Instant Rava Idli

28 mins

3 servings

Cooked 300+ times recently

Veg

★ 4.2

Ingredients

1 tsp Eno
800 ml Water
92 g Curd
0.5 tsp Salt
4 stems Coriander Leaves (minced)
4 g Ginger (peeled)
1 Green Chilli (stem removed)
10 Cashews
10 leaves Curry Leaves (washed)
0.5 tsp Mustard Seeds
0.25 tsp Hing
1.5 tbsp Ghee
120 g Suji
0.5 tbsp Chutney Podi

Instructions

This Rava Idli recipe gives incredibly light, soft and sumptuous idlis. Idli batter for 2 portions makes 2 thatte idlis

Prepare Tempering and Roast Suji
Add 4 g peeled Ginger and 1 Green Chilli (stem removed) to The Upliance jar. The device will now finely chop them for 10 seconds. Then, add 1.5 tbsp Ghee, 0.5 tsp Mustard Seeds, 10 Cashews, 10 washed Curry Leaves, and 0.25 tsp Hing to The Upliance jar. The Upliance will sauté these spices on medium heat for 30 seconds with automatic stirring. Now, add 120 g Suji to the jar.
Roast Suji to Perfection
The Upliance will now roast the Suji with the sautéed spices on medium heat for 12 minutes with continuous automatic stirring until light golden. After roasting, remove the mixture from The Upliance jar and transfer it to a separate bowl.
Mix Batter and Prepare for Steaming
In a separate bowl, combine the roasted Suji mix with 92 g Curd, 100 ml Water, 0.5 tsp Salt, and 2 stems minced Coriander Leaves. Mix well and let the batter rest for 15 minutes. After 15 minutes, add 1 tsp Eno to the batter and gently mix. Now, add 700 ml Water to The Upliance jar and place the idli steamer basket inside.
Steam Idlis and Serve
Pour the prepared idli batter into the molds of the steamer basket. The Upliance will now steam the idlis on low heat for 15 minutes. Once cooked, carefully remove the steamer basket from The Upliance jar. Let the idlis rest for 5 minutes before serving hot, garnished with 2 stems minced Coriander Leaves and 0.5 tbsp Chutney Podi. The dish is ready.

Why this recipe works better with Upliance

No Chopping

Skip the knife work. Add the ingredients and let Upliance handle the rest.

Automatic Stirring

No more standing over the stove. Upliance stirs your dish perfectly.

Precise Temperature at 120°C

Holds the exact heat needed for perfect cooking without scorching.

Nutritional Information

449

Calories

50g

Carbs

14g

Protein

21g

Fat

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22 mins

Veg

Instant Rava Idli

South Indian • Breakfast

Instant Rava Idli

28 mins

3 servings

Cooked 300+ times recently

Veg

★ 4.2

Ingredients

1 tsp Eno
800 ml Water
92 g Curd
0.5 tsp Salt
4 stems Coriander Leaves (minced)
4 g Ginger (peeled)
1 Green Chilli (stem removed)
10 Cashews
10 leaves Curry Leaves (washed)
0.5 tsp Mustard Seeds
0.25 tsp Hing
1.5 tbsp Ghee
120 g Suji
0.5 tbsp Chutney Podi

Instructions

This Rava Idli recipe gives incredibly light, soft and sumptuous idlis. Idli batter for 2 portions makes 2 thatte idlis

Prepare Tempering and Roast Suji
Add 4 g peeled Ginger and 1 Green Chilli (stem removed) to The Upliance jar. The device will now finely chop them for 10 seconds. Then, add 1.5 tbsp Ghee, 0.5 tsp Mustard Seeds, 10 Cashews, 10 washed Curry Leaves, and 0.25 tsp Hing to The Upliance jar. The Upliance will sauté these spices on medium heat for 30 seconds with automatic stirring. Now, add 120 g Suji to the jar.
Roast Suji to Perfection
The Upliance will now roast the Suji with the sautéed spices on medium heat for 12 minutes with continuous automatic stirring until light golden. After roasting, remove the mixture from The Upliance jar and transfer it to a separate bowl.
Mix Batter and Prepare for Steaming
In a separate bowl, combine the roasted Suji mix with 92 g Curd, 100 ml Water, 0.5 tsp Salt, and 2 stems minced Coriander Leaves. Mix well and let the batter rest for 15 minutes. After 15 minutes, add 1 tsp Eno to the batter and gently mix. Now, add 700 ml Water to The Upliance jar and place the idli steamer basket inside.
Steam Idlis and Serve
Pour the prepared idli batter into the molds of the steamer basket. The Upliance will now steam the idlis on low heat for 15 minutes. Once cooked, carefully remove the steamer basket from The Upliance jar. Let the idlis rest for 5 minutes before serving hot, garnished with 2 stems minced Coriander Leaves and 0.5 tbsp Chutney Podi. The dish is ready.