- Heat ghee in a non-stick pan kept over medium heat.
- Add asafoetida along with mustard seeds and cumin seeds. When they start to sputter, add urad dal, channa dal, green chilies, curry leaves and fry them for about 10-20 seconds.
- Add sooji (semolina) and fry for about two minutes till it starts to change color and turns aromatic.
- Take the mixture off the heat and set aside to cool for about 5-10 minutes.
- Add yogurt, salt, cilantro, and water (as needed) to form a mixture. Set the mixture aside for 20-30 minutes.
- After about 30 minutes, the semolina would have soaked up most of the liquid. The batter is now ready to make the idlis.
- Add 1 cup of water in the idli steamer and let the water come to a boil over medium heat.
- Add Eno fruit salt to the semolina batter and mix till the batter turns light and foamy. Don’t overmix.
- Grease the idli stand with oil and take a ladleful of batter and fill the idli mold. Don’t overfill.
- Put the idli stand inside the steamer and close the lid. Let the steam build for 10-12 minutes before switching off the gas.
- Wait until the steam is released (another 5-10 minutes) before you take the idli stand out.
- Wait for another 5 minutes and then use a sharp knife to scoop the idlis out.
- Serve it with warm with coconut chutney or red coconut chutney or piping hot sambar.
How to prep for Instant Rava idli ahead of timeYou can make a large quantity of Rava idli mix and refrigerate or freeze the mix until you are ready to make them. You can freeze them for up to 6 months.Here are the steps to follow –
- Complete the first 4 steps up until sauteing the rava.
- Once the rava cools down refrigerate it or freeze in a freezer-safe glass container or a Ziploc bag.
- When you are ready to use, let the rava come to room temperature, before adding yogurt and proceeding with the rest of the steps.
Tips to make rava idli
- The consistency of the yogurt does not matter. If using thick yogurt, add more water and is using watery yogurt, use less water.
- Add Eno fruit salt only when you are ready to make the idlis otherwise the idlis will end up flat.
- You can substitute Eno fruit salt with ½ teaspoon of baking soda. I am not a huge fan of baking soda in this recipe because it leaves an after taste.
- You can soak up to one hour – the longer you soak the better these idlis turn out. But since we want it instantly, 20-30 minutes will do.
- Highly recommend using ghee to saute the semolina/rava. Ghee makes the idli flavorful and totally elevates the taste.
- Add grated carrots to the mix, some even add peas.
- Skip the cashews to make it nut-free.
- To make it vegan, use coconut oil or any other oil of your choice for sauteeing.