Rava Idli Recipe | Instant Idli | कुछ ही मिनटों में बनाईये रवा इडली | Chef Sanjyot Keer

Full written recipe for Rava Idli

Prep time: 40-45 minutes
Cooking time: 12-15 minutes
Serves: 4-5 people

Ingredients:
Rava Idli
OIL | तेल 1 TBSP
MUSTARD SEEDS | राई 1 TSP
CHANA DAL | चना दाल 1 TSP
URAD DAL | उरद दाल 1 TSP
GINGER | अदरक 1 TSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NOS. (CHOPPED)
CASHEW | काजू 2 TBSP (ROUGHLY CHOPPED)
CURRY LEAVES | कड़ी पत्ता 10-12 NOS. (CHOPPED)
ASAFOETIDA | हींग 1/4 TSP
JADA RAVA | जाड़ा रवा 1 CUP
CURD | दही 1 CUP
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
SALT | नमक TO TASTE
WATER | पानी 1/3 CUP
WATER | पानी AS REQUIRED (TO ADJUST CONSISTENCY)
BAKING SODA | बेकिंग सोड़ा 1/2 TSP
Coconut Chutney
COCONUT | नारियल 1/2 CUP (PACKED)
ROASTED CHANA DAL | भुनी हुई चना दाल 1/2 CUP
FRESH CORIANDER | हरा धनिया A SMAL HANDFUL
MINT | पुदीना 12-15 LEAVES
TAMARIND | इमली A MARBLE SIZED BALL
GREEN CHILLI | हरी मिर्च 2 NOS.
BLACK PEPPER POWDER | काली मिर्च का पाउडर A PINCH
CUMIN SEEDS | जीरा 1/4 TSP
SALT | नमक TO TASTE
WATER | पानी AS REQUIRED
Tempering
OIL | तेल 1 TBSP
CHANA DAL | चना दाल 1/4 TSP
URAD DAL | उरद दाल 1/4 TSP
MUSTARD SEEDS | राई 1/4 TSP
CURRY LEAVES | कड़ी पत्ता 6-8 NOS.
RED CHILLI | लाल मिर्च 2-3 NOS.
Method:
• Set a pan over high flame & once it gets hot add in the oil.
• Further add mustard seeds, chana dal, urad dal, stir & cook them over low flame until they get slightly light golden brown.
• Then add ginger, green chilli, cashew,curry leaves & asafoetida, stir well & then add the semolina & cook it over medium low flame for 2-3 minutes.
• Further transfer the mixture into a bowl & cool it down completely.
• Once cooled, whisk the curd & add it into the semolina mixture, along with fresh coriander, salt & whisk well.
• Add water to adjust the consistency of the batter, keep the batter semi thin as the semolina absorbs a lot of water, cover & let the batter rest for 20-25 minutes.
• While the batter is resting you can make the chutney by adding coconut, roasted chana dal & all the ingredients into a mixer grinder jar, grind it into a fine chutney & transfer it into a bowl.
• To make the tempering set a pan over high heat, add oil once the pan gets hot & let the oil heat as well.
• Further add chana dal & urad dal, stir well & cook them briefly then add mustard seeds, curry leaves & red chillies, stir once & immediately pour the tadka over the chutney & mix well.
• Your coconut chutney is ready.
• After the batter has rested, check for it's consistency & add water accordingly, it should just be like a normal idli batter.
• Further add the baking soda & a splash of water & mix really well, your rava idli batter is ready.
• Grease the idli trays, place the fried halved cashews into the mould then pour the batter into the moulds, fill 3/4th of the mould.
• Place the trays in the steamer, make sure that the steamer is ready before you place the trays, steam the idlis for 10 mins
• Once steamed you can check by inserting a toothpick, the toothpick should come out clean.
• Take the trays out from the steamer & let them cool down slightly for 2-3 minutes then demould the idlis.
• Your delicious, soft & spongy rava idlis are ready, serve them with the coconut chutney.

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Intro 0:00
Batter 1:18
Chutney 4:39
Steaming 6:19
Plating 9:12
Outro 9:45