Rava Idli baking is easier than you think. Know How!

Making Rava idly which is one of the best Breakfast dishes is not a hard held task. It is as easy as the Rava upma recipe. Also the ingredients that you need for Rava idly is nearly equivalent to Rava upma. Just get through the recipe for preparing rava idli by reading this article. In this article i have mentioned to soak the rava idli batter for a while. That is optional. You can even prepare the Rava idly instantly and the texture is nearly the same. Soaking will make it little extra soft. Thats it!

Soft Puffy Rava Idli

Now let us see what do we need for cooking rava idli. Before you bake the idlies, you must first prepare the batter and there are some preparation and frying procedures involved for it.

Ingredients that are needed for preparing Rava Idly

Rava 2 Cups

Water 2 Cups or more if needed

Oil 2 Tbsp

Mustard Seeds 1 Tsp

Split Black Gram 1 Tsp

Bengal Gram 1 Tsp

Big Onion (Chopped) ½ Cup

Ginger (chopped) 2 Tbsp

Green Chilly 10 Pieces

Curry Leaves 2 Stems

Soda salt ¼ Tbsp

Curd 1 Cup

Lemon Essence 2 Tsp

Salt To Taste

Procedure for preparing Rava Idly

First cut all the ingredients that will be needed for frying.

One by one chop the onions, ginger, green chillies and also the curry leaves.

Now take a pan and heat oil in it.

Once the oil is hot enough, put the mustards seeds into it and let it to pop up.

After the mustard seeds pop up, add the split black gram and also the Bengal gram.

When both the urad dal and channa dal turn to slight brown colour, add the chopped onions to it.

Wait until the onions turn to transparent shade and then add the finely chopped ginger, green chillies and curry leaves to it.

Saute all these ingredients for few minutes and then add the rava into this pan.

Further keep mixing all these ingredients for few more minutes.

Keep the flame low and fry the rava till it turns to golden brown shade.

Now shut out the flame and transfer these fried ingredients into a basin.

Then add all the other ingredients that remain. Add salt, lemon juice, soda salt, curd and finally water.

Now beat all these ingredients with the help of a spoon so that it turns to idli flour consistency.

Add little extra water to make the rava idli batter thin and let the rava idly batter to soak in it for some time. Approximately half an hour is enough.

This is because when the rava idly batter soaks in little extra water, the rava idly will get cooked soft and puffy.

After leaving the batter for a while, you can see that the rava idly batter gets little thick and reaches to the usual rice flour idly batter consistency again.

Before pouring the batter either grease the moulds or place a wet cloth over each mould plates.

Now you can take the idly moulds and pour the rava idli batter into it one by one with the help of a spoon.

Now add enough amount of water into the idly pan/Cooker and place the idly moulds with rava idly batter into the pan.

Close the idly pan/cooker and let the rava idly to cook for about 10 to 15 minutes.

Once the rava idlies have baked, serve them hot with some spicy chutnies.

Any chuny will go with the rava idly. I prefer garlic chutney, since most of them in my family love it.