Instant Rava Idli Mix Recipe - Rava Idli for breakfast

Idli is a South Indian cake which is steamed. Idlis are usually made using fermented rice and lentil flour. However, with this recipe you can made instant idlis using semolina and rice flour. What's more - this flour can be stored in fridge for up to 20 days! Yes, this recipe is about instant rava idli premix which you can prepare at home using this simple recipe and it is also preservative free. And you can instantly made idlis from the same whenever you like. Make this rava idlis for your kids breakfast or tiffin. They are nutritious and delicious. Serve with green chutney or coconut chutney.

Click the PLAY BUTTON below to view the video recipe of Instant Rava Idli Mix:

INGREDIENTS:

For Dehydrated Herbs:

1 tbsp green coriander leaves

8-10 curry leaves 

1-2 chopped green chillies

For Instant Rava Idli Premix:

½ cup rava or fine sooji

½ cup rice flour

½ tbsp ghee/clarified butter

½ tbsp oil 

¼ tsp mustard seeds

¼ tsp cumin seeds

¼ tsp asafoetida/hing

½ tsp split black gram/urad dal

½ tsp split bengal gram/chana dal

1-2 tsp cashew nuts pieces (approx 3-4 cashew)

Dehydrated coriander leaves, curry leaves & green chillies

¾ tsp salt or to taste

For Rava Idli:

½ cup rava idli mix

1 tbsp curd

½ cup water = ½ tsp

1 tbsp chopped carrots

1 tbsp chopped capsicum

½ tsp eno fruit salt

Oil for greasing

SERVES: Makes 156g rava idli mix & approx 12 rava idlis

PREPARATION TIME: 15 min

COOKING TIME: 12 min

TOTAL TIME: 27 min

* 1 CUP = 237 ML

METHOD:

For Dehydrated Herbs:

1.  Take green coriander leaves, curry leaves & green chillies on a microwave safe plate & spread it well. 

2. Microwave at 30 seconds interval till it turns dry & crispy.

3. Coriander & curry leaves were done in 1 & ½ min in microwave. 

4. Transfer coriander & curry leaves into a bowl & microwave chillies again for 1 min.

5. Green chillies took 2 & ½ min to dehydrate.

6. Dehydrated herbs are ready.

For Instant Rava Idli Premix:

1. Heat ghee & oil in a pan. 

2. Add mustard seeds & allow it to crackle.

3. Keep flame low & add cumin seeds, asafoetida/hing, split black gram/urad dal & split bengal gram/chana dal & cashew nuts. 

4. Mix & cook on medium flame till golden brown in color.

5. After 2-3 mins, add rava & rice flour.

6. Keep flame low & mix. Cook for 7-8 mins to get rid of moisture content. Do not let this mixture turn its color to dark.

7. Switch off the flame after cooking rava mixture for 7-8 min.

8. Add dehydrated herbs in rava mixture &  ¾ tsp salt or according to taste.Mix well.

9. Rava Idli Mix is ready, allow it cool completely & then store in airtight container.

10. This mix can be stored for 15-20 days in fridge & 1 & ½ months approx in freezer.

For Rava Idli:

1. Take rava idli mix in a bowl & add curd.

2. Using water make idli batter.

3. Leave this batter for 10 mins & till then heat water in steamer.

4. After 10 mins, add vegetables of your choice. I am adding chopped carrots & capsicum.

5. Lastly add eno fruit salt. Pour ½ tsp water over eno. Mix it quickly.

6. Spoon this batter in a greased idli mould.

7. Now steam idlis. Keep flame high & steam idlis for 10-12 min.

8. After 10 min, idlis are cooked, remove it from steamer.

9. Let it cool for 5 mins.

10. After 5 mins, de-mould idlis using a knife. 

11. Soft & spongy rava idlis is ready to serve! 

12. Serve with green chutney!

Tips:

1. You can skip ghee & use just oil.

2. You can use peanuts instead of cashew nuts or use both. 

3. You can dehydrate herbs under sun & it will take 1-2 days.

4. You can add baking soda instead of eno fruit salt - about ¼ to ⅛ tsp is enough.

Checkout other interesting recipes:

Gujarati Methi Palak Muthiya

Palak Corn Dhokla

Doodhi Na Muthiya

Choco Idli Cake

Gujarati White Sandwich Dhokla

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