Friday, August 30, 2013

Rava / sooji Idly

Rava idli

Ingredients (makes 12 idlies)

Rava / sooji - 2 cups (1 cup size = 150 ml)
salt - as needed
oil - 3 tsp
ghee - 1 tsp (optional - replace with regular oil if needed)
green chilies - 4
ginger - 1 inch piece
mustard seeds - 1 tsp
urad dal -1 tsp
gram dal - 1 1/2 tsp
coriander leaves (chopped) - 4 tsp
curry leaves (chopped) - 4 tsp
curd - 1 cup
lemon juice - 1 tsp
baking soda - 1/4 tsp


  • chop green chilies and ginger to fine pieces
  • heat a vessel with oil and ghee and add mustard seeds, urad dal, gram dal.
  • Saute it for a minute and then add chopped ginger and green chilies
  • after a minute, add rava and mix well
  • add coriander leaves and curry leaves (I don't have curry leaves at home so I didn't add)
  • fry it for 2 - 5 mins in low flame
  • switch off the flame and let it cool down
  • once it gets cooled, add curd, salt , baking soda and lemon juice
  • add enough water to get idly batter consistency. it shouldn't be too thick. 
  • heat the idly cooker with water and grease the plates with little oil
  • pour the batter in the moulds and steam it for 8 - 10 mins
  • Check if its gets cooked by inserting knife or spoon in the idly. It should be clean when you take out. batter shouldn't stick to the knife.
  • Serve hot with your favorite chutneys. (Kariveppilai kuzhambu / curry leaves gravy , Peanut chutney , Tiffin sambhar )


  • You can also add grated carrot for a different flavor. You just need to fry the grated carrot along with ginger and green chilies. And then add rava. Rest of the procedure is same.

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