Rava Idli is a traditional breakfast originated from Karnataka hotels. It is one of the most prominent South Indian dishes. It is a slight variation of traditional Idli made from Idli rava. Rava Idli is a form of a steamed cake made with a batter of sooji, curd, and some extra spices. Rava used in making Rava Idlis are milled from hulled wheat. It can be made quicker and requires no fermentation like the old school Idli. Rava idlis are usually enjoyed with coconut chutney and sambar. In this article, we will see the delicious rava idli recipe made from Bansi Kesari Rava. Let's dive into the recipe. —GoldenBansi
Mustard and Cumin Seeds
In This Recipe
Take a heavy-bottomed pan and heat 3 tsp oil and splutter 1 tsp mustard, ½ tsp cumin, a pinch of asafoetida, and few curry leaves.
Now add 1 chili, 1-inch ginger, and saute for about a minute. Further add 2 tbsp carrot, ¼ tsp turmeric, and saute for another two minutes.
While keeping the flame low add 1 cup Rava and roast till it turns aromatic. Cool the Rava completely and transfer it to a bowl. To that bowl add ¾ cup curd, 2 tbsp coriander, and ½ tsp salt, mix well till it forms a thick batter.
Now add ½ cup water and mix properly till it forms a smooth batter. Rest for this batter 15 minutes or until the Rava absorbs water. Later, mix the batter well and add water as required, to form an idli batter consistency batter.
Now grease the idli plate with cooking oil or ghee. Right before steaming add a ¼ tsp Eno (fruit salt) and mix well till it turns frothy. Alternatively, you can add a pinch of baking soda.
Pour the batter into the idli plate with a saddle. Do not rest the batter.
Steam the batter for 12 minutes on medium to low flame. Serve Bansi Rava idli with coconut chutney and sambar.