Instant Rava Idli Recipe | Suji Idli Recipe

When you are tired of fried, unhealthy foods and fancy something light, steamed and quick to make try this rava idli or suji idlis. I was so fed up of oil and ghee that I did not even grease the moulds (laughing) and as a result the idli did not have very smooth finish but I and the household was satisfied with the taste and texture. though traditionally idli is made with fermented rice and white dal batter but this one is a instant version using semolina and some instant raising ingredient. I served these suji idlis with all-time favourite green coconut chutney. You can serve the way you want. These idlies make perfect quick and healthy breakfast with all the goody ingredients.

In this recipe I am using home made curd and not Greek yogurt. There is difference
in the two if you don't know then curd what is made by curdling the milk by adding edible acids (for example lemon juice or vinegar) while yogurt is made by fermenting milk with bacteria culture that convert lactose in the milk into easy to digest lactic acid and resulting product is a smooth and creamy yogurt. BUT, you can always replace curd with yogurt and vice versa.

Instant Rava Idli Recipe | Suji Idli Recipe

Ingredients:

for batter:

1 cup semolina

1 cup curd

1" piece of fresh ginger

1 green chili

salt as per taste

1 tsp Eno fruit salt original

for tempering:

1 tbsp cooking oil

1 tsp chana dal

1 tsp white urad dal

7-8 cashew nuts (roughly chopped)

1 dried red chili (cut into chunks)

1/2 tsp mustard seeds

7-8 curry leaves

Method:

1. Take curd in a mixing bowl and add chopped green chili, salt and grated ginger, mix well and keep aside.

2. Heat a pan and add oil then add chana dal and white urad dal, let splutter for a minute then add mustard seeds and when it starts to crackle add rest of the ingredients for tempering and roast well till fragrant then add the semolina and roast for few minutes. Remove from heat and cool down.

3. Boil water in a idli pot and lightly grease idli moulds.

4. Now add the semolina to the curd mixture and mix well. Finally add one teaspoon of eno fruit salt. Fill the batter in idli plates/moulds and steam for 10 to 15 minutes or till the idlies are set.

5. Remove from the moulds and serve either white coconut chutney or green chutney and hot sambar.