

7. Mix well and fry for about 10 seconds. Keep the heat to a low.

8. Now add 1 cup rava (finer variety of cream of wheat, sooji, semolina).

9. Mix the rava very well with the ghee and other ingredients.

10. Roast rava till it become aromatic, changes color a bit (but should not get browned or golden) and the grains look separate. Keep on stirring often when roasting rava. Roasting rava will takes about 7 to 10 minutes depending on the thickness and heaviness of the pan and the flame intensity. Once the rava is well roasted, keep the pan aside. Let the rava become warm.

11. To the roasted rava, add 2 tablespoons finely grated carrots, 2 tablespoons chopped coriander leaves and ½ teaspoon salt or add as required. If adding any other grated veggies or steamed peas then add them at this step.

12. Next add ½ cup curd (yogurt) and ½ to ¾ cup water. Depending on the quality of rava and the thickness of curd, you can adjust the water. If the curd is liquid and has whey in it, then add ½ cup water. If the curd is very thick, then add ¾ cup water. Basically you need to get a medium consistency batter.

13. Mix very well and let the batter rest covered for 20 minutes. The rava idli batter is neither thick nor thin in consistency and has a medium consistency.

14. Brush oil or ghee on the idli pan moulds. Place a fried halved cashew in the center of the moulds.

15. Before you add eno or baking soda to the batter, take 2 to 2.5 cups water in a pot. Keep a small length trivet stand or a rack in the pot. Heat the water till it comes to a boil.

16. After 20 minutes this is the consistency of the batter after resting. If in case the batter looks thick, then add 1 to 2 tablespoons of water to get a medium consistency. Rava absorbs water and so the batter might thicken after 20 minutes. If the curd is thick, then also you may need to add more water. If you have added more water in the beginning, you do not need to add any water at this step.

17. Sprinkle 1 teaspoon eno or ¼ teaspoon baking soda evenly over the batter. I have used eno.

18. Quickly mix very well.

19. Pour the batter in the idli moulds.

20. Stack the each idli plate and place them in the pot with the hot water. Cover with a lid and steam rava idli for 10 to 12 minutes.

21. I have used the Instant Pot for steaming and had set the time for 10 minutes (check notes section in recipe card on finer details for steaming in the IP as well as pressure cooker and pan). Keep a stop-watch or timer to check the time as Instant Pot does not beep in the steaming mode after the steaming time is over. It will continue to steam further. You can even steam rava idli in an electric cooker, pan or pressure cooker for 10 to 12 minutes.

22. To check the doneness, a toothpick or wooden skewer inserted in the rava idli should come out clean. Remove the idli plates carefully and let them rest for 3 to 4 minutes. Then with a spoon remove the rava idli.

23. Serve the steaming hot Rava Idli with idli sambar and your favorite coconut chutney.

This recipe post from the archives (November 2013) has been republished and updated on 9 June 2020.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Rava Idli | Fluffy & Soft Rava Idli Recipe

Rava Idli are quick, instant easy idli variety made with sooji or semolina. These sooji idli requires no grinding and fermentation.

Diet:vegetarian

Difficulty Level:Easy

Servings (change the number to scale):10 rava idli

(1 CUP = 250 ML)

Steaming Rava Idli

  • Pour the batter in the idli moulds. Place them in the pot with the hot water. Cover with a lid and steam rava idli for 10 to 12 minutes.
  • To check the doneness, a toothpick or wooden skewer inserted in the rava idli should come out clean. Remove the idli plates carefully and let them rest for 3 to 4 minutes. Then with a spoon remove the rava idli.
  • Serve the steaming hot rava idli with sambar and your favorite coconut chutney.
  • Type of rava: Kindly use the finer variety of rava and not the coarser or bigger ones. You can use bombay rava or chiroti rava.
  • Roasting rava: The rava has to be roasted well in ghee so that they do not become sticky after steaming.
  • Leaving agents: Eno (fruit acid) and baking soda are the leaveing agents used in the recipe. You can add either of them. Do make sure they are fresh and within their shelf period. If they are not fresh or active, they won’t leaven the batter resulting in hard rava idli.
  • Skipping the leavening agents: You can skip them, but the rava idli won’t have a fluffy texture. They will be soft though with a slight denseness in the texture.
  • No idli pan, no problem: Use a cake pan or bowl for the batter and steam. Once steamed well, then slice in wedges or cubes.
  • Steaming: Do not steam for a prolonged time as this will result in dense rava idli. You can easily steam in a pan, instant pot or a pressure cooker.
    • Steaming in a pan: Heat 2.5 cups water in a large pot or pan. Place a small trivet stand. Then place the idli pan on the trivet. Cover with a lid loose enough to let the steam pass or with a vent. Steam for 10 to 12 minutes.
    • Steaming in a pressure cooker: Heat 2.5 cups water in a 5 or 6 litre pressure cooker. Place the pressure cooker grid plate inside the water before heating it or a small trivet. Keep the idli pan. Remove the vent weight (whistle) from the lid. Seal the pressure cooker with its lid. Steam for 10 to 12 minutes.
    • Steaming in Instant Pot: Add 2 to 2.5 cups water in the steel insert of a 6 quart IP. Place a small trivet in the water. Using the sauté option bring the water to a boil. Press cancel. Place the idli plates. Cover with the IP lid and keep the sealing position to vent (so that the steam is released from the vent during the entire process of steaming). Press the steam button on high and set the time to 10 minutes. Use a stop watch to check the time.
  • Note that the approximate nutrition info is for 1 rava idli.

Nutrition Facts

Rava Idli | Fluffy & Soft Rava Idli Recipe

Amount Per Serving

Calories 104 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 8mg3%

Sodium 189mg8%

Potassium 62mg2%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 558IU11%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 14mg70%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 21mg25%

Vitamin E 1mg7%

Vitamin K 1µg1%

Calcium 142mg14%

Vitamin B9 (Folate) 140µg35%

Iron 6mg33%

Magnesium 13mg3%

Phosphorus 64mg6%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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