Recipe of Super Quick Homemade Easy Rava Idli

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The ingredients needed to make Easy Rava Idli:

1. Prepare 250 gm Sooji / Rava
2. Take 1 Cup Curd
3. Prepare Salt as per taste
4. Take 1 Lemon
5. Get 1 tablespoon Baking Soda/ ENO (Fruit Salt)
6. Make ready 2 Cup Water
7. Prepare 1/2 Cup Oil for Tadka and greasing the moulds
8. Make ready As needed curry leaves
9. Make ready 2 tablespoon Mustard seeds
10. Get As needed Slited Green Chillies

Rava idli recipe - Instant idli recipe made from coarse semolina, yogurt and eno fruit salt. These are quick to make because no soaking, grinding and fermenting process required. As per wikipedia, rava idli is invented by the popular restaurant chain (MTR - Mavalli Tiffin Room) of Bangalore. South Indian cuisine is known for its healthy recipes and rava idli (suji idli) is one of the simple recipe which combines the goodness of many dals and spices.

Instructions to make Easy Rava Idli:

1. Take Rava in a bowl.
2. Add Curd and Salt to the Rava into the bowl.
3. Make a dropping consistency batter, cover the batter and rest the batter for 20 Minutes.
4. Tilk the batter gets ready, ready the steamer.
5. After 15 Minutes add Lemon and Soda together into the batter. Bubbles will arise and Batter will turn fluffy and airy.
6. Immediately mix the batter for 15 seconds and pour the batter into the moulds.
7. Stream the Idlis for 15 Minutes.
8. For Tadka:- Heat oil in a pan and add Mustard seeds and Curry leaves to the oil and pour the Tadka onto the Idlis.
9. Serve hot the Idlis with Tomato ketchup/ Coconut Chutney/ Sambhar.

As per wikipedia, rava idli is invented by the popular restaurant chain (MTR - Mavalli Tiffin Room) of Bangalore. South Indian cuisine is known for its healthy recipes and rava idli (suji idli) is one of the simple recipe which combines the goodness of many dals and spices. It's not just healthy and irresistible but also very easy to prepare too. Now a days there are few ready-made instant rava idly packs available in market which just required adding some water and steaming. When grinding the idli rava, I use a little of the water from the soaked udad dal to adjust the consistency of the batter.

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