Rava Idli

Idlies are a rich and authentic Southern Indian breakfast staple and are much
loved world-over. Traditionally served on a banana leaf with sambhar and
chutney, these basic idlies are made with a batter of urid dhal (split black
gram dhal) and sooji/rava or coarse semolina. With all the modern adaptations to
an idli, these Rava Idlies are made without rice and still hold a special place
in my heart, as they are the idlies that taste like the real basic idli of my
childhood.

Servings: 6

Author:

Prep Time
2 hours, 30 minutes

Cook Time
25 minutes

Standing time plus steamer cooling time
2 hours, 30 minutes

Total Time
5 hours, 25 minutes

Course:

Cuisine:

Indian South Indian

Keywords:

Rava Idlies semolina Sooji

Instructions

1 Wash the dhal well under cold running water till water runs clear. Soak in
plenty of water for 2 hours. Soaking makes blending easier.
2 Drain water completely. Add to the blender along with salt and blend to a smooth
paste with 1½-1¾ cup water. Remove paste into a deep bowl and cover with the lid
or cling wrap. Rest the batter for 2 hours.
3 While the batter is resting, heat a heavy based frying pan on medium and dry
roast the sooji/rava for 3 minutes or until you see fine tendrils of smoke
rising to the surface. Do not burn the sooji/rava. Cool for 10 minutes. Add to
the ground urid dhal batter and add 1½ cup water. Stir well to combine. Beat the
batter with your hand for 2 minutes to put some air into the batter. Season to
taste, if required. Set aside for 30 minutes. This batter does not need to
ferment however, the sooji/rava needs to be soaked.
4 For steaming the idlies, remove the tiers from the idli cooker and pour 2 cups
of water. Bring the water to the boil and keep it on boil. Seperate the tiers by
removing the black screw top. Do not remove the rod in the centre. Grease the
molds lightly with ghee. Spoon about 4 tbsp. batter into each mold. In the
images I have put a teaspoon of shredded carrot on the bases of some molds. This
is optional. Gently insert the tiers on to the rod one by one and then pop the
screw top back on. Carefully place the tiers into the cooker. Secure the lid and
steam for 8-10 minutes per batch or until cooked through. Overcooking will
render the idlies hard.
5 Remove the cooker from heat and wait for 8-10 minutes or until all the steam has
released naturally. Do not open the cooker lid for 10 minutes as it is dangerous
to open when the water is at a boiling point inside. Once all the steam has
escaped, you will be able to open the lid comfortably.
6 Open the lid carefully, remove the tiers from the cooker. Stand for 5-10 minutes
to cool slightly. Now remove the screw top and separate the tiers. To remove the
idlies, run a knife around the edges of the idli in a clockwise motion and scoop
the idli.
7 Once you scoop all the idlies, you must wash the molds clean to prepare the
second batch, failing which, the idlies will stick to the molds. Wash the molds
with warm soapy water ensuring that there is no debris left and dry the moulds
completely. Spray the molds lightly with oil or any remainder ghee.
8 To steam the second batch, add another 1 cup water to the existing water in the
cooker and bring to the boil. Fill the molds as in Step 4, assemble the tiers
and place in the cooker. Close the cooker lid and steam for 8-10 minutes or
until cooked. Stand for 10 minutes before opening and scoop out the idlies as in
Step 6.
9 Serve hot with Udupi Tomato Sambhar
[https://deliciouslyindian.net/udupi-tomato-sambhar/] and Coconut and Lentil
Chutney o [https://deliciouslyindian.net/coconut-and-lentil-chutney/]r Red
Coconut Chutney. [https://deliciouslyindian.net/red-coconut-chutney/]

Rava Idli

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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