Rava Idli recipe | Urad dal and sooji Idli – Please watch the video for detailed instructions and tips.
Here is a simple yet delicious idli using urad dal/black grem and upma rava / sooji / semolina.
When I was pregnant I was told not to eat rice because of gestational diabetes. Being a fan of idli I had to give up Idli from my diet. During that time my mother in law suggested this idli recipe with sooji. She said “this was my favorite idli and you try and I am sure you will love this” ! 100% true, I loved that rava idli and still ildi is my family favorite. Hope you will try and let me know how you liked it.
Try this rava idli with restaurant style CHutney and darshini style idli sambar
Idli is one of most popular breakfasts in every south Indian family. It is perfect baby food(after 8 to 9 months), and good for parties too 🙂 Getting the perfect soft idlis depends on many factors, quality of the urad dal, rice (sooji/semolina in this recipe), quality of the water(chlorine free) and right temperature for fermenting the batter. Depending on where you live and what machine you use for grinding, alter the quantities of rava and urad dal.
Other idli recipes you see try are :
Jackfruit idli and More IDLI RECIPES HERE
Ingredients for making rava idli:
- 3/4 cup urad dal / uddina bele
- 1 tsp menthya / fenugreek seeds/methi seeds
- 3 to 3 1/2 cups of water
- 2 cups local rava/medium rava / upma rava/coarse sooji
- 1.5 to 2 tsp salt
- Wash and soak them with 2¼ to 1.5 cups of water for 3 to 4 hours
- Grind the soaked dal along with water to fine paste.
- if you are using mixer /blender add water little by little to get the required fluffy batter
- transfer it to a big bowl/pan
- Add sooji / rava and mix it really well. add water if needed to get the idli batter consistency
- Cover it and keep the batter to ferment for 8 to 12 hrs.
Making the idli:
- Once the batter is fermented add salt, mix it well. If the batter is thick add little more water and mix it well
- Grease the idli plates or a plate and put the idli batter as shown
- Steam cook the idli on medium high heat for 15 minutes and then turn off the heat.
- If you are using pressure cooker do not put the whistle/weight
- Leave it for a few minutes and then remove the idli plates from the steamer, then remove the idlis.
- Repeat the same procedure to make more idlis
- We can make around 20 to 25 idlis with the given measurement
- If you have leftover batter you can add chopped onion, coriander leaves,grated carrot and make the uttapam/dosa
- Serve this idli with chutney, sambar…