Rava idli is very soft, easy and quick to make. It does not require any grinding or fermentation. Hence it is a good option for those who avoid fermented food and rice.
Be careful with the proportions while making the idli and the result will be a super soft and fluffy idli.
I frequently make rava idli for my son’s school lunch box. Each time I try some variations while making it – such as palak rava idli (with spinach), carrot rava idli, beetroot rava idli. They are colorful, tasty and healthy.
Idli recipes are very common in my house and i make it frequently for breakfast and also for lunch boxes. i try to make different types of idli recipes and hence it does not make a monotonous morning meal. having said that, rava idli or semolina idli is very consistent in our weekly menu. perhaps because this recipe does not require previous day preparation and also no overnight fermentation. this is a huge bonus for me, as i have to take extra pre batter early morning, add some eno salt to make it puffy followed by steaming it in the idli stand. that’s it! an healthy and tasty idli is ready within no time.
notes:
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— Firstly, avoid using eno / soda if serving for kids.
— Also, roast the rava on medium flame, else the idli will turn sticky and hard.
— Furthermore, you can also prepare the batter before in hand and store in a fridge.
— Remember just before steaming add baking soda / eno.
— Finally, steam the instant rava idli on medium heat to get the soft idli.