Quick Rava Idli ( South Indian Recipes)

1. To make quick rava idli batter, heat 2 tbsp of ghee in a kadai or a deep non-stick pan. Once the oil is hot, add the mustard seeds.
   
2. When the seeds crackle, add the cumin seeds and asafetida.
   
3. Also, add the urad dal. Sauté until the dal turns light brown in colour. This takes like 40-50 seconds.
   
4. Add curry leaves and cashew nuts and sauté for a minute.
   
5. Add the green chillies and ginger and sauté for a few seconds.
   
6. Add rava (semolina) and mix well.
   
7. Roast it on medium flame until it turns light brown in colour and aromatic, stirring continuously. Make sure that it does not burn. Rava should be coated well with the ghee. It would take around 5-7 minutes.
   
8. Turn off the flame and allow it to cool completely. Transfer the semolina into a deep bowl. Roasting the rava prevents the idli from sticking.
   
9. Add 3.5 cups of buttermilk and salt to taste.
   
10. Mix well.
    
11. Cover with a lid and keep aside for 30 minutes. You can prepare this batter beforehand and store in the refrigerator. Just before steaming add the fruit salt. Since the quick rava idli batter does not require grinding or fermenting, it makes an ideal south-Indian breakfast.
    
12. After half an hour, it looks like this. Rava will absorb the buttermilk after soaking so, adjust the consistency of batter accordingly. You can add water or buttermilk to do so. The amount depends upon the quality of rava.
    

1. To make quick rava idli recipe | South Indian rava idli | quick sooji idli | instant semolina idli | heat water in a steamer or pressure cooker.
   
2. Grease the idli moulds with oil so, that the idlis do no stick to the bottom.
   
3. Just before steaming, add the fruit salt. Fruit salt provides a spongy, fluffy texture. Use neutral flavored fruit salt.
   
4. Pour 2 tsp of water over the batter. When the bubbles form, mix gently. Don’t mix it vigorously, just gently fold in so, that the air bubbles do not escape.
   
5. Pour a little batter into each greased idli mould.
   
6. Steam in a steamer for 7 to 8 minutes or till the idlis are cooked. Make sure you steam the idlis on medium flame or else they will turn hard.
   
7. To check whether they have cooked properly or no, insert a toothpick, knife or fork in the centre of the idli, if it comes out clean, your instant rava idlis are cooked.
   
8. Cool slightly and remove the quick rava idli | South Indian rava idli | quick sooji idli | instant semolina idli | from the mould. If you are facing difficulty in removing the idli then dip a knife in little oil and loosen the edges using a knife or remove them with the help of a wet spoon.
   
9. In one stand, we made 16 idlis. Following steps 5 to 8 , we will make 26 more quick rava idli | South Indian rava idli | quick sooji idli | instant semolina idli | by steaming twice again.
   
10. Enjoy soft and light quick rava idli | South Indian rava idli | quick sooji idli | instant semolina idli | with chutney and sambhar.
    

1. Allow them to cool completely, pack in an air-tight tiffin box, with the coconut chutney in a separate air-tight box.