Quick Rava Idli Recipe – South Indian Breakfast with ENO & Spices

Last Updated on 4 months by Neha Deshmukh

Quick Rava Idli Recipe – South Indian Breakfast with ENO & Spices

Hey everyone! If you’re anything like me, mornings can be… hectic. But a delicious, satisfying breakfast doesn’t have to be complicated. That’s where these quick rava idlis come in! They’re fluffy, flavorful, and ready in under 30 minutes – perfect for busy weekdays or a relaxed weekend brunch. I first made these when I was a student, needing something quick and comforting, and they’ve been a staple ever since.

Why You’ll Love This Recipe

These Rava Idlis are a fantastic alternative to traditional rice idlis. They’re incredibly easy to make, don’t require overnight fermentation, and have a lovely, slightly textured bite. Plus, the tempering with spices adds a wonderful aroma and flavor that will wake up your senses! They’re a real crowd-pleaser, and honestly, who doesn’t love a good South Indian breakfast?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup Sooji/Rava (Semolina)
• 1 cup fresh curd (plain yogurt)
• 1 tsp ENO fruit salt
• 1.5 tsp oil
• 1.5 tsp ghee (clarified butter)
• 0.5 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 2 tsp chana dal (split chickpeas)
• 0.5 tsp crushed pepper corns
• 1 tsp cumin seeds
• 1 tsp chopped ginger
• 2 nos green chillies, finely chopped
• 5 nos cashew nuts
• Salt to taste
• Water as needed (about ¾ cup)

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference:

• Sooji/Rava: We’ll get into the different types in a bit, but any variety works.
• Curd: Use fresh, plain curd. If it’s too sour, the idlis might have a slight tang.
• Ghee: Don’t skip the ghee! It adds a richness and aroma that oil alone can’t provide.
• ENO: This is the magic ingredient for fluffiness. Make sure it’s fresh for the best results.
• Spices: Feel free to adjust the green chillies and pepper to your spice preference.

Sooji/Rava Varieties & Roasting

There are a few different types of sooji/rava available. You can use fine, medium, or coarse. I usually prefer medium for this recipe, as it gives a nice texture. Roasting the rava isn’t always necessary, but it enhances the flavor and prevents the idlis from becoming sticky. If your rava is pre-roasted, you can skip the first step in the instructions.

The Role of Ghee in Tempering

Tempering (or tadka as it’s often called) is a cornerstone of South Indian cooking. The ghee isn’t just for flavor; it helps release the aromas of the spices and creates a beautiful base for the idlis. It’s a little extra indulgence that’s totally worth it!

Understanding ENO Fruit Salt

ENO fruit salt is a leavening agent that creates air bubbles in the batter, making the idlis light and fluffy. It reacts with the curd to produce carbon dioxide, so it’s important to add it right before steaming. Don’t substitute baking soda – it will give a different (and not so pleasant) taste.

Regional Variations in Spice Levels

Spice levels in South Indian cuisine vary greatly! Some families love a fiery kick, while others prefer a milder flavor. Feel free to adjust the number of green chillies and the amount of pepper to suit your taste. My grandmother always added a pinch of asafoetida (hing) to the tempering, which is a lovely addition if you enjoy it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil and ghee in a pan over medium heat.
2. Temper the mustard seeds. Once they splutter, add the urad dal, chana dal, cashews, pepper corns, cumin seeds, chopped ginger, and green chillies.
3. Sauté until the dals turn golden brown and the cashews are lightly toasted. Add the curry leaves and cook for another 30 seconds.
4. If using unroasted rava, add it to the pan and roast for 3-4 minutes, stirring constantly, until it smells fragrant.
5. Let the mixture cool completely. This is important! Adding the curd to a hot mixture will cook the curd.
6. In a large bowl, mix the cooled rava mixture with the curd, salt, coriander leaves, and about ¾ cup of water.
7. Adjust the batter to a pourable consistency – it should be similar to pancake batter.
8. Just before steaming, add the ENO fruit salt and gently stir until bubbles start to form. Don’t overmix!
9. Pour the batter into greased idli plates.
10. Steam for 8-10 minutes. Check doneness by inserting a spoon into an idli – it should come out clean.

Expert Tips

Here are a few things I’ve learned over the years:

• Grease the idli plates well to prevent sticking. A little oil or ghee goes a long way.
• Don’t open the steamer lid during the first 5-7 minutes of steaming, or the idlis might collapse.
• Let the idlis cool slightly before removing them from the plates.

Achieving the Perfect Batter Consistency

The batter consistency is key! It should be pourable but not too runny. Start with ¾ cup of water and add more, a tablespoon at a time, until you reach the desired consistency.

Ensuring Soft and Fluffy Idlis

The ENO is your friend here! Add it right before steaming and stir gently. Overmixing will deflate the batter. Also, make sure your steamer is properly heated before adding the idli plates.

Troubleshooting: What if the Idlis are Hard?

If your idlis are hard, it could be due to a few reasons:

• Too much rava: Use the correct ratio of rava to curd.
• Overmixing: Be gentle when stirring in the ENO.
• Oversteaming: Check for doneness after 8 minutes.

Variations

• Vegan Rava Idli: Substitute the curd with plant-based yogurt and use oil instead of ghee.
• Gluten-Free Considerations: Rava is generally gluten-free, but always check the packaging to ensure it’s processed in a gluten-free facility.
• Adjusting Spice Levels: My friend, Priya, loves to add a pinch of red chilli powder to the batter for an extra kick!
• Festival Adaptations: These are perfect for Ganesh Chaturthi! You can serve them with a special coconut chutney and a variety of festive dishes.

Serving Suggestions

Serve these Rava Idlis hot with:

• Coconut chutney (a classic!)
• Sambar
• Kurma
• A dollop of ghee

Storage Instructions

Leftover idlis can be stored in the refrigerator for up to 2 days. Reheat them by steaming or microwaving. They also freeze well – just wrap them individually in plastic wrap before freezing.

FAQs

What is the best type of Sooji/Rava to use for Idli?

Medium-sized rava works best, but you can use fine or coarse depending on your preference.

Can I make the batter ahead of time?

It’s best to add the ENO just before steaming, so I wouldn’t recommend making the batter too far in advance. You can prepare the rava tempering and cool it ahead of time, though.

What can I substitute for ENO fruit salt?

Unfortunately, there isn’t a perfect substitute for ENO. Baking soda will alter the taste.

Why is ghee used in addition to oil?

Ghee adds a richness and aroma that oil alone can’t provide. It’s a traditional ingredient that elevates the flavor.

How do I prevent the idlis from sticking to the plate?

Grease the idli plates generously with oil or ghee. You can also line them with banana leaves for extra insurance.