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.

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

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.
    Sooji 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.
Serve Rave Idli with Coconut chutney and Sambar.


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