Rava Masala Idli Recipe

Learn to make this delicious yet healthy Rava Masala Idli with step by step photos. No grinding and no fermentation required and yet you can enjoy a delicious breakfast ready within 30 minutes. Pair it with your favourite chutney!

Are you a bachelor, and an idli lover too, then think no more. Rava Masala Idli, is one of the quickest beakfast for busy people. No soaking and grinding for long hours.

Rava Masala idli is made by roasting almost all the ingredients and soaking it in curd in few minutes and finally steaming in the same way how we make normal idlis. It taste great even without any side dish or chutney. Believe me, even an idli hater will start loving it.

While making the batter, I first added half the quantity of water mentioned in the recipe and later added the rest. I would suggest the same as there are different varieties of semolina with different texture. So, depending on the variety you get, you have to use the water quantity accordingly.

For this recipe, coarser rava is suitable rather than the fine ones, which are suitable for making halwas.

Prep Time: 5 minutes

Cook Time: 15 minutes

Passive Time: 10 minutes

Makes : 13 Idlis

Measurements used:- 1 cup = 250 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml

Ingredients:

1 tbsp Ghee
2 tbsp Cashews broken
1/2 tsp Mustard seeds
1 tsp Chana dal

1 tsp Urad dal
1 spring Curry leaves torn / chopped
1 pinch Hing / asafoetida
1 tsp / 1inch ginger
2 no Green chilies crushed along with ginger

1 small onion(or 5-6 shallots), sliced / chopped
1 cup Rava
1 small Carrot grated, optional
2 tbsp Coriander leaves finely chopped
3/4 cup Curd thick
3/4 cup water
1/8 tsp / pinch Baking soda / baking powder / 1/4 tsp Eno or fruit salt
1 tsp Salt

Instructions:

Heat ghee in a pan. Splutter mustard seeds. Add chana dal, roast till its light golden brown. Then add urad dal, curry leaves, hing, crushed ginger-green chilly and chopped onion. Saute it till onion turns translucent.

2. Finally add cashew(if using), grated carrot and rava. Roast for 4-5 minutes or till rava is light golden brown. Turn off the flame.

3. Transfer it to a mixing bowl. Add curd and water (1/2 cup). Mix it well. Keep it aside for 10 minutes.

4. After resting, mix again. The batter should be thick but pouring consistency. If needed, add the remaining water and mix again.

5. Heat an idli maker vessel with enough water. Pour the batter onto a greased idli plates. Steam it for about 10 – 15 minutes. Serve hot with your favourite chutney.