Rava Idli – semolina or suji Idli. kids love to eat Idli in their breakfast, school lunch box, as an evening snack or as lunch or dinner. generally, we make fermented Idli which is very healthy and nutritious because of fermentation. This idli is also very nutritious and has the advantage of not requiring any advance preparations. kids demand snack and you can have these idli’s ready in 30 minutes.
my kids love these idli’s with chutney also and sometimes I send these in their school lunch box with coconut chutney and tomato onion chutney. Tiffin box always come empty on those days 🙂
How to make Rava Idli
preparation time: 10 minutes
cooking time: 10-12 minutes
makes 24 depends on the size of your idli-mould
2 cups Rava/Suji/Semolina
1 cup sour curd
1 tsp salt or to your taste
1 tsp Eno
1/2-1 cup water ( quantity of water will depend on how thick your curd is)
oil to grease the idli moulds
tomato onion chutney
To make Rava Idli
in a bowl mix semolina, curd, salt, and water. Start with 1/2 cup of water and then add according to your requirement. The mixture should be of medium consistency neither too thin or thick.
Set the mixture aside for 10 minutes.
Keep the idli maker/ steamer on high flame with sufficient water.
lightly grease the idli moulds with oil.
when the water starts boiling give the semolina mixture a good mix. Add Eno now and mix it gently. immediately pour into the greased idli moulds and steam for 10-12 minutes. After cooling down slightly de-mould the idli.
Serve with hot sambar, coconut chutney or tomato onion chutney.
You can prepare these ahead of serving time and store in a container. These stay good for 4-5 hours outside fridge.
if you want to store for a longer period (a day) keep them in the fridge. These taste best when fresh.