A delicious variation to the regular south Indian breakfast – idly is rava idli. Rava idli is made using semolina or suji or upma rava that is simply roasted and then added with buttermilk to prepare the batter. It is an instant version to the traditional breakfast idli recipe.
My husband loves this over the regular one and I make this quite regularly during weekends. Since there is no fermentation required for this recipe, you can also make this for sudden friends at home and pack it up for your kids lunch-box. This goes well with any chutney, but I prefer the tindora (dondakaya) chutney with this. If you are looking for any chutney recipes then you can refer this link – South Indian chutney recipes.
Apart from chutney, you can serve with sambar or pickle too.
Makes: about 15-18 idly
Cooking time: 10 mins
Preparation time: 10 mins
Semolina or suji or upma rava – 2 cups
Sour buttermilk or beaten curd – 1 cup
Water – as required
Salt – to taste
Cashew nuts – 1 tbsp, optional (cut into small pieces)
Mustard seeds – 1 tsp
Hing or asafoetida – ¼ tsp
Oil – 1 tsp
- Heat a pan with 1 tsp oil and once hot, add the cashew nuts, mustard seeds and hing. Let the nuts turn light golden brown.
- Then add the semolina and roast till it turns into a pale golden color. Be careful to do this on a medium-low heat as the semolina burns very quickly.
- Then, remove into a large bowl and let it cool to room temperature.
- To this, add the buttermilk, salt and enough water to make a idli batter consistency. Cover and let it rest for 10 minutes.
- After 10 minutes, check the consistency once again and add some water if required.
- Now, prepare idli using this batter like you make regular idli.
- Serve hot with any south Indian chutney or sambar.
- You can add coriander leaves, grated carrots to the batter.
- You may add some green chili for some heat, I prefer without.