Vegetable Rava Idli

Rava idli is a Karnataka breakfast favourite: soft, fluffy, and lighter than regular idli. Adding a few vegetables makes it colourful and gives kids something fun on their plate. With Ashvija Rava Idli Mix, you skip the roasting and tempering and go straight to steaming.

Prep time: 15 minutes (including resting) | Cook time: 12–15 minutes | Makes: 10–12 idlis

Ingredients

• 1 cup Ashvija Rava Idli Mix
• ½ cup curd (yogurt)
• Water as needed (or as per pack instructions)
• 2 tablespoons grated carrot
• 2 tablespoons green peas
• 1 tablespoon chopped coriander leaves
• 10–12 cashews (optional)
• Oil or ghee to grease the moulds

Method

1. In a bowl, mix the Rava Idli Mix with curd. Slowly add water and stir to make a thick but pourable batter, like idli batter.
2. Let it rest for 10 minutes so the rava absorbs the liquid and softens.
3. Gently stir in the carrot, peas, and coriander. If the batter has become too thick, add a splash of water.
4. Heat water in an idli steamer or pressure cooker (without the whistle).
5. Grease the idli moulds and place one cashew in the center of each.
6. Pour the batter into the moulds, filling each about ¾ full.
7. Steam on medium heat for 12–15 minutes. Insert a toothpick in the center. If it comes out clean, the idlis are done.
8. Let them rest for 5 minutes, then remove gently with a wet spoon.
9. Serve hot with coconut chutney, sambar, or a spoon of ghee.

Tips

• Don’t overmix the batter after adding the vegetables. Gentle mixing keeps the idlis fluffy.
• Resting the idlis for a few minutes before removing them stops them from breaking.
• For a different flavour, try grated beetroot or finely chopped beans.