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Anuja: Rava / Sooji/ Semolina Idly Recipe

This recipe provides instructions for making rava/sooji idlies. It calls for roasting the sooji with various spices to infuse flavor. A batter is then made by combining the roasted sooji with curd, water, and leavening agents. The batter is steamed in idli molds until puffed and cooked through. The idlies are topped with ghee and served hot with chutney.

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Shazia Atif
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96 views2 pages

Anuja: Rava / Sooji/ Semolina Idly Recipe

This recipe provides instructions for making rava/sooji idlies. It calls for roasting the sooji with various spices to infuse flavor. A batter is then made by combining the roasted sooji with curd, water, and leavening agents. The batter is steamed in idli molds until puffed and cooked through. The idlies are topped with ghee and served hot with chutney.

Uploaded by

Shazia Atif
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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RAVA / SOOJI/ SEMOLINA IDLY RECIPE Recipe Souce - Anuja Makes - 9 medium sized idlies Cook & Prep

time - 20 mins Ingredients Rava/Semolina/Sooji (white) - 1 cup (I used un-roasted) Curd - 1/2 cup Water - 1/2 cup or more to form thick batter Mustard seeds - 1/2 tsp Chana dal - 1 tsp Urad dal - 1/2 tsp Curry leaves - 1 spring Cashew, broken - 1 tbsp (optional) Salt - as required Oil - to temper - 2 tsp Baking soda/ Fruit salt - 1/2 tsp Method In a non-stick pan heat oil, add the mustard seed, wait for them to splutter, now add the chana dal, urad dal and curry leaves. Now add the cashew and once they turn color add the sooji/ rava and roast for 4 minutes (under medium-low flame) until a nice aroma comes Transfer the roasted sooji to a bowl and let it cool down a bit. In the mean time prepare the idly patter by greasing with oil and in the idly vessel boil water. Now add the curd to the sooji, salt and mix well, gradually add water to form a thick batter. Let it sit for 10 mins Now mix the batter and add the fruit salt/ baking soda and mix well. Immediately pour in the idly platter and place in the hot vessel to cook. Wait until all the idlies puff up and cook completely. You can insert a knife/ toothpick in the center of the idly to check if its done. Once done using a spoon scrape the idlies to a hot pack/ plate

nstant Rava Idli Recipe - Ingredients Rava/Sooji - 1 cup


Curd - 1/2 cup Carrot - 1/4 cup packed Hing(Perungayam) - 1/8 tsp Water - little less than 1/2 cup (adjust according to consistency) Cashews - 5 to 6 broken and few whole cashews Coriander leaves - 2 tbsp chopped finely

Baking Soda (or) Eno fruit salt - 3/4 tsp (Use 1 tsp if you want more of a porous texture)

Salt - to taste To temper:


Mustard seeds - 1 tsp Urad Dhal - 1/4 tsp Channa Dhal - 1/2 tsp Turmeric powder - a pinch(optional) Oil - 3 tsp Ghee - 1 tsp

1.Soak channa dhal in water for 15mins, Set aside. Roast cashews in little ghee till golden brown and keep aside.Reserve few whole cashews too. Set aside. 2.Add oil + remaining ghee and add the items under 'to temper' - Allow to splutter then add turmeric powder,hing and carrot and saute until it shrinks and raw smell leaves. Then add rava and roast for 3mins.Cool down for few mins and keep aside.

3.Transfer this mixture to curd,add broken cashews, chopped coriander leaves,salt and mix well.Add baking soda / eno fruit salt and mix, it will become frothy. Add water little by little(as required) to form idly batter consistency.After mixing do not let it sit for more time.
4.Place each roasted cashew upside down on the idli plate. Pour the batter immediately into the idli moulds and steam it for 5-8 mins. Insert a knife or fork in the middle and check - If it comes out clean then ur idlis are done else steam it for few more mins.Allow it to rest for 5mins then unmould. Top it ghee and Serve hot with any chutney of your choice!

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