Sooji or Rava idli is a very healthy Indian recipe as an option for breakfast or Kids lunch box. Generally, kids don’t like idli. But they will love this idli recipe because of its stuffing. Full recipe:
For Idli Batter:
2 cups of Semolina
1 cup of thick yoghurt
Salt to taste
1 sachet Eno
3 medium-sized boiled and mashed potatoes
1/3 cup French beans finely chopped
1 medium sized Onion finely chopped
1/3 cup carrot finely chopped
1/4 cup Capsicum finely chopped
1/4 cup boiled peas
Finely chopped Spring Onions
½ inch piece of grated ginger
½ tsp Mustard seed
Few sprigs of curry leaves
3/4 tsp Sambhar Masala
Salt to taste
1/2 tsp Garam masala
1/2 tsp Coriander powder
1/4 tsp mango powder
1/4 tsp Turmeric powder
1/2 tsp red chilly powder
1 ½ -2 tsp Oil
How to make sooji or Rava Idli for Breakfast:
1. Take a deep bowl and add suji/semolina, yoghurt, salt, and mix it well. Now add water gradually and make a smooth batter. Keep on adding water until you get the proper consistency. The batter should not be very thick or thin. The consistency of the batter should be pourable.
2. Mix it well with a spoon so that there should be no lumps in the batter.
3. Cover it and let the batter rest for 15-20 minutes. Meanwhile, let’s prepare the Stuffing.
4. Take a non-stick pan and put oil in it, once the oil becomes hot add mustard seed and let it crackle. Now add few curry leaves, grated ginger and all the chopped veggies (Onion, fresh and boiled peas, capsicum, carrot, French beans). Sauté it on medium flame and cook till it becomes little soft. Do not overcook the veggies let it be crunchy. Once the veggies become little soft add boiled and mashed potatoes, finely chopped spring onions and all the spices-Salt to taste, red chilly powder, turmeric powder, coriander powder, mango powder, garam masala, sambhar masala, mix it until all the spices get blended well with the mixture. Keep aside and let it cool down for some time.
5. After 15 minutes uncovered the batter and you will see the batter has become smooth and slightly thick as rava absorbs the water so add water accordingly to get the right consistency, mix it well.
6. Batter is ready now but before adding eno keep the water for boiling and grease the mould.
7. Take a deep pan and pour 1 1/2 glasses of water in it and let the water boil. Make sure that the water should start boiling before placing the idli mould in it.
8. Now take an Idli mould and grease the idli moulds with some oil and keep aside.
9. At the very end add eno and mix it well. After adding eno/soda do not stir too much otherwise bubbly effect will go away. After adding eno fruit salt doesn’t keep batter for a long time otherwise Idli will not be spongy so spread the batter immediately.
10. Now take your greased idli moulds and spoon a tablespoon of batter in the bottom and put the mixture patties in the centre of batter (To make the stuffing easy I have made small thin patties but you can also spread the mixture on top of the batter). Now spoon a tablespoon of batter again on top. Make sure that everything is totally covered.
11. Repeat the same process for rest of the idli moulds.
12. Put the idli mould in boiling water, cover with the lid and cook it for 7-8 minutes on medium flame.
13. After 7-8 minutes uncovered the lid and you will see the Stuffed Rawa idli has become fluffy. Take out the idli mould from the pan and let it cool down for some time. Once it cools down a bit scratch the sides with a knife and removes the Stuffed Rawa Idli from it.
14. Cut Stuffed Rava Idli into half and serve hot. It goes well with coconut/nariyal chutney but if you do not have nariyal chutney can serve with any coriander chutney or tomato ketchup.