The Perfect Breakfast Recipe: Homemade Rava Idli
Rava Idli is a popular South Indian breakfast dish that is not only delicious but also easy to prepare. Made with semolina (rava), yogurt, and a few other ingredients, Rava Idli is a perfect way to start your day. In this article, we will take you through the step-by-step process of making homemade Rava Idli with ease, ensuring a fluffy and flavorful outcome.
Ingredients for Homemade Rava Idli
Before we dive into the recipe, let’s gather the ingredients required to make homemade Rava Idli:
- 1 cup semolina (rava)
- 1 cup yogurt
- 1/2 cup finely chopped vegetables (carrots, peas, etc.)
- 1/4 cup chopped coriander leaves
- 1 teaspoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon split black gram (urad dal)
- 1/2 teaspoon baking soda
- Salt to taste
Step 1: Preparing the Batter
To begin, take a mixing bowl and add semolina into it. Next, pour yogurt into the same bowl and mix well. Allow the mixture to rest for about 15 minutes. This step is important as it helps in softening the semolina and results in fluffy idlis. While the mixture is resting, let’s move on to the next step.
Step 2: Tempering the Ingredients
Heat oil in a pan over medium heat. Add mustard seeds and let them crackle. Then, add split black gram and cook until it turns golden brown. This tempering process enhances the overall flavor of the idlis. Once done, remove the tempering from heat and let it cool down.
Step 3: Adding Vegetables and Tempering to the Batter
After the tempering has cooled down, add it to the semolina-yogurt mixture. Also, add the finely chopped vegetables and coriander leaves into the batter. Mix everything well until all the ingredients are properly combined. Ensure that the batter has a thick consistency. If needed, add water in small quantities to adjust the consistency.
Step 4: Fermentation and Steaming
Now, cover the batter and let it ferment for at least 30 minutes. Fermentation is an essential step as it adds a distinct tangy flavor to the idlis. After the batter has fermented, add baking soda and salt to taste. Mix gently, ensuring not to overmix. Preheat a steamer and grease the idli molds with oil. Pour the batter into each mold and steam the idlis for about 12-15 minutes.
Step 5: Serving and Enjoying
Once the idlis are steamed, allow them to cool for a few minutes. Then, gently remove them from the molds using a spoon. Serve hot Rava Idlis with coconut chutney, sambar, or any preferred accompaniment of your choice. These soft and fluffy idlis are sure to tantalize your taste buds and make your breakfast truly delightful!
Frequently Asked Questions (FAQs)
Q: What can be used as a substitute for yogurt in Rava Idli?
A: If you don’t have yogurt, you can use buttermilk as a substitute. The tanginess from buttermilk will help in fermentation and yield similar results.
Q: Can Rava Idli be made without vegetables?
A: Yes, Rava Idli can be made without vegetables. However, adding vegetables enhances the nutritional value and taste of the idlis.
Q: Can I store the leftover batter?
A: Yes, you can store the leftover batter in the refrigerator for up to 2 days. Make sure to cover it properly to prevent any odor absorption.
Q: Can I use Eno fruit salt instead of baking soda?
A: Yes, you can use Eno fruit salt as a substitute for baking soda when making Rava Idli. Just ensure to follow the directions mentioned on the packaging for the correct quantity.
Q: Can Rava Idlis be enjoyed for lunch or dinner?
A: Absolutely! While Rava Idlis are traditionally served for breakfast, they can also be enjoyed as a light lunch or dinner option. Pair them with a side dish like coconut chutney or tomato chutney for a complete meal.