Mini Rava Idli with Tomato Chutney Recipe
A delicious and wholesome breakfast to kickstart your day, Mini Rava Idli with Tomato Chutney brings the perfect fusion of soft, spongy idlis made from semolina (rava) paired with a tangy, spicy tomato chutney. This delightful South Indian recipe offers a satisfying and nutritious start to your morning routine, packed with flavor and nutrients. Ideal for those who love quick, easy-to-make vegetarian dishes, these mini idlis are light yet filling, making them a perfect breakfast option for anyone craving a healthy, savory bite.
Recipe Highlights:
- Cuisine: South Indian
- Course: Breakfast
- Diet: Vegetarian
- Servings: 4
- Preparation Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Ingredients
For the Mini Rava Idlis:
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina/Rava) | 1 cup |
| Hung Curd (Greek Yogurt) | 3 tablespoons |
| Lukewarm Water | As needed for batter |
| Coriander (Dhania) Leaves | 1 teaspoon, chopped |
| Sunflower Oil | For greasing the mould |
| Salt | To taste |
For the Tomato Chutney:
| Ingredient | Quantity |
|---|---|
| Tomato | 1, chopped |
| Garlic | 2 cloves, chopped |
| Ginger | 1/2 inch piece, chopped |
| Black Pepper Powder | 1/2 teaspoon |
| Sunflower Oil | 1 teaspoon |
| Salt | To taste |
Instructions
Step 1: Preparing the Rava Idli Batter
- Start by making the batter for the mini rava idlis. In a mixing bowl, combine 1 cup semolina (sooji) with 3 tablespoons hung curd (Greek yogurt).
- Gradually add lukewarm water to the mixture, stirring to get a smooth, thick batter. The consistency should not be too runny—adjust water as needed.
- Add salt to taste, and mix well. Set the batter aside and allow it to rest for 5-10 minutes. This resting time helps the semolina absorb moisture, resulting in soft idlis.
Step 2: Preparing the Tomato Chutney
- While the batter is resting, begin preparing the tomato chutney. In a blender, combine 1 chopped tomato, 2 cloves garlic, and 1/2 inch ginger. Blend everything together into a smooth puree.
- Heat 1 teaspoon sunflower oil in a small pan over medium heat. Once the oil is hot, add the prepared tomato puree to the pan.
- Cook the chutney for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil starts separating from the chutney. Add 1/2 teaspoon black pepper powder and salt to taste. Stir to combine. Set aside.
Step 3: Steaming the Mini Rava Idlis
- Grease your idli moulds generously with sunflower oil to prevent the idlis from sticking.
- Pour the rava idli batter into the moulds, filling each cup about three-quarters full. (You can use a teaspoon of batter per idli for a uniform size.)
- Place the moulds into a steamer or an idli cooker, ensuring there is enough water in the base to generate steam. Cover and steam the idlis for 10 minutes.
- After 10 minutes, check the idlis by inserting a toothpick. If it comes out clean, the idlis are ready; if not, steam them for another 2-3 minutes.
Step 4: Serving
- Once the mini idlis are steamed, remove them carefully from the moulds.
- Serve the Mini Rava Idli hot with the tangy tomato chutney. For added variety, you can pair the idlis with other chutneys like Kadale Chutney (Fried Gram Chutney) or Chammanthi Chutney (Coconut and Onion Chutney) for a full South Indian breakfast experience.
- Pair with a hot cup of filter coffee to complete your breakfast!
Tips for Perfect Mini Rava Idlis:
- Resting the Batter: Let the batter rest for at least 10 minutes before steaming. This helps achieve a soft, spongy texture.
- Steaming Tip: If you’re using a regular steamer, ensure there’s enough water at the bottom, and don’t open the lid while the idlis are steaming to avoid losing steam.
- Consistency of Batter: The batter should be neither too thick nor too runny. It should hold its shape when you spoon it into the idli moulds but still spread slightly.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150-180 kcal |
| Protein | 4g |
| Carbohydrates | 25g |
| Fat | 5g |
| Fiber | 2g |
| Sodium | 150-200 mg |
Mini Rava Idli with Tomato Chutney is a comforting, easy-to-make dish that embodies the rich culinary heritage of South India. Whether you’re serving it as part of a traditional breakfast spread or as a snack, this recipe is sure to impress. The addition of the tangy tomato chutney brings an extra burst of flavor, making each bite more delightful than the last.
