READY IN 30 Minutes
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Ingredients
to make Rava Idli
:
    Directions
    to make Rava Idli
    :
  • 1)Soak the black gram for 6 hours in water. Grind it in grinder.
  • 2)Put enough water to mix the rava along with it.
  • 3)Add salt and mix well. 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.
  • 4)Grease the idli mould with little oil. Fill the moulds with the batter.
  • 5)Boil water in the pressure cooker.
  • 6)Keep the Idli Stand (moulds) in the pressure cooker and cover it with the lid.
  • 7)Remove the whistle and steam it for 10 minutes on high flame and then for 5 minutes on low flame.
  • 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.
  • 9)Wait for idlis to cool. Scoop out the idlis with the help of a knife.
  • :-Serve Rava Idli hot with Sambar and Chutney. :-Makes 36 medium size Rava Idlis.
  • :- Enjoy the Yummy Rava idli recipe.

end
    Comment list
    sheetal
    reply


    Hi, Thanks for this recipe. Worked perfect for me. Just took the ratio if dal and rava as (1:3) and prepared.It came out very well. Thanks again. Sheetal
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    priyaa
    reply


    Wonderful recipe. I found some heart shaped idli plates when am searching for my kitchen appliances and found this product http://www.infinityappliances.com/product.php. I tried this recipe with this plates and got great complement from my family.. Kids were enjoyed.
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    shashi
    reply


    Hi... This is very much Rava Idli. The one with yogurt is Instant Rava Idli. The recipe here is the traditional alternative to rice idli which many may not be aware. You can find these in restaurants. The only difference is the Rava has to be steamed for 10-15 minutes. This is done by placing the rava in a clean muslin cloth and tying it to make a pouch. Place this pouch in a plate and put it in the pressure cooker. Steam it for 10 minutes. For fluffy idlis, you can soak 1/2 tsp of fenugreek seeds with the urad dal and while grinding the dal add 1 4 cup of cooked rice.
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    annie
    reply


    500g=16 ounce=2 cups
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    BA
    reply


    it would be better if u say the measurements in `cups` instead of grams.i really wanted to try this recipe but i don`t know how to measure the ingredients.
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    sundarakrishna
    reply


    hey I tried this and the taste was the same as hotel ones.but the thing was it was not so fluffy as the ones which we get in the hotel.Can you please tell me how can I make more fluffier?
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    Suvi
    reply


    Hey Gals, Just read the recipe. Just a few changes would satisfy everybody. Lets start. The ratio of urad to rava is 1:2. I don`t roast the rava but I steam it. After grinding the urad I mix the steamed rava with the urad batter , adding water to bring it to a proper consistency. Keep it overnight..basically enough time to ferment ..add salt to taste.. and for those who want to fulfill their taste buds..go ahead give tadka of mustard, urad dal,curry leaves ...onions...etc etc and mix it with the batter .There you go ..pour it into your idli moulds and steam it just as you would with your usual idlis. They turn out soft, and you have all the works of a rava idli. Yes, one thing though this is not instant idlis. The one with mixing curd would be instant.
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    Meenakshi
    reply


    Hi,I agree with asha.The method given is not for preparing ravaidli.If anybody tried i am sure you will not get a smooth idli as we are preparing with ordinary idli(with urdu dall and rice).After frying the rava we have to soak it in curd.After 6 hours use the batter for making the idli.You can add ginger greenchilley,coriander leaves as well as the curry leaves at the time of frying the rava. Don`t write this type of recipe in this pachakam
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    Bindu
    reply


    I agree with Asha, The recepie that is shown is not the way to make Rava Idli The new method is : Rava 1 Cup Carrot Grated 2 Tbsp Ginger-Cut into small peices 2Tbsp Shredder Coriander 3Tbsp Curd/Butter Milk 1 Cup Coconut-Cut into small pices 2Tbsp Green Chillies 4 Oil 4-5 Tbsp For Seasoning Mustard Toor Dal Roasted Cashews Method: Pour Oil into a kadai and as it gets heated put mustard, ginger, green chillies, cashews and toor daal.Fry then till the cashews are roasted Put rava and roast it for 5-6mins Turn off the heat After it cools slightly add curds or Butter Milk and mix well. Add a pinch of baking powder. Put salt, grated carrots, coconut pieces and coriander leaves Grease the idli plates with some oil and pour the batter into it Steam it for 8-10 mins Serve hot with coconut chutney
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    Asha
    reply


    This is not the way to prepare Rava idli. The suji has to be just fried for a few seconds in the seasoned pan and it has to be mixed with curd which is not very sour.You can add ginger finely chopped to the mixture to get a good taste. Garnish with Sliced tomato and fried cashews.
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