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Main Course

Rava Idli Easy

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 5 servings

300 g Semolina Rava
100 g Black gram (Uzhunnuparippu)
Salt, to taste
Oil to grease Idli moulds
1½ glass Water for boiling in cooker

Preparation

Step 1
Soak the black gram for 6 hours in water. Grind it in grinder.
Step 2
Put enough water to mix the rava along with it.
Step 3
Add salt and Stir everything together thoroughly. Keep this paste in a big vessel and leave it for about 10-12 hours for fermentation. Do not beat the batter again after fermentation.
Step 4
Grease the idli mould with little oil. Fill the moulds with the batter.
Step 5
Boil water in the pressure cooker.
Step 6
Keep the Idli Stand (moulds) in the pressure cooker and cover it with the lid.
Step 7
Remove the whistle and steam it for 10 minutes on high heat and then for 5 minutes on low heat.
Step 8
To check, insert knife into the idli. It is ready to be taken off the mould if it does not stick to the knife.
Step 9
Wait for idlis to cool. Scoop out the idlis with the help of a knife.
Step 10
Serve Rava Idli hot with Sambar and Chutney. :-Makes 36 medium size Rava Idlis.
Step 11
The Rava idli recipe.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.

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Main Course

Rava Idli Easy

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 5 servings

300 g Semolina Rava
100 g Black gram (Uzhunnuparippu)
Salt, to taste
Oil to grease Idli moulds
1½ glass Water for boiling in cooker

Preparation

Step 1
Soak the black gram for 6 hours in water. Grind it in grinder.
Step 2
Put enough water to mix the rava along with it.
Step 3
Add salt and Stir everything together thoroughly. Keep this paste in a big vessel and leave it for about 10-12 hours for fermentation. Do not beat the batter again after fermentation.
Step 4
Grease the idli mould with little oil. Fill the moulds with the batter.
Step 5
Boil water in the pressure cooker.
Step 6
Keep the Idli Stand (moulds) in the pressure cooker and cover it with the lid.
Step 7
Remove the whistle and steam it for 10 minutes on high heat and then for 5 minutes on low heat.
Step 8
To check, insert knife into the idli. It is ready to be taken off the mould if it does not stick to the knife.
Step 9
Wait for idlis to cool. Scoop out the idlis with the help of a knife.
Step 10
Serve Rava Idli hot with Sambar and Chutney. :-Makes 36 medium size Rava Idlis.
Step 11
The Rava idli recipe.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.