quick rava idli | South-Indian style quick sooji idli | suji idli for tiffin box | no fermentation rava idli |
by Tarla Dalal
Added to 135 cookbooks
This recipe has been viewed 162114 times
quick rava idli | South-Indian style quick sooji idli | suji idli for tiffin box | no fermentation rava idli | with amazing 24 images.
quick rava idli is a perfect tiffin box recipe when you are in a hurry.
With its brilliant flavour and nice, flaky texture, quick rava idli is something like upma in idli form, so you get the best of both worlds.
Since quick rava idli is steamed, it is easier to digest than upma, has a convenient form factor for serving as well as packing. suji idli for tiffin box stays soft and humid for longer.
The batter for quick rava idli is a mixture of rava and curds with a traditional tempering that imparts an enjoyable flavour to the idlis.
This quick rava idli does not require any fermentation and will come in very handy when you do not have batter or enough time to prepare anything else in the morning to pack in the tiffin box!
You can ready the batter and the no fermentation rava idlis fast, and your kids will also really enjoy this yummy treat.
I usually make South-Indian style quick rava idli for Sunday morning breakfast as it is quick and easy to prepare and my kids do not create a fuss while eating rava idli as they do for upma. You can make it healthier by adding veggies of your choice which is also an intelligent way of adding veggies to your child's diet.
For a crunchy bite along with the idlis you can pack a few Cheese Chilli Frisbees in another tiffin.
Learn to make quick rava idli | South-Indian style quick sooji idli | suji idli for tiffin box | no fermentation rava idli | with detailed step by step photos and video below.
For the quick rava idli batter- Combine all ingredients together, except the fruit salt along with 1 cup of water in a deep bowl andmix well. Keep aside for 10 minutes.
How to proceed to make quick rava idli- Heat the oil and ghee in a small non-stick pan, add the mustard seeds, urad dal, cashewnuts, curry leaves, cumin seeds, green chillies and asafoetida and sauté on a medium flame for 1 minute.
- Add this tempering to the batter and mix well.
- Just before steaming, add the fruit salt and 2 tsp of water over the batter.
- When the bubbles form, mix gently.
- Pour a little batter into each greased idli mould and steam in a steamer for 7 to 8 minutes or till the quick rava idlis are cooked.
How to pack quick rava idli- Allow the quick rava idlis to cool completely, pack in an air-tight tiffin box, with the coconut chutney in a separate air-tight box.
Quick Rava Idlis Video by Tarla Dalal
Quick Rava Idli ( Tiffin Treats) recipe with step by step photos
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To make quick rava idli | South-Indian style quick sooji idli | suji idli for tiffin box| no fermentation rava idli | in a deep bowl, take 1 cup semolina. It is also known as rava /sooji (suji).
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- Add curd to it. The right amount of fresh curd is a key to make quick rava idli soft in texture.
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- Now add chopped coriander. If you dislike or do not have coriander then skip adding it.
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- Add salt to taste and 1 cup of water.
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- Mix well with the help of a whisk.
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- Cover with a lid and keep aside for 10 minutes. Making rava idli is quick and easy as the batter does not require any grinding or fermenting.
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- The rava idli batter looks like this after soaking.
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To make the tempering for quick rava idli | South-Indian style quick sooji idli | suji idli for tiffin box| no fermentation rava idli | heat the oil and ghee in a small non-stick pan.
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- Add the mustard seeds. Wait for the mustard seeds to splutter.
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- Then add the urad dal. You can also add chana dal.
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- Add the cashewnuts. Sauté till they are light golden in colour.
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- Add the curry leaves.
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- Now, add the cumin seeds.
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- Finally, add green chillies and asafetida. Also, you can toss in some finely chopped ginger if you like. Sauté on a medium flame for 1 minute.
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- Add this tempering to the batter. You can even add vegetables to this batter and make Vegetable Rava Idli with Coconut Chutney.
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- Mix well and our instant rava idli batter is ready. The batter should neither be thick or thin. If you do not make the idlis immediately, the batter will become thick as rava absorbs water so, adjust to medium consistency by adding 1-2 tbsp of water.
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To steam quick rava idli | South-Indian style quick sooji idli | suji idli for tiffin box | no fermentation rava idli | heat water in a steamer or pressure cooker.
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- Grease the idli moulds using oil.
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- Just before steaming, add the fruit salt and 2 tsp of water over the batter. It does not give soapy taste like baking soda to the batter. Do not let the batter sit after adding fruit salt. If you are making a large batch of sooji idli then divide the batter and add fruit salt in batches.
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When the bubbles form.
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Mix gently.
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- Pour a little batter into each greased idli mould. Ensure the batter is not lumpy when you are filling the moulds.
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- Steam in a steamer for 7 to 8 minutes or till the idlis are cooked. Make sure you steam the idlis on medium flame or else they will not be spongy. To check whether the rava idlis have cooked properly or no, insert a toothpick or a knife in the centre of the idli if it comes out clean, your instant rava idlis are cooked. If not, then steam for some longer.
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Cool slightly and remove the instant rava idli | South-Indian style quick sooji idli | suji idli for tiffin box| no fermentation rava idli | from the mould. If you are facing difficulty in removing the idli then dip a knife in little oil and loosen the edges using a knife or remove them with the help of a wet spoon.
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Enjoy soft and light instant rava idli | South-Indian style quick sooji idli | suji idli for tiffin box | no fermentation rava idli | with authentic coconut chutney and gun-powder.
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Allow quick rava idli | South-Indian style quick sooji idli | suji idli for tiffin box| no fermentation rava idli | to cool completely, pack in an air-tight tiffin box, with the coconut chutney in a separate air-tight box.
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Just before steaming, add the fruit salt and 2 tsp of water over the batter. It does not give soapy taste like baking soda to the batter. Do not let the batter sit after adding fruit salt. If you are making a large batch of sooji idli then divide the batter and add fruit salt in batches.
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This is the fruit salt we use in India. It is regular flavour.
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Mix gently after adding fruit salt. Don’t mix it vigorously, just gently fold in so, that the air bubbles do not escape.
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In the batter you can use buttermilk instead of curds and water. Just avoid adding salt and tempering to the buttermilk.
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If you don't have eno fruit salt, you can use baking soda instead.
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You can add grated vegetables, such as carrots or onions, to the batter.
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Accompaniments
Nutrient values (Abbrv) per idli
| Energy | 45 cal |
| Protein | 1.3 g |
| Carbohydrates | 7.4 g |
| Fiber | 0.1 g |
| Fat | 1 g |
| Cholesterol | 0.5 mg |
| Sodium | 2.9 mg |
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