Spicy South Indian Coconut Rava Idli Recipe

About this recipe

Spicy South Indian Coconut Rava Idli is a delightful twist on the classic idli, featuring semolina infused with fresh coconut, yogurt, and a fragrant tempering of spices. This dish delivers a comforting balance of soft, fluffy texture and moderate spice, perfect for a leisurely breakfast. Served with a side of tangy chutney or sambar, it’s a wholesome and satisfying start to your day, ideal for a family that enjoys exploring traditional South Indian flavors.

Ingredients

• 500 g Rava
• - Grated Coconut
• 400 g Curd
• 100 g Curry Leaves
• 200 ml Mustard Oil
• 1 box Baking Soda
• 100 g Coriander Leaves
• medium Chilli Green Long
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Dry roast the semolina in a pan over low heat for 3-4 minutes until it turns slightly golden and aromatic. Set aside to cool.
2. 2. In a mixing bowl, combine the roasted semolina, grated coconut, yogurt, and salt. Mix well to form a thick batter. Add water gradually to adjust the consistency to a thick pourable texture, and let it rest for 15 minutes.
3. 3. Heat oil in a small pan, add mustard seeds, cumin seeds, curry leaves, and chopped green chili. Sauté for 1-2 minutes until fragrant. Add this tempering to the batter along with turmeric powder, red chili powder, and coriander leaves. Mix well.
4. 4. Just before steaming, add baking soda to the batter and mix gently until evenly incorporated.
5. 5. Grease idli molds with a little oil and pour the batter into each mold, filling them about 3/4th full.
6. 6. Steam the idlis in a steamer or pressure cooker (without the whistle) for 10-12 minutes on medium heat, or until a toothpick inserted into the idli comes out clean.
7. 7. Let the idlis cool slightly before carefully removing them from the molds. Serve warm with coconut chutney or sambar.