This is a good lunch option for you want to make something really quick. This comes in handy especially when you have leftover chutney or sambar or any curry.
I usually make this often, especially when there’s leftover sambar. It’s made with semolina or rave or rave, mixed with grated carrots, coriander and curry leaves, green chilies, and a simple seasoning of mustard seeds and cumin seeds, and all of this combined with curd or plain yogurt (or protein-rich Greek/Skyr yogurt)
It takes less than half an hour to make this delicious masala idlis.
I typically do not use soda or Eno in this recipe. So the idlis are not as fluffy, but they are definitely soft. Feel free to use a pinch of it if it is necessary.
To make this a balanced meal, include your choice of protein on the side. I hope you try this recipe, and like it as much as we do!
Instant Masala Rave Thatte Idli
Recipe by
Servings
2 Idlis
PREP + Cooking time
30 minutes
Ingredients
- 1/2 cup medium coarse roasted rava/semolina
- 1/3-1/2 cup curd or yogurt
- Grated carrot
- Chopped coriander and curry leaves
- Chopped green chilies
- Salt
- For tadka/seasoning:
- 1 tsp ghee
- 1/8 tsp mustard seeds
- 1/8 tsp cumin seeds
Directions
- Mix the batter: Mix rava, yogurt, carrot, coriander leaves, green chili, and salt. Let the idly batter sit for 10 minutes. Then add some more yogurt if necessary, and mix again to get the consistency as shown in the video below.
- Tie a wet, clean muslin or cotton cloth over a large, shallow, wide vessel filled 1/4 with water.
- Pour the rava idly batter directly onto the cloth, cover with a lid, and steam for 10–15 minutes.
- Gently remove idly from the cloth, and serve with ghee, sambar and coconut chutney. Enjoy!
Recipe Video
Notes
Feel free to add a pinch of soda while mixing the Idly batter. This will make the Idly fluffy.
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If you tried this recipe, let me know how you liked it by leaving a comment below or tagging a picture of your preparation on Instagram @swaadista
Happy cooking, happy eating!
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