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Rava idli
Rava Idli is a delicious and healthy alternative to traditional idli. With its quick and easy preparation, soft and fluffy texture, along with the ability to customize flavors, rava idli is the perfect option for those craving a taste of South Indian cuisine without the hassle of fermentation.
Equipment
Ingredients
- 1 tablespoon ghee (plus more for greasing)
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon urad dal
- 20 curry leaves torn into small pieces
- 35 cashews (chop 10 and reserve remaining as whole)
- 1 tablespoon ginger finely chopped
- 3 spicy green chilies (Thai green peppers) finely chopped
- ¼ teaspoon red pepper flakes
- ¾ cup red onion finely chopped (OR replace with 6 green onions)
- 1 cup semolina/rava (preferable fine)
- ½ cup yogurt
- ½ cup finely grated carrots
- ½ cup green beans finely chopped
- ¼ cup frozen peas thawed
- ½ cup frozen corn kernels thawed
- ½ cup chopped cilantro leaves
- kosher salt
- 1 cup water
- 2 teaspoons lime juice
- 1 teaspoon baking soda (can be replaced with ENO)
Instructions
- Heat the ghee in a large frying pan on medium heat. When it is hot, add in the mustard seeds and let them pop. After they pop, add in the cumin seeds, curry leaves, urad dal and chopped cashews. Fry this mixture for about 2 minutes or until the cashews and urad dal have browned nicely.
- Now add in the ginger, green chilies and red pepper flakes and stir fry for about a minute before adding in the finely chopped onion/green onion. Cook this mixture for about 3-4 minutes or until the onions have turned translucent.
- Add in the rava(semolina) and roast this mixture on medium heat for about 5 minutes or until the semolina is lightly browned. Turn off the heat and let this mixture cool for about 10 minutes before proceeding.
- Add the cooled mixture into a large bowl. Add in the yogurt and water and mix everything together. Let this mixture sit for about 10 minutes.
- After 10 minutes, add in the grated carrots, chopped green beans, peas, corn, cilantro leaves and salt and mix well to combine.
- In the meanwhile, preheat your stove top/microwave idli steamer with water and have it steaming and ready for the next step.
- Grease the idli molds with ghee and place a cashew in the middle of each mold. Now, add in the lime juice and baking soda/ENO into the batter and mix well to combine.
- Pour a little less than ¼ cup of batter into each mold and and place into the hot steamer. Steam this mixture on high for 12 minutes if using a stove top steamer/instant pot or 5 minutes if using a microwave steamer.
- After the idlis have been steamed, use a spoon to scoop them out of the molds and invert them onto a platter to unveil the beautiful domed shape and the cashew in the middle. Let them cool slightly before serving.
Notes
If you don't have an idli stand/molds, you can still make this dish a couple of different ways.
- You could either use greased heat proof ramekins or small bowls to steam the batter in.
- You could also steam all the batter at once in a large heat proof container. It will take longer for the batter to be fully cooked if you choose this method. You could then cut it into cubes and serve it with the chutney.
Estimated Nutrition
Nutrition Facts
Rava idli
Calories
227
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
9
mg
3
%
Sodium
210
mg
9
%
Potassium
295
mg
8
%
Carbohydrates
33
g
11
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
8
g
16
%
Vitamin A
2237
IU
45
%
Vitamin C
78
mg
95
%
Calcium
66
mg
7
%
Iron
2
mg
11
%
*Percent Daily Values are based on a 2000 calorie diet.
*Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
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