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Konkani Rava Idli / Rulava Idli

Rava Idli
We Konkanis prepare many kinds of Idlis for breakfast.  So far, you have read about Dudde (Pumpkin) Idli and Tavshe (Cucumber) Idli.  Here is another one - Rave Idli made of Semolina/Rava.  This is especially made on auspicious occasions or fasts.

Ingredients:
Urad Dal/Split Black Gram - 1/2 cup
Rava/Sooji/Semolina - 1 cup
Baking Soda - 1/8 tsp (a pinch)
Salt
Oil

How to cook Konkani Rave Idli:
  • Soak Urad Dal for about 2 hours. Wash soaked dal well.  Grind soaked dal with about 1 cup water to a smooth fine paste.  Let the ground urad dal ferment overnight, preferably in a warm place. 
  • Fermentation is not necessary.  For instant idlis without fermentation, add more baking soda.
  • Roast Rava at low flame until it turns aromatic, for 10 - 15 minutes.  Let it cool.
  • Grease the idli plates with little oil or cooking spray.
  • Add the roasted rava, baking soda and salt to the fermented urad dal.  Add enough water (about 1 cup) and mix well to remove lumps.  The batter consistency must not be too thin.
    Rulava Idli
  • Pour this batter in the greased idli plates till 3/4th of each mold.  Steam the idlis in an idli cooker for about 12 - 15 minutes.  Remove the lid and let it cool for about 5 minutes.  You will get about 18 idlis.
  • If Idli cooker is not available, you can use a pressure cooker.  Also, if the round idli molds are not available, you can use a regular steel vessel for steaming the idlis.
Pressure Cooker Idli
Serve Rave Idli with Coconut chutney and Sambar.

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