Bengaluru Rava Idli

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A soft, fluffy, and utterly delicious breakfast or snack option from South India, Bengaluru Rava Idli is a staple in many households. This recipe uses semolina (rava) instead of rice to create these bite-sized steamed dumplings that are simply irresistible.

Prep Time: 15 mins | Cook Time: 12-15 mins | Servings: 12-15 idlis

• 1 cup rava (semolina)
• 2 cups water
• 1/4 teaspoon active dry yeast
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 1 curry leaf, chopped (optional)
• Fresh cilantro leaves, for garnish

1. In a large mixing bowl, combine the rava and yeast. Gradually add in the water, stirring well to ensure the rava is fully soaked. Cover the bowl with a damp cloth and let it rest in a warm place for 4-5 hours or overnight.
2. After the resting period, stir in the baking soda, salt, and vegetable oil. Add the chopped onion and curry leaf (if using) to the mixture and mix well.

• To get the perfect texture, ensure you don’t overmix the batter after adding the baking soda. This will help prevent the idlis from becoming dense.
• Adjust the amount of water according to the humidity in your area to achieve the right consistency.

• Serve these idlis with a dollop of melted butter, a sprinkle of cilantro, and a steaming cup of South Indian filter coffee for a quintessential breakfast experience.
• Alternatively, pair them with a spicy chutney or a flavorful sambar for a satisfying snack.