vishaljethwani How To Make Rawa Idli at Home? just follow some steps. I personally love Idlis so much that I can have them at any time of the day. If you love them as much as I do, I’m sure you will be hooked to today’s recipe ‘Instant Rava Idli’.
How To Make Rawa Idli at Home
Firstly, in a heated Kadai, I am taking 1 tbsp. of Oil. Once the oil heats – add 4-5 Cashew Nuts (split) We will fry them until they turn slightly golden. Let’s take them out. Next, add ½ a tsp. of Mustard Seeds ½ tsp. of Chana Dal. 1 Green chilli – chopped. 1 tsp. of Ginger – grated. 7-8 Curry leaves – chopped. Let’s sauté this for a minute.
To this, I am adding 1 cup of Rava. Let’s roast the Rava. We are roasting the rava so that the Idlis do not turn out to be sticky after steaming. A well-roasted Rava will take time to fall down from the spatula otherwise, it will fall down smoothly. Rava is roasted. Let’s take this out and we will let this cool down.
The Rava has cooled down. To this, I am adding 1/2 a cup of Whisked Curd. 1 tsp of Salt. And 1 tbsp. Of chopped Coriander leaves Mix it well. Now, I am adding around 1/4th cup of Water. Mix. We will cover this and leave it to rest for 20 minutes. After 20 minutes, I am adding 1 tsp. of Fruit Salt. Around 3 tbsp. of Water.
Gently mix. The Rava Idli batter is ready. Now, to prepare the Idli plate for steaming the Idlis, I am greasing them with Oil. Next, place the fried split Cashews in the center of the Idli mould. Now, transfer the batter to the plates. In the steaming kadai, I have water heating on low flame.
The plates need to be carefully inserted inside the steamer. Close the lid. We will steam the Idlis for 15 minutes on medium flame. The Idlis are done. Let’s take them out. Serve them hot with fresh Coconut chutney and enjoy! Until we meet again, eat well, live well and stay blessed. Thanks for visiting “Viral Hunt”.
How To Make Rawa Idli at Home Full Video
Faq
Q: How is idli rava made?
Idli rava is a type of semolina that is used to make a popular Indian dish called idli, which is a type of steamed cake made from a fermented batter. To make idli rava, the semolina is mixed with water and allowed to soak for a few hours. The soaked semolina is then ground into a smooth paste, which is mixed with a fermented lentil and rice batter to make the idli dough. The dough is then spooned into greased idli molds and steamed until cooked through. Idli is typically served with sambar, a spicy lentil-based stew, and coconut chutney.
Q: What is the common ingredient of rava idli?
Rava idli is a type of idli made with semolina (rava) instead of the traditional rice and lentil batter. The semolina is mixed with yogurt and spices, and then steamed in small molds to form the idlis. Some variations of rava idli may also include grated carrots, peas, or other vegetables, as well as nuts and raisins for added flavor and texture. Rava idli is a popular breakfast dish in South India, and is typically served with chutney or sambar.
Q: Why is my rava idli not fluffy?
There are a few reasons why your rava idli may not be turning out fluffy:
- Not enough water: If the batter is too dry, the idlis will not be fluffy. Make sure you add enough water to the batter to get the right consistency.
- Over-mixing the batter: Over-mixing the batter can cause the idlis to turn out dense and heavy. Mix the batter gently, until all the ingredients are just combined.
- Using old semolina: If the semolina (rava) you are using is old or stale, it can result in dense idlis. Make sure you are using fresh semolina for best results.
- Not resting the batter: Allowing the batter to rest for at least 30 minutes before steaming the idlis helps the semolina absorb the liquid and the idlis turn out fluffy.
- Not steaming the idlis for long enough: Idlis need to be steamed for at least 15-20 minutes to cook through and become fluffy. Make sure you steam them for long enough.
I hope this helps! If you have tried all of these things and your idlis are still not turning out fluffy, there may be some other issue at play. If you have any more questions or want more tips, just let me know.
Q: Which idli is better rava or rice?
Both rice and rava (semolina) idlis are popular in South Indian cuisine and have their own unique taste and texture. It really comes down to personal preference.
Rice idlis are made with a mixture of rice and black lentils that are ground together and fermented. They are light, fluffy, and have a soft, spongy texture.
Rava idlis, on the other hand, are made with semolina and yogurt and do not require fermentation. They have a slightly denser and grainier texture compared to rice idlis. They are also quicker to prepare since they do not require the grinding and fermentation process.
Ultimately, it’s up to you to decide which one you prefer. Both types of idlis can be enjoyed with a variety of chutneys and sambar, and are a healthy and delicious breakfast or snack option.
