Rava idli is a soft, savoury steamed cake made out of semolina. It is a trendy breakfast dish that originated in South India. This particular idli is very different from the fermented rice and lentil-based idlis; rava idlis can be prepared quickly and does not require fermentation, so it is also a convenient option for a busy morning. The base ingredient that is used is semolina. The semolina is dry-roasted till lightly golden, which imparts a nutty flavour to the idlis. It is mixed with yoghurt, water, and basic spices such as mustard seeds, cumin, and green chillies. Finely chopped vegetables of carrots or coriander leaves add even more flavour and nutrition. The fruit salt used here, like Eno or baking soda, is the primary ingredient that makes rava idlis soft and fluffy, acting as a leavening agent that causes the batter to rise while it steams. The batter is poured into greased idli moulds and cooked until firm. Idlis are light and spongy with a slightly grainy texture, unlike regular rice-based idlis. Rava idlis are thus served commonly with coconut chutney, tomato chutney, or sambar to enhance the savoury flavour further. The best thing about Rava idlis is that they offer many options for variations. Add roasted cashews, and you can have a good, crispy bite. Temper curry leaves and mustard seeds for an added flavour. They are delicious, and besides that, they are a healthy breakfast option, as semolina is high in fibre, protein, and essential minerals. Rava idli is a quick, flavourful, and nutritious dish that can be easily prepared at home, aptly meant for a wholesome breakfast or snack. Simplicity and adaptability have made this dish a favourite in Indian homes.

• 250 gms rava
• 1/2 tsp salt
• 1 tsp mustard seeds
• 1 tsp chana dal
• 1 tsp urad dal
• 1/2 tsp cumin seeds
• 1 green chilli
• 1 cup curd
• 2 tbsp oil

• Begin with dry roasting 250 gms of rava in a large pan over low flame.
• Stir constantly, or else it gets burnt.
• Roast the rava for about 3 - 4 minutes until it has attained a lightly golden colour and the aroma is felt. This is an essential step of the rava idli recipe because the roasting process will smoothen the sooji's flavour and prevent your idlis from sticking to one another.
• Let the sooji cool thoroughly after roasting, then take it in a bowl and place it aside to be used in later steps of this rava idli recipe.
• Take 1 cup of curd in another large bowl. The curd has to be fresh and a bit thick, as it would be the base batter of the rava idlis.
• Add 1/2 teaspoon of salt and sugar along with it.
• Mix the batter well so that salt and sugar dissolve into it completely. This kind of mixture will provide the tartness as well as sweetness which are necessary to get the correct balance of flavours from the idlis.
• Once the roasted sooji has cooled, add it slowly to the curd mixture.
• Stir continuously so no lumps get formed.
• Mix, slowly adding water so the right consistency is achieved. The batter should be thick but drippy. Pancake batter consistency is at a reasonable level.
• Let the batter rest for 20-30 minutes. This resting allows the semolina to absorb moisture and become soft.
• While the batter rests, take a small pan and keep it at medium heat. Add two tablespoons of oil to it. Add one teaspoon of mustard seeds when the oil is hot and let them crackle. The tempering will give aromatic flavours to your rava idlis. Now, add one teaspoon of chana dal, one teaspoon of urad dal, and half a teaspoon of cumin seeds to it.
• Fry them till they turn brown from all sides, giving the idli a nutty crunch.
• Add one finely chopped green chilli, 1/2 inch of grated ginger, and a few curry leaves to the same pan. Fry them for a minute. The raw smell will vanish, and the flavours will fuse once fried. This tempering will provide rava idlis with mild spiciness and fresh flavours.
• Once the tempering is ready, pour it into the prepared sooji batter.
• Now mix gently so that the tempering is distributed evenly in the batter. Again, check the consistency, and if it has thickened too much during resting time, add a little water again to make the right consistency.
• Add 1/2 teaspoon of fruit salt, like Eno, to the batter before steaming. Fruit salt is an essential ingredient, making idlis light and fluffy by froth-forming action in the batter. Mix the batter gently but immediately after adding the fruit salt so the bubbles get adequately dispersed. Overmixing will lead to bursting of all the bubbles.
• Grease the idli moulds lightly with a bit of oil so the batter does not stick there. Grease them very well so that the idlis do not stick to those moulds after steaming and come out quickly.
• Pour the batter into greased idli moulds, filling the mould about three-quarters full so that room is available for the idlis to rise.
• Place the moulds in a steamer or a pressure cooker without the whistle and steam the idlis over medium heat for approximately 10–12 minutes. You don't need to open the lid of the steamer during steaming because if you do so, then the rava idlis will collapse.
• After steaming, place a toothpick or knife on one of the idlis; if it comes out clean, then the idlis are ready, now gently take out the moulds from the steamer and let them cool a little to take out the idlis.
• Now gently dislodge the idlis from the mould by using a spoon or knife.
• Serve hot, fluffy rava idlis with coconut chutney and sambar for a complete meal.