Preparation Time : 10 mins
Cooking Time : 8 mins
Makes : 8 to 10 idlies
Rava / Sooji - 1 cup
Plain Yogurt / Curd - ¾ cup
Water as needed
Salt to taste
Baking Soda or Cooking Soda - ½ tsp
Whole Cashews as needed
For Seasoning:
Oil - 1 tsp
Mustard Seeds / Kaduku - 1 tsp
Urad dal / Ulundu Paruppu - 1 tsp
Asafoetida / Hing / Kaya Podi - a pinch
Dry Red Chilli or Green Chillies - 1 chopped
Curry leaves - 1 sprig
Turmeric Powder - ½ tsp
Method:
Take sooji and yogurt in a bowl and mix well. Set aside for 5 mins.
Now add in water to reach the perfect thick consistency. Add salt and mix well. Set aside.
Make seasoning, by heating some oil and crackling in the spices. mix well..Pour it into the batter and mix well.
Add little baking soda and mix well.
Now grease idli plate lightly with oil and place cashews in the center. Spoon batter in and steam cook for 5 to 8 mins.
Now remove the plates and remove the idlies carefully using a spoon.
Serve hot with chutney.
 |
| Take sooji in a bowl |
 |
| add thick unsour yogurt |
 |
| mix well and set aside for 5 mins |
 |
| now you can see the sooji has got nice and thick |
 |
| add water |
 |
| add salt |
 |
| mix till it reaches the perfect consistency |
 |
| now make seasoning, heat oil in a pan |
 |
| add mustard seeds |
 |
| add urad dal |
 |
| add in dry red chillies or chopped green chillies |
 |
| add in some curry leaves |
 |
| add in some asafoetida |
 |
| add some turmeric powder |
 |
| mix well |
 |
| pour it in |
 |
| mix well |
 |
| just before you make idli, add some baking soda |
 |
| mix really well |
 |
| grease idli plates |
 |
| place a cashew in the center |
 |
| soon some batter |
 |
| now it is done |
 |
| unmould |
 |
| Serve |
meera ramachandran
Can we use baking powder instead of baking soda?
Anonymous
why the idlis are in red color.i dont think so it is because of turmeric powdder??whats the reason???
Anonymous
Tell me how your idlis got red color
Aarthi
@Anonymousit is because of the action of turmeric and yogurt and baking soda, it got red when steaming
Anonymous
Thanks for the recipe, this turned out awesome.
The red color was not as even as yours. Wherever red chillies were spread the idlis got reddish tint..otherwise it was yellow.
Aarthi
@Anonymousit is because of the action of turmeric and yogurt and baking soda, it got red when steaming
Benee
Will the idles be white if I skip turmeric powder?
Aarthi
yes it will be
Preethi Mp
The colour of the idli actually adds credits to the receipt.. they look lovely..
Kumudha
Dear sis Aarthi, I tried making rava idli & onion chutney based on your recipe, and I never cooked idlis or chutneys before. And for a first timer, it turned out really good & it made me very happy! Thank you so much to your step by step explanation & pics, it was extremely helpful! Please continue being so inspiring! 🙂
khyru neesa
Can we keep the remaining batter in the refrigerator for further use how long will it be good
Anonymous
Dear Aarthi,
Thank you for your awesome recipes. Especially the instant ones are extremely useful and i can't thank enough 🙂 What makes it even more fun is your picture makes it even more tempting to try out new dishes! I don't even call my mom to ask for recipes, I check your blog 🙂
Kaviya Nagarajan
Dear Aarthi,
I have fallen in love with your recipes. I tried rava idli and peanut garlic chutney following your recipe. It turned out so well. Next going to try Besan ladoo. After that, I'll let you know how it turned out. Keep up your good work. Congrats!
Odur
HI Can I make this using Idli rava
Daksha
After adding baking soda is it necessary to rest the batter ?