Rava Masala Idli

Rava Idlis is one of my favorite breakfast. You’d be amazed to know but I had never tried Rava Idlis until I got married. And, once I did, Rava Idlis found themselves a new fan. Once married, after coming to USA, Rice Idlis were one of the first demonstration of cooking skills presented by Mr. Parveez and not just were the idlis soft and fluffy, the sambhar was finger licking delicious with the perfect peanut chutney.

For years, weekends used to start with a special breakfast cooked by Mr. Parveez, which reduced to few special occasions a year, thanks to children and busy lifestyle that comes along with the joy of parenthood. Now, I can make 4 different varieties of sambhar, but my first sambhar recipe was from Mr. Parveez.

So, getting back to the Rava idlis. For the first few years, I only enjoyed them in India during my visits, since idli making was my “man’s job” and my man didn’t make rava idlis. Finally, the craving was hard to wait for my trip to India and I managed my own recipe for Rava idlis. This recipe is another version of Rava Idlis where I added a little sambhar masala to enhance the taste. I believe this to be one of my best experiments. Please do try. This is a perfect dish if you are going low on carbs or calories, great for diet. Its clean and healthy as well.

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Rava Masala Idli

Rava idlis with a hint of masala.

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Cuisine

Indian

Prep Time

10 minutes

Cook Time

15 minutes

Passive Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 4 tsp olive oil
• 1 cup Sooji/Rava Coarse Semolina
• 1/4 cup Cashews Broken
• 1 tsp Mustard Seed
• 1 tsp Chana daal
• 12 No. curry leaves
• 1 pinch Asafoetida
• 1/2 tsp Salt
• 1.5 tsp sambhar masala
• 1/2 cup Yoghurt whisked
• 2 No. Green chilies finely chopped
• 1 No. Ginger 1 inch, grated
• 1 No. Onion finely chopped
• 1 Pinch Baking soda
• 1/4 cup Water More or less, as and if needed

Cuisine Indian Prep Time 10 minutes Cook Time 15 minutes Passive Time 30 minutes Servings people MetricUS Imperial Ingredients 4 tsp olive oil 1 cup Sooji/Rava Coarse Semolina 1/4 cup Cashews Broken 1 tsp Mustard Seed 1 tsp Chana daal 12 No. curry leaves 1 pinch Asafoetida 1/2 tsp Salt 1.5 tsp sambhar masala 1/2 cup Yoghurt whisked 2 No. Green chilies finely chopped 1 No. Ginger 1 inch, grated 1 No. Onion finely chopped 1 Pinch Baking soda 1/4 cup Water More or less, as and if needed

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Instructions

1. Take 2 tsp of oil in a pan. Add sooji and start roasting. Keep roasting till the color changes. Let it cool in a mixing bowl. In another pan, add little oil and add cashews and start roasting. Add them to the mixing bowl of Sooji.

   
2. Now take around a tsp of oil again, add mustrad seeds, chana daal, a bunch of curry leaves and a pinch of hing. Add it to the Sooji. Add little salt and sambhar masala, along with Yoghurt to the Sooji. Mix well and add 2 green chillies, ginger, onion, and mix well. Add the baking soda and cover the batter for 30 mins. If the batter after 30 mins looks a little dry, you can add water to it but not too much. Add little at a time.

   
3. Add the batter to idli mold. Just make sure you grease the molds before putting the batter. Steam for 12-15 mins. Serve with peanut chutney. Recipe for chutney in Chutney section. Enjoy!!!

   

Recipe Notes

• You can substitute chana daal with Urad daal if you desire.
• If you like to make your own sambhar masala, check the masala section.