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Instant Rava Idli – Your Recipe Rocks
May 18th, 2008 Madhuram Posted in Breakfast, From Other Blogs, Light Meals/Tiffin, Your Recipe Rocks | 
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Last Tuesday I prepared Priya’s Rava (semolina) Idly for dinner. It’s so much easier than the traditional idli recipe which requires soaking of idli rice and urad daal, grinding them and then fermenting the batter. No doubt that the traditional idlies are soft and tasty, but rava idly is a quick fix breakfast/dinner. Even though I was born and raised in southern India, I have not tasted these earlier. We all loved the taste. It’s definitely going to be a regular in our house. Thanks for the recipe Priya. Your recipe rocks.
My Notes:
For the side dish I prepared coconut chutney. Always in my chutney I also add half a carrot, grated and lot of coriander (cilantro) reducing the quantity of coconut. As I have mentioned earlier in my Beet Greens Daal recipe, carrot is a very good substitute for coconut. Instead of grinding grated coconut, cumin, chillies for the masala for any kootu (daal) recipe, you can simply replace it with carrots.
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November 18th, 2009 at 12:41 am
I cannot use buttermilk with my son/he has a caesein allergy. what can be used as a substitute. I found the eggless date cake recipe very interesting. will be trying it shortly
viji
How about soy yogurt Viji? I have not used it though, but just wondering. Since it’s instant idlis it needs the sour yogurt/buttermilk. Have you checked the instant rava idlis packs (like MTR)? What are the ingredients in it?
October 30th, 2009 at 5:13 am
Hi,
I prepared the instant idlis using Priya’s Rava idly. The idli was soft but it was flat. I used about 3 tbsp of oil with the rava and about 1/2 cup of buttermilk. I mixed it and left it aside for sometime. Then added the remaining ingredients. The taste was good but it did not have the look of the usual idli.
What could I have done wrong?
Regards,
Smitha.
Smitha did you add some baking soda? Since we don’t mix urad daal there is no fermentation and hence we need baking soda for the idlis to rise. That’s also another reason why we use sour yogurt, to make it rise. Maybe the buttermilk was not sour enough and it also made the batter watery. Just my guess.
October 29th, 2009 at 2:55 am
Hi,
I wanted to know if there was a way to make soft, instant idlis using idli rava (cream of rice).
Regards,
Smitha.
Smitha, I’m not sure if we can make instant idlis with idli rava. Maybe you can try a small batch (around 1/2 cup) and see if it’s working. I have tried it with cracked wheat and corn grits though and both come out fine.