Vegan Masala Recipe

Instant Rava Idli

Name: Instant Rava Idli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup semolina / rava; 1/2 cup rice flour; 2 cups unsweetened plant-based yogurt; 1/2 to 1 1/2 cups plant-based milk (as needed); 1/4 tsp baking soda; 2 tsp minced ginger; 1/4 cup fresh coriander leaves, minced; salt, to taste; 1/2 tsp coconut oil (for tempering); 2-3 green chillies, minced; 6-7 curry leaves; 1/2 tsp mustard seeds; 1/4 tsp asafetida

Light, fluffy steamed semolina and rice-flour cakes, ready without fermentation and perfect with chutney or sambar.

Recipe by Craig Logue How our recipes are created

30 minPrep: 20 minCook: 10 minServes 6IndianVegan

rava idliSouth Indian breakfaststeamed breakfast

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From the kitchen

What to expect

These Instant Rava Idlis come together quickly and bring the aroma of South Indian kitchens to your breakfast table.

Serving idea

Best served simply

Serve with a side of coconut chutney or spicy sambar for a wholesome meal.

Cook the recipe

Method

1
In a wok, dry roast 1 cup of semolina and 1/2 cup of rice flour over medium-low heat until they turn a light brown and release a pleasant nutty aroma. Set aside to cool slightly, then mix in 2 cups of plant-based yogurt, 1/4 tsp of baking soda, 2 tsp of minced ginger, a handful of minced cilantro, and salt to taste.
2
Gradually add 1/2 to 1 1/2 cups of plant-based milk, mixing until the batter reaches a slightly lighter consistency than pancake batter. In a small pan, heat 1/2 tsp of coconut oil for tempering, add 1/2 tsp of mustard seeds, and let them splutter; then add 2-3 minced green chillies, 6-7 curry leaves, and 1/4 tsp of asafetida. Pour the tempering over the batter and fold it in gently.
3
Allow the batter to rest for at least 15 minutes. Grease the idli plates and fill each depression with the batter, filling them almost to the brim. Carefully stack the plates and transfer them to a steamer, steaming for 10 to 12 minutes until the idlis are set—test by inserting a toothpick; it should come out clean. Serve the warm idlis with your choice of sambar or chutney.

Gather everything first

Ingredients

•1 cup semolina / rava
•1/2 cup rice flour
•2 cups unsweetened plant-based yogurt
•1/2 to 1 1/2 cups plant-based milk (as needed)
•1/4 tsp baking soda
•2 tsp minced ginger
•1/4 cup fresh coriander leaves, minced
•salt, to taste
•1/2 tsp coconut oil (for tempering)
•2-3 green chillies, minced
•6-7 curry leaves
•1/2 tsp mustard seeds
•1/4 tsp asafetida

A few useful notes

Notes

•For the best texture, ensure the idli batter rests for at least 15 minutes, allowing the semolina to soften. Leftovers can be stored in an airtight container; reheat in a steamer or microwave with a little water to maintain moisture.
•If you prefer a spicier kick, adjust the number of green chillies to your taste. The addition of grated vegetables can enhance the texture and flavor of the idlis as well.

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