Chirote Rava Idli Recipe – Authentic South Indian Steamed Cakes

Last Updated on 4 months by Neha Deshmukh

Chirote Rava Idli Recipe – Authentic South Indian Steamed Cakes

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Chirote Rava Idli. These aren’t your everyday idlis; the use of Chirote Rava gives them a wonderfully unique texture. I first made these for a family get-together, and they were a huge hit! They’re surprisingly easy to make, and the result is a fluffy, flavorful breakfast (or dinner!) that everyone will love.

Why You’ll Love This Recipe

These Chirote Rava Idlis are special. They’re lighter and slightly more porous than idlis made with regular rava. Plus, the tempering adds a beautiful aroma and depth of flavor. They’re perfect for a quick weeknight meal, a festive breakfast, or even a light snack. Honestly, once you try them, you’ll be hooked!

Ingredients

Here’s what you’ll need to make these delicious idlis:

• 1.5 cups Rava (Chirote Rava) – about 180g
• 1 cup Thick Curd or Yogurt – about 240ml
• 1/4 cup Water – about 60ml
• 1-2 tsp Oil (for greasing)
• 1/2 tsp Fruit Salt or Baking Soda
• To taste Salt
• 1 tbsp Chana Dal – about 15g
• 1 tsp Mustard Seeds – about 5g
• 1/2 tsp Cumin Seeds – about 2.5g
• 2 tsp Oil
• Generous pinch Hing (Asafoetida)
• 1/4 tsp Turmeric Powder – about 1g
• As required Curry Leaves – about 10-12 leaves

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Chirote Rava: This is the star! It’s a coarser variety of semolina, giving the idlis a lovely texture. If you can’t find it, you can use regular rava, but the texture won’t be quite the same. Look for it in Indian grocery stores or online.
• Rava Variations: Different regions in India use different types of rava. Some are finer, some coarser. Chirote Rava is ideal for this recipe, but experiment if you’re feeling adventurous!
• Thick Curd: This is important. Using thin curd will result in a runny batter. If your curd is too thin, strain it through a muslin cloth for a few hours.
• Hing (Asafoetida): Don’t skip this! It adds a unique savory flavor that’s essential in South Indian cooking. A little goes a long way, so don’t overdo it. It also aids digestion!
• Fruit Salt: This is what gives the idlis their fluffiness. You can substitute with baking soda, but fruit salt is preferred for its lighter texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, mix the roasted chirote rava, curd, salt, and 1/4 cup of water. Give it a good stir and set it aside. We’re letting the rava absorb the moisture.
2. Now, let’s make the tempering. Heat 2 tsp of oil in a pan. Add the chana dal, mustard seeds, cumin seeds, curry leaves, hing, and turmeric powder. Sauté until the mustard seeds splutter and everything smells wonderfully fragrant.
3. Pour this beautiful tempering into the rava mixture. Mix well to combine. This is where the magic starts to happen!
4. Cover the bowl and let the batter rest for at least 30 minutes. This allows the rava to fully absorb the liquid and develop its texture.
5. While the batter rests, grease your idli plates with a little oil. And get your steamer ready – fill it with water and bring it to a boil.
6. If the batter seems too thick after resting, add a little more water, a tablespoon at a time, until it reaches a pouring consistency.
7. Just before steaming, add the fruit salt to the batter and mix gently. Don’t overmix!
8. Pour the batter into the greased idli molds.
9. Carefully place the idli plates into the steamer and steam for 15-20 minutes, or until a toothpick inserted into an idli comes out clean.
10. Let the idlis cool slightly before gently removing them from the plates. Serve warm!

Expert Tips

• Don’t overmix the batter after adding the fruit salt. This will deflate the idlis.
• Make sure your steamer is hot before adding the idli plates.
• For extra fluffy idlis, let the batter ferment for a couple of hours in a warm place (especially in winter).

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based yogurt instead of dairy curd. Coconut yogurt works beautifully!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as rava is made from rice.
• Spice Level: Adjust the amount of turmeric powder to your liking. You can also add a pinch of red chili powder for a little heat.
• Festival Adaptations: These idlis are perfect for Ganesh Chaturthi! You can also serve them as a hearty breakfast any day of the week. My friend, Priya, loves adding grated carrots to the batter for a colorful twist.

Serving Suggestions

Chirote Rava Idli is delicious on its own, but even better with accompaniments!

• Chutney: Coconut chutney, tomato chutney, or peanut chutney are all fantastic choices.
• Molagapodi: A spicy South Indian gunpowder adds a lovely kick.
• Sambar: A classic pairing!

Storage Instructions

Leftover idlis can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a steamer or microwave before serving. You can also freeze them for longer storage.

FAQs

Let’s answer some common questions:

1. What is Chirote Rava and can I substitute it?

Chirote Rava is a coarser variety of semolina. You can use regular rava, but the texture will be slightly different.

2. How do I get the idlis to be soft and fluffy?

Using thick curd, not overmixing the batter after adding fruit salt, and ensuring your steamer is hot are key!

3. Can I make the batter ahead of time? If so, for how long?

Yes, you can! You can prepare the batter up to a day in advance and store it in the refrigerator. Add the fruit salt just before steaming.

4. What is the best chutney to serve with Chirote Rava Idli?

Coconut chutney is a classic pairing, but tomato chutney and peanut chutney are also delicious.

5. My idlis are sticking to the plates, what am I doing wrong?

Make sure you’ve greased the idli plates generously with oil. You can also try lining the plates with banana leaves.

Enjoy making these delightful Chirote Rava Idlis! I hope they bring as much joy to your table as they do to mine. Happy cooking!