Rava Idli Recipe Kit Recipe

Indian cuisine · 798 calories

Rava Idli Recipe Kit recipe

About this recipe

Discover the authentic taste of South India with our Rava Idli Recipe Kit, a quick and delicious alternative to traditional idlis! This kit includes premium semolina (rava), aromatic spices, and step-by-step instructions to create soft, fluffy idlis in no time. Perfect for breakfast or a light snack, these idlis pair beautifully with sambar and coconut chutney. With our easy-to-follow guide, even beginners can master this classic dish. Order your Rava Idli Recipe Kit now on the AnyFeast website or app and bring the flavors of South India to your kitchen! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 500 G Elite Double Roasted Rava Semolina
  • - Cofresh Whole Green Chilli 350g
  • 1 Kg Trs Chana Dal
  • - Vandevi Asafoetida 50g
  • 120G Alpenzu Clarified Butter, 120G
  • 100G Borwicks Bicarbonate Of Soda, 100G
  • 100G Greenfields Brown Mustard Seeds, 100G
  • 12G Greenfields Curry Leaves, 12G
  • 1 Kg Urid Dal, 1Kg
  • 65G Natoora Root Ginger
  • 450G Rachel'S Organic Low Fat Greek Style Natural Yogurt
  • 1 Bunch Coriander - Bunch
  • 1 Lemon - 1 Each
  • 750 G Top-Op Table Salt Drums

Instructions

  1. 1. In a mixing bowl, combine 1 cup of rava (semolina), 1/2 cup of curd, and 1/2 cup of water. Mix well and let it rest for 20 minutes.
  2. 2. After resting, add 1/4 tsp of bicarbonate of soda, 1/2 tsp of salt, and 1/2 tsp of sugar to the batter. Mix thoroughly.
  3. 3. Heat 1 tsp of oil in a pan. Add 1/2 tsp of brown mustard seeds and let them splutter. Then, add 1/2 tsp of urid dal, 1/2 tsp of chana dal, and a pinch of asafoetida. Sauté until the dals turn golden brown.
  4. 4. Add 1 finely chopped green chili, 1/2 inch of grated root ginger, and a few curry leaves. Sauté for a minute.
  5. 5. Add the tempered mixture to the rava batter and mix well. Adjust the consistency by adding a little water if needed; the batter should be thick but pourable.
  6. 6. Grease the idli molds with clarified butter. Pour the batter into each mold, filling them about 3/4 full.
  7. 7. Steam the idlis in a steamer or idli cooker for 10-12 minutes on medium heat. Check if they are cooked by inserting a toothpick; it should come out clean.
  8. 8. Remove the idlis from the molds and serve hot with coconut chutney and sambar.