Rawa idli is a quicker and easier idli recipe made from Rawa or Sooji. This is a very easy recipe and can be tried by bachelors or act as a quick fix recipe for school lunch box as it does not require any fermentation or grinding. I have not been a great fan of Rava idli , until I tried making it last year when our relatives visited us. I wanted to break the monotony of the usual idli variety and tried making Rava idli from Raks . Both me and my guests we happy with the soft and spongy rawa idlis. We enjoyed it a lot. I decided to post this recipe when I made it once again recently. This measurement yields approximately 4-5 Rava idlis. Potato masala is a perfect accompaniment to rava idli along with different chutney varieites . Oats idlis and poha idlis  are also other tasty idli varieties.

  Preparation Time : 10  mins | Cooking Time : 20 Mins | Serves: 5-6

     Rava | Sooji   1/2 cup      Curd | Yogurt   1/4 cup      Green chili  1      Ginger  grated   1/2 tsp      Eno fruit salt  1/2 tsp      Mustard seeds   1/4 tsp      Cashew nuts   5      Channa dal  1/4 tsp      Urad dal   1/4 tsp      Oil    2 tsp      Lemon juice  1/2 tsp      Curry leaves  few      Coriander leaves   few      Salt  as needed      Grated coconut | carrot   to garnish (optional)              

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Method:

  • Cut the green chilies very finely and grate the ginger.
  • Heat a kadai and add the oil ,throw in the mustard seeds,channa dal,urad dhal,cashew nuts, green chilli ,curry leaves ,coriander leaves and ginger to it.
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  • Fry till the dal turns golden brown.
  • Add the rava/sooji/semolina to this and saute for a minute.
  • Put off the flame.
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  • Add salt, lemon juice to this.
  • Transfer this to a container and allow this to cool.
  • Add curd and water to this and mix well.
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  • Add the eno fruit salt to this and and mix well, and add necessary water to get the idli batter consistency.
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  • Transfer it immediately to the greased idli moulds.
  • Steam for 7-9 mins.
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  • This is a picture of Eno salt bottle.
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  • Enjoy with any chutney of your choice.
  • I served with coconut chutney.
  • Garnish the idli with coconut gratings.(optional)
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Note:

  1. Don’t omit the eno salt as this makes the idli very soft.
  2. These idlis does not get dried and retains  its texture for few hours.