Rava Idli, also known as suji or semolina idli, is a steamed, soft and spongy delight made with fine semolina, curd, veggies, spices, and herbs. It’s a twist on the classic idli, with a slight tang from the yogurt and a bit of spice from green chilies. Plus, it’s even healthier than regular idli since it’s packed with veggies. I served these idlis with an aloo masala side dish, and the combination was delightful. In this post, I am sharing recipes for both the rava idli and the aloo masala.
Quick and Easy Rava Idli: A Perfect Breakfast or Snack
Rava idli is a popular breakfast in southern India, known for its simplicity and ease of preparation. It’s easy to make and takes just 15 minutes. This nutritious and tasty dish is slightly sour, loved by both kids and adults. Rava idlis are also a great quick snack for children’s lunchboxes.
Making Perfect Rava Idli
Making green chili paste is optional. It adds a light green color to the rava idli, but you can finely chop the green chilies instead. Feel free to skip the veggies or add your favorites, like corn, beans, or capsicum—just slice them thinly before mixing into the batter.
Add baking soda or Eno salt in the same quantity, then let the batter rest for at least 10 minutes. This allows the semolina (rava) to absorb the curd and activates the baking salt or eno, making the idlis soft and spongy.
After resting, the batter might be too thick, so add water to reach a consistency like idli batter—not too thick or too thin. The batter thickens over time, so adjust the consistency just before pouring it into the idli mould.
Additionally, you may garnish your rava idlis with some roasted cashews before steaming them, but this is optional.
Steam the idlis for 7 to 10 minutes, ensuring the center is cooked before removing them. Let the rava idlis rest in the mould for another 5 minutes after removing from heat. If you unfold them too quickly while hot, they might stick to the mould.
Serving Suggestions for Rava Idli
Rava idli goes great with any kind of chutney, like Chana Dal, Urad Dal, or Coriander Chutney. You can also pair it with mildly tangy veggie curries, like aloo masala, which is a perfect match. I tried it with aloo masala and the kids just loved it! Normally, I serve rava idli with Sambar, but that day I tried aloo masala, and it was a nice change from the usual. I really enjoyed trying something different!
With that, you can savor this delicious rava idli accompanied by chutneys, sambar or aloo masala. Continue reading for the aloo masala recipe.
Aloo Masala
Aloo masala, also known as potato masala, is a beloved South Indian side dish known for its versatility and flavor. This dish pairs wonderfully with various main courses and requires only a few common ingredients. It’s easy to prepare and incredibly tasty. The star ingredient, aloo (potato), is complemented by simple tempering and common vegetables like onions, tomatoes, and green chilies. A touch of lime gives a slight sour taste and a single spice, turmeric powder, add a beautiful yellow hue and an earthy flavor to this delightful dish.
Serving Suggestions for Aloo Masala
Aloo masala is that comforting dish we often enjoy with hot, fluffy pooris. They’re like the perfect couple, always seen together! But, I decided to switch things up and served it with rava idli, and it turned out amazing! Of course, you can stick to tradition and pair it with plain puris, Cheesy Puris, Bhaturas, or even dosas. Honestly, this side dish pairs perfectly with any tiffin varieties!
Enhancing Aloo Masala: Spice and Texture Adjustments
This creamy and mildly tangy aloo masala lacks spiciness. Adjust the green chilies to suit your preferred spice level, but remember, this dish is intended to be only mildly spicy.
If you prefer your potato fully dissolved, you can continue cooking until it blends into the masala, or leave it partially cooked for more texture. Adjust according to your preference.
As the masala cooks and rests, it may become too thick. Don’t worry; you can simply add some hot water, heat it up, and adjust to your desired consistency before serving.
Give this rava idli with aloo masala a try for a twist, or enjoy it with your favorite chutney or sambar.
Rava Idli
Description
Rava Idli, a traditional South Indian delicacy, is a delightful variation of the conventional steamed rice idlis. Made primarily with roasted semolina (rava) and curd, these idlis are not only easy to prepare but also come together quickly without the need for fermentation. The tempering of spices and nuts adds a wonderful crunch and flavor, while ingredients like grated carrot, green peas, and fresh herbs bring in a nutritious twist. Serve these soft and fluffy delights with a side of potato masala and coconut chutney for a wholesome and gratifying meal. Perfect for breakfast, brunch, or a light dinner, Rava Idlis are sure to become a family favorite!
Ingredients for the Rava Idli and the Potato Masala
Ingredients for the Potato Masala
Ingredients for the Rava Idli
Instructions on how to make the Aloo Masala
Instructions on how to make the Rava Idli
Instructions on how to make the Rava Idli and the Aloo Masala
Instructions on how to make the Aloo Masala with step-by-step photos
-
Tempering
In a pot, add 3 tbsp oil and heat on medium flame.
Add 1/2 tsp mustard seeds, 1/2 tsp urad dal, and 1 tbsp chana dal and the ginger garlic paste. Sauté for 1 minute on low flame.
-
Sauté Onions and Curry Leaves:
Add 3 medium-sized thinly sliced onions and curry leaves. Sauté on medium flame until onions turn golden brown.
-
Add Green Chillies and Potatoes:
Add 2 slit green chillies, 1/2 kg cubed potatoes, and 1/2 tsp turmeric powder. Sauté for 3 minutes on medium flame.
-
Add Water and Cook:
Add 3/4 tsp salt and 3 cups hot water. Cover and cook on low flame for 10-12 minutes, stirring occasionally.
-
Add Tomatoes and Lemon Juice:
Open the cover and add 3 sliced tomatoes. Cook on low flame until tomatoes and potatoes turn slightly mushy.
-
Final Touches:
Add the juice of 1 lemon and mix well. Switch off the flame and garnish with chopped coriander leaves.
Instructions on how to make the Rava Idli with step-by-step photos
-
Roast Semolina:
In a pan, roast 2 cups semolina on low flame for 5 minutes or until fragrant. Set aside.
-
Temper Spices and Nuts:
In a pot, heat 2 tbsp oil. Add 1/4 tsp mustard seeds, 1/2 tsp urad dal, 1 tsp chana dal, and 2 tbsp broken cashew nuts. Roast for a few seconds.
-
Sauté Onion and Curry Leaves:
Add 1 sliced onion and curry leaves. Sauté on medium flame for 2-3 minutes. Set aside.
-
Make The Green Chili Paste
In a mixer jar, add 3 green chillies and a little water. Grind into a smooth paste. Set aside.
-
Mix Semolina and Curd:
In a large bowl, add the roasted semolina and 2 cups curd. Mix until there are no lumps.
-
Combine Ingredients
Add 1.5 tsp salt, the ground chili paste, the onion mixture, 2 tbsp grated carrot, 1/4 cup green peas (optional), and 2 tbsp chopped coriander leaves. Mix well.
-
Add Baking Soda and Rest Batter:
Lastly, add 1/2 tsp baking soda. Let the batter rest for 15 minutes.
-
Steam Idlis:
In an idli pan, boil some water. Grease the idli molds with oil and fill them with the rava idli batter. Steam cook for 7-10 minutes on medium flame.
-
Serve:
Once cooked, remove the idli plate from the pan and let it rest for about 1 minute. Remove the idlis from the plate. Serve hot with the delicious potato masala.
