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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Instant Rava Idli is a popular South Indian dish made from semolina (rava), yogurt, and various spices. It’s a quick and easy alternative to traditional rice-based idlis, as it doesn’t require fermentation. The batter is prepared by mixing rava, yogurt, water, and a tadka (tempering) of mustard seeds, curry leaves, urad dal, and cashews. After a brief resting period, the batter is poured into idli molds and steamed until cooked. The result is soft, fluffy...
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Soak the poha until it softens.
In a mixing bowl, combine semolina, yogurt, and water. Mix well.
Let the batter rest for 10 minutes to allow the semolina to absorb the liquid.
In a blender, blend the mixture until a smooth batter forms.
Mix in Eno powder.
Grease the Idli molds and steam for 1o minutes or until a toothpick comes out clean.
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Ensure the batter is not too thick or too runny; adjust water as needed.
Use fresh yogurt for a better tangy flavor.
Serve the idlis hot with coconut chutney and sambar for the best taste.
Can I use roasted rava for this recipe?
Yes, using roasted rava can enhance the flavor of the idlis.
Can I make this recipe vegan?
You can substitute yogurt with a plant-based yogurt alternative to make it vegan.
How do I store leftover idlis?
Store leftover idlis in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming.
Can I add vegetables to the batter?
Yes, finely chopped vegetables like carrots or beans can be added to the batter for extra nutrition.
What if I don’t have idli molds?
You can use small bowls or ramekins as a substitute for idli molds.
