Are you craving a light, fluffy, and incredibly delicious South Indian breakfast? Look no further! This recipe for idli using idli rava (semolina) will show you how to make these delightful steamed cakes in a snap. Perfect for a quick weekday breakfast or a leisurely weekend brunch, this recipe is a winner for both beginner cooks and seasoned pros looking for a healthy and tasty meal. It’s one of the best recipes for a quick and easy breakfast, and a fantastic addition to your healthy meals repertoire.
Ingredients:
- 1 cup idli rava (fine semolina)
- ½ cup urad dal (split black lentils), soaked for at least 4 hours or overnight
- ¼ teaspoon fenugreek seeds (methi), soaked with urad dal
- Salt to taste
- Water as needed (approximately 1 ½ - 2 cups)
- Oil for greasing the idli plates
Instructions:
Step 1: Grinding the Batter:
Drain the soaked urad dal and fenugreek seeds. In a blender, grind them into a smooth, fluffy batter. Add a little water if needed to achieve the right consistency. Avoid adding too much water at once; you can always add more later.
Step 2: Combining the Batter:
In a large bowl, combine the ground urad dal batter and idli rava. Add salt to taste. Gradually add water, mixing continuously until you achieve a smooth, slightly runny batter. The batter should be pourable but not too thin. Let the batter rest for at least 30 minutes. This allows the rava to absorb the water and helps create fluffier idlis.
Step 3: Preparing the Steamer:
Grease the idli plates lightly with oil. Fill the idli steamer with water and bring it to a rolling boil.
Step 4: Steaming the Idlis:
Pour the batter into the greased idli molds, filling them about ¾ full. Place the idli plates in the steamer and cover tightly. Steam for 8-10 minutes, or until the idlis are cooked through and easily lift from the molds.
Step 5: Serving:
Once cooked, carefully remove the idlis from the molds. Serve hot with your favorite sambar and coconut chutney.
Cooking Tips for Perfect Idlis:
- Soaking is Key: Proper soaking of the urad dal and fenugreek seeds is essential for a smooth, fluffy batter.
- Consistency Matters: The batter should be slightly runny, not too thick or thin.
- Resting Time: Allow the batter to rest for at least 30 minutes for better results.
- Don't Overfill Molds: Filling the molds ¾ full prevents the idlis from overflowing during steaming.
- Check for Doneness: Gently poke an idli with a toothpick; if it comes out clean, the idlis are ready.
Variations:
- Add Spices: For extra flavor, add a pinch of asafoetida (hing) or ginger paste to the batter.
- Sweet Idlis: Add a little sugar to the batter for sweet idlis.
- Vegetable Idlis: Add finely chopped vegetables like carrots, beans, or spinach to the batter for a healthy twist.
Nutritional Information (per serving, approximate):
This information is approximate and will vary based on specific ingredients used.
- Calories: Approximately 100-120
- Protein: Approximately 4-5g
- Carbohydrates: Approximately 20-25g
- Fat: Approximately 1-2g
This easy recipe for idli with idli rava is a fantastic way to enjoy a healthy and delicious South Indian breakfast any day of the week. It’s a quick dinner idea, perfect for busy weeknights, or a delicious addition to your weekend brunch. Try it out and experience the fluffy, melt-in-your-mouth goodness! Enjoy!