Serves 1 · Prep 10 min · Cook 20 min · 400 calories per serving
A quick and savory steamed semolina cake, a popular South Indian breakfast.
Why it's healthy
Rava Idli is a relatively healthy breakfast choice due to its preparation method and ingredients. As it is steamed, not fried, it is naturally low in fat and calories. The primary ingredient, semolina (rava), is a good source of complex carbohydrates, providing sustained energy, and contains protein and iron. The inclusion of yogurt (curd) contributes protein and calcium, essential for bone health, and provides probiotics that support gut health. The tempering spices like mustard seeds and curry leaves add antioxidants. This dish offers a balanced macronutrient profile, making it a wholesome and easily digestible meal.
Ingredients
1/2 cup Rava (Semolina)
1/4 cup Yogurt (Curd), slightly sour
1/4 cup Water, or as needed
1/4 tsp Eno fruit salt or Baking Soda
1/4 tsp Salt, or to taste
1 tsp Oil or Ghee
1/4 tsp Mustard seeds
1/4 tsp Urad dal
1/4 tsp Chana dal
2-3 Curry leaves
1/2 Green chili, finely chopped
1/4 inch Ginger, grated
2-3 Cashew nuts, halved
Instructions
Dry roast the rava (semolina) in a pan on low-medium heat for 5-7 minutes until it becomes aromatic. Do not let it brown. Transfer to a bowl and let it cool completely.
In a small pan, heat the oil or ghee. Add mustard seeds and let them splutter. Add urad dal and chana dal and sauté until they turn golden.
Add the chopped green chili, grated ginger, and curry leaves. Sauté for another 30 seconds. Pour this tempering over the roasted rava.
Add the yogurt and salt to the rava mixture. Mix well.
Gradually add water to form a thick batter, similar to traditional idli batter. The batter should not be too runny. Cover and let it rest for 15-20 minutes.
While the batter is resting, prepare the idli steamer by adding water and bringing it to a boil. Grease the idli molds with a little oil and place a cashew half in the center of each mold.
After the resting time, check the batter's consistency. If it's too thick, add a tablespoon or two of water. Just before steaming, add the Eno fruit salt or baking soda and a teaspoon of water over it. Mix gently until the batter becomes frothy and light. Do not overmix.
Immediately pour the batter into the greased idli molds, filling them up to 3/4 full.
Place the idli stand in the steamer. Cover and steam for 10-12 minutes on medium heat, or until a toothpick inserted comes out clean.
Turn off the heat and let it rest for 5 minutes before opening the steamer. Carefully remove the idli molds and let them cool for a minute. Use a wet spoon to demold the idlis.