Semiya Rava Idli, an instant and quick to make idli without conventional fermentation process. These idli's are soft and fluffy and can be served with Coriander chutney or tomato chutney or even with idli podi.
Semiya Rava Idli is an Instant Idli made using vermicelli and rava. Somedays when we don’t have stock of Idli/dosa batter, we look of easy options for breakfast or dinner. There are lots of Instant Idli and dosa varieties we could make and I have already shared many of them. Most of us go for upma and pongal. Rava and Semiya are 2 very handy ingredients in our pantry. We can quickly make upma with Rava and Semiya. With these 2 handy ingredients, today I tried this instant Semiya Rava idli and it turned out so yummy. We can serve this instant and delicious Semiya Rava Idli with Coriander or tomato chutney or simply with idli podi.
Tips for making Semiya Rava Idli:
Roasting Vermicelli :We can use store bought roasted vermicelli. But just dry roast till its warm and then use it
Roasting Rava: We can use store bought roasted rava . But its always good to dry roast it again before using. Roast the Rava till it start to change color.
Along with tempering, we can add chopped veggies and make this idli more healthier. Or we can just add grated carrot or spinach to the batter directly without sautéing.
Curd incorporates the sourness in the batter. We can add 2 full cups of curd or we can use 1.5 cups of curd and 1/2 cup of water to make the batter
Rest the batter for 20 mins for the vermicelli and rava to absorb curd. After 20 mins ,the mixture would be dry. Add water and adjust the consistency
Adding Eno salt helps to aerate the batter which we would generally get through fermentation process. Since this recipe is instant, we need to either add Eno salt or baking soda which will make the batter lighter and helps the idli to be fluffy and soft
After adding Eno salt, do not refrigerate or rest the batter. Eno salt will dilute the batter. So if you plan to make idli later, then add eno salt just before steaming process
Steam cook atleast for 15 mins for the semiya to cook completely. Once steam cooking done, allow the idli to cool down for 5 mins then take out the idli
Semiya Rava Idli, an instant and quick to make idli without conventional fermentation process. These idli's are soft and fluffy and can be served with Coriander chutney or tomato chutney or even with idli podi.
1tbspSplit Bengal Gram (Channa Dal / Kadalaparuppu)
1tbspCashews
2Green ChiliSlit
FewCurry Leaves
1inchGingerGrated
Instructions
Preparing Vermicelli and Rava
Heat a pan and dry roast vermicelli till light brown. Take this to the mixing bowl
In the same pan, add rava and dry roast till light brown. Take this to the mixing bowl
Tempering Process
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add bengal gram, cashews till light brown
Then add green chili, curry leaves and ginger and fry for few seconds
Prepare Idli Batter
Add this tempering to the roasted Vermicelli and rava. To that add salt, coriander leaves and give a mix
Next, add curd and mix well. If needed, add water and adjust the consistency.
Idli batter is ready! Cover and rest for 20 mins.
After 20 mins, all the water and curd are absorbed and batter will be thick. Add 1/2 cup of water and stir well
Steam Cooking
Finally add Eno salt. Eno Salt will react with the batter and batter becomes aerated. Once the Eno salt is added, we should cook the batter immediately
Steam Cooking
Take the idli plates and grease it with oil. Pour 1 ladle of batter in each mould
Steam cook the idli for about 15 mins. Once done, allow the pressure to release completely
Serving Time
Serve the delicious Semiya Rava Idli with any chutney of your choice or idli podi and relish this instant idli!
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Instructions with Step by Step Pictures
PREPARING VERMICELLI AND RAVA
Heat a pan and add vermicelli. Dry roast vermicelli till light brown. Take this to the mixing bowl
In the same pan, add rava and dry roast till light brown. Take this to the mixing bowl
TEMPERING PROCESS
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add bengal gram, cashews till light brown
Then add green chili, curry leaves and ginger and fry for few seconds
PREPARE IDLI BATTER
Add this tempering to the roasted Vermicelli and rava.
To that add salt, coriander leaves and give a mix
Next, add curd and mix well. If needed, add water and adjust the consistency.
Idli batter is ready! Cover and rest for 20 mins. After 20 mins, all the water and curd are absorbed and batter will be thick. Add 1/2 cup of water and stir well
STEAM COOKING
Finally add Eno salt. Eno Salt will react with the batter and batter becomes aerated. Once the Eno salt is added, we should cook the batter immediately
STEAM COOKING
Take the idli plates and grease it with oil. Pour 1 ladle of batter in each mould
Steam cook the idli for about 15 mins. Once done, allow the pressure to release completely and then take out the cooked idli.
SERVING TIME
Serve the delicious Semiya Rava Idli with any chutney of your choice or idli podi and relish this instant idli!
Is there any method other than adding eno or baking saltecause it is not advisable to use thes 2 when cooking for people with heart and /renal problems
The natural fermentation process is the only way to exclude Eno or baking salt. These are mainly added because the idli’s are instant and not fermented and they will come very hard if we don’t add. We can try adding vinegar if it doesn’t harm for the people with heart problems. I have not personally tried though. Thanks
Is there any method other than adding eno or baking saltecause it is not advisable to use thes 2 when cooking for people with heart and /renal problems
The natural fermentation process is the only way to exclude Eno or baking salt. These are mainly added because the idli’s are instant and not fermented and they will come very hard if we don’t add. We can try adding vinegar if it doesn’t harm for the people with heart problems. I have not personally tried though. Thanks
Super. Was fantastic and easy to make
Thank you. So glad to hear
Instead of vinegar I guess sour curd and some lime should help in this .
Correct me if I am wrong
yes you are correct