Samba Rava Idli | Godhumai Rava Idli

Samba Rava Idli | Godhumai Rava Idli

Samba rava idly, broken wheat idly, an instant idly recipe that gets ready in minutes. No grinding or fermenting needed. Quick and easy breakfast recipe.

Course Appetizer, Breakfast, Brunch, Dinner, Main Course

Cuisine South-Indian

Keyword broken wheat recipe, Instant idi recipe, instant rava idli, no ferment idli, rava idli recipe, samba rava idli, soft and fluffy idly recipe, soft idli

Prep Time 15

Cook Time 10

Total Time 25

Servings people

Calories 169kcal

Ingredients

1 cup samba rava | broken wheat | dalia
½ cup thick curd
½ cup buttermilk / full fat laban
½ cup water
½ cup carrot shredded
¼ teaspoon baking soda or Eno
¾ teaspoon salt to taste

Tempering

½ teaspoon oil any vegetable oil
½ teaspoon mustard seeds/kadugu
⅛ teaspoon hing/asafoetida
few curry leaves

Instructions

Dry roast samba rava in a pan until it is nicely warm and gives out a toasty aroma.
Take the roasted rava in a wide bowl. Let it cool down for 5 minutes. To this now add curd, buttermilk and water and whisk well to form a batter
Let his batter sit covered for 5-10minutes. To this now add shredded carrots and mix.
Heat a small tadka pan, add oi, when it is hot, splutter mustard seeds, hing and curry leaves. Add this hot tadka to the samba rava mix and stir,
Add baking soda or eno to the batter and give it a brisk stir. Heat a idli pot/pressure pan for steaming idli with water.
Grease the idli moulds with gingely oil. Pour ladle of batter in each idli hole. steam cook for 8-10 minutes.
After the said time, the idli will be cooked well. A tooth pick inserted in the middle of the cooked idli must come out clean, that shows it is done.
Take it off the heat, let it sit in the same pan for 2 minutes. Then remove the idlies from the moulds to a serveware,
Serve the idli warm with idli podi and chutney of your choice.

Notes

I got around 12 idlies with the above amount. This also depends on the size of the idli.
I make only 1 cup of rava at a time, so i get to finsih it in one go. I normally dont't recommend storing the batter with leaveners added. You can make idli and refrigerate in an air-tight box for 2-3 days too.
While serving from fridge, sprinkle water and reheat it in a microwave for 30 seconds or you can steam for a minute or two.
If you like you can also add some roasted cashewnuts to the batter. We prefer rava idli with minimal garnishes. I sometimes even skip the tadka and the carrots too, it will look almost similar to the regular rice and dal idli.

Serving Suggestions

Our first choice is always idly podi, if we want chutney then this peanut chutney and Tomato chutney is our absolute favorite.

This soft and fluffy instant idli made with broken wheat makes an excellent meal for school luncboxes. I have made them numerous times and zero complaints so far.

Nutrition