Rava Idli Batter Recipe - How To Make Rava Idli Using Homemade Rava Idli Batter
Easy and simple rava idli or sooji idli made using homemade rava idli batter without eno or fruit salt. We use baking soda instead, which will help you to make simple and soft rava idlis at home without using eno or fruit salt.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8 idlis
- Rava Sooji or Semolina flour 1 Cup
- Yogurt 1/2 Cup
- Water 1/2 Cup you may add a few more spoons if needed
- Salt as needed
- Baking Soda 1/2 teaspoon
- Ghee or Melted Butter or oil 2 tablespoons
- Cashew Nuts a few
- Raisins a few optional but you can add if you love the sweetness of raisins
- Mustard Seeds 1 teaspoon
To make the rava idli batter
Roast sooji in a pan for few minutes and keep it aside. The color of your rava idli will depend on how long you roast sooji, as sooji turns slightly brown with roasting. If you roast for less time, it will be white in color. Both are fine, just make sure to lightly roast the sooji rava flour to avoid the raw taste. If you are buying roasted sooji, you can skip this step.
Add salt and baking soda to the roasted sooji and mix well.
Add yogurt to the sooji mix and stir well to avoid lumps.
Add water to the sooji yogurt mixture and again stir well to make the batter.
If you do not want to add the seasoning, just add the recommended amount of ghee or oil or butter to the batter and mix well to prepare the batter for making simple rava idlis. If the batter is too thick, you may add a few spoons of water to make the batter of the right consistency. Make sure not to add too much water than recommended amount. If you wish to add the seasoning, do not add the oil or ghee now, but follow the below steps.
To prepare the seasoning, heat ghee or oil in a pan and add the mustard seeds.
When the mustard seeds splutter, also lightly fry the cashew nuts and raisins till they turn light golden color.
Add the prepared seasoning (oil or ghee with mustard seeds, fried cashew nuts and raisins) to the sooji batter (rava idli batter) and stir well till it is well combined. (If you are not using cashew nuts or raisins just add the melted clarified ghee or oil as I already mentioned in the above step).
Now the batter of the rava idli is ready to be used!
To Make Rava Idli Using The Prepared Rava Idli Batter
You will need the idly cooker to make the idlies. Using a spoon, pour the batter on the molds.
Add little water in the bottom of the cooker and place the idly plates one on top of another, inside the cooker. Make sure you do not have too much water on the cooker which may spoil the dish.
Close the cooker and place on high heat. Once the water starts boiling, which takes only a few seconds, reduce the flames and steam on low heat for about 8 to 10 minutes.
After 10 minutes, remove from heat and open the cooker. Let it cool for few minutes.
Once the idlis are cooled, you can take them out of the molds using a spoon. Use a wet spoon to take the islis out which will help with easily taking the idlis from the mold, without causing them to stick to the cooker. If you want, you can grease the molds with little ghee or oil before pouring the batter which will make things easier.
It is great if you use seasoning, however you can also prepare simple rava idlis without using any seasoning and it will taste great with side dishes like sambar or any chutney or curry that you like.
You may also use more optional ingredients like grated carrots, curry leaves, roasted or fried chana dal or chopped green chilies, grated ginger, chopped cilantro leaves (coriander leaves) or any other similar ingredients if you like. If you are using any additional ingredients you may lightly roast the extra ingredients and add it to the batter.