Vegetable Rava Idli

Idli is one of South India’s most popular and wholesome breakfast dishes, loved for its soft texture and light, nourishing taste. While traditional idlis are made from a fermented batter of rice and lentils, Rava Idli offers a quicker and more convenient alternative using semolina (rava). The addition of fresh vegetables enhances both the flavor and nutritional value, making it a well-balanced and satisfying meal. Soft, delicious, and easy to prepare, Vegetable Rava Idli is perfect for a healthy breakfast, a light evening snack, or a nutritious tiffin option for the whole family.

Ingredients

• 1 cup semolina (rava)

• 1 cup yogurt (curd)

• ¼ cup grated carrot

• ¼ cup finely chopped capsicum

• ¼ cup finely chopped green beans

• 1 tsp finely chopped green chilli

• 1 tsp finely chopped ginger

• Salt, to taste

• Water, as required

• 1 tsp fruit salt (Eno)

• 1 tsp Shalimar's Sunflower Oil

  
  

Method

In a mixing bowl, combine the semolina, yogurt, and salt. Mix well and let it rest for 15–20 minutes, allowing the semolina to absorb the moisture and soften.

Add the grated carrot, chopped capsicum, green beans, green chilli, and ginger. Mix well. If the batter appears too thick, add a little water to achieve a medium-thick consistency.

Meanwhile, heat water in a steamer. Lightly grease the idli moulds with Shalimar's Sunflower Oil.

Just before steaming, add the fruit salt (Eno) to the batter and gently fold it in. This will make the batter light and fluffy.

Pour the batter into the greased idli moulds and steam for 10–12 minutes, or until the idlis are cooked through. Insert a toothpick into the center of an idli; if it comes out clean, the idlis are ready.

Allow the idlis to cool slightly before removing them from the moulds.

Serve warm with coconut chutney or sambar for a delicious, wholesome, and nutritious South Indian breakfast.