Friday, May 22, 2015

Rava Idli A Healthy Start to the Day

The summers are on in full swing in Kolkata. Hot and humid days really affect us all. The palate craves for soft, bland food. Deep fried and spicy food is a big no-no.

Little S has her swimming classes on Saturday morning. So, I need to give her a nutritious and hearty breakfast in the mornings. Plus, Saturday is also our vegetarian day so that puts up a further challenge.

This Rava Idli recipe is one such breakfast. I often make it on Saturday mornings. It is healthy and quite filling. Also, you do not need to buy any ready mixes for this. All the ingredients are found at home. I generally serve it with coconut chutney.

Here is how I make it



Rava / Sooji / Cream of wheat: 1 and a 1/4 th cup
Curd/Yoghurt: 1/4 th cup
Rice flour: 2 tablespoon
Eno (fruit salt) / Baking soda: 1 teaspoon
Black mustard seeds: a pinch
Curry leaves: 8 to 10
Toor dal or Bengal gram: a pinch
White oil: 1 teaspoon
Red chilli: 1
Salt to taste


1. Heat oil in a pan. Add 1 red chilli, toor dal, mustard seeds, and curry leaves. Add the dry rava in the pan. Dry roast the rava. Make sure that the rava does not turn brown. Take off the pan and spread it in a plate to cool.

2. Once the rava mixture is cool enough to touch, add curd, salt, baking soda, and rice flour, Add just enough water to make a thick batter.

3. Grease the idli molds. Add the idli batter a spoonful in each mold. Steam on simmer flame for 12 minutes. Turn off the gas but don't open the steamer. Wait for 5 minutes and then de-mold the idlis.

For the coconut chutney


Scraped coconut: 1 cup
Garlic: 2-3 cloves
Ginger: a small piece
Curry leaves: 2-3
Green chilli: 1
Curd 1 tablespoon

For the tempering/tadka: 

A teaspoon of white oil
Black mustard seeds: a pinch
Curry leaves: 2-3
Green chilli: 1


1. In a mixer, grind coconut, garlic, ginger, and curry leaves and green chilli together with a tablespoon of curd. Add water if required to make a thick paste.
2. In a pan, heat oil and add all the ingredients for the tempering. 
3. When the mustard seeds start to crackle, pour this tadka over the chutney and mix well. Add salt to taste.

Serve the hot fluffy idlis with coconut chutney.

I am sending this recipe to the ongoing event at Kolkata Food Bloggers, "Summer" for all summer related recipes.

1 comment:

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