Mini Rava Idli with Tomato Chutney Recipe
Mini Rava Idli with Tomato Chutney is a delightful South Indian breakfast that promises soft, spongy, and flavorful idlis, paired perfectly with a tangy tomato chutney. This dish combines the texture of rava (semolina) with the richness of Greek yogurt, while the chutney is made with fresh tomatoes, garlic, and ginger, creating a perfect balance of flavors. For a little extra crunch, feel free to add cashew nuts to the batter. This easy-to-make recipe is sure to be a hit, whether you’re enjoying it as a morning treat or as a light meal.
Cuisine: South Indian
Course: Breakfast
Diet: Vegetarian
Ingredients
For Rava Idli Batter:
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina / Rava) | 1 cup |
| Hung Curd (Greek Yogurt) | 3 tablespoons |
| Lukewarm Water | As needed |
| Coriander (Dhania) Leaves | 1 teaspoon, chopped |
| Oil | For greasing the mould |
For Tomato Chutney:
| Ingredient | Quantity |
|---|---|
| Tomato | 1, chopped |
| Garlic | 2 cloves, chopped |
| Ginger | 1/2 inch piece, chopped |
| Salt | To taste |
| Black Pepper Powder | 1/2 teaspoon |
| Oil | 1 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Serves: 2-3 people
Instructions
-
Prepare the Rava Idli Batter:
Begin by mixing the rava (semolina), hung curd (Greek yogurt), and lukewarm water to form a smooth batter. Add salt to taste and let it rest for a few minutes to allow the semolina to absorb the liquids. Optionally, you can add chopped coriander leaves for a fresh, aromatic flavor. Keep the batter aside while you prepare the chutney. -
Make the Tomato Chutney:
In a blender, combine the chopped tomatoes, garlic, and ginger. Blend to a smooth puree and set aside. Heat oil in a small pan over medium-high heat, and once the oil is hot, add the tomato mixture. Sauté the chutney for a few minutes until it thickens and oil begins to separate from the sides. Add salt and black pepper powder, stirring to combine. Once the chutney reaches your desired consistency, remove it from heat. -
Prepare the Idli Moulds:
Generously grease the idli moulds with oil to prevent sticking. Spoon a teaspoon of the batter into each mould, filling it to just below the top. Repeat this process for all the idli moulds. -
Steam the Idlis:
Place the prepared idli moulds into a preheated idli cooker or pressure cooker without the pressure. Steam the idlis on medium heat for about 10-12 minutes. To check if the idlis are cooked, insert a toothpick into one of the idlis; it should come out clean when the idlis are ready. -
Serve:
Once the idlis are cooked, remove them from the moulds and serve hot with the prepared tomato chutney. For a more traditional experience, enjoy these mini rava idlis with other chutneys such as Kadale Chutney (Fried Gram Chutney) or Chammanthi Chutney (Coconut and Onion Chutney). Pair it with a cup of filter coffee for a complete South Indian breakfast.
Tips:
- For added texture, you can include cashew nuts in the batter. Just chop them coarsely and mix them into the rava batter.
- If you don’t have a dedicated idli cooker, you can use a pressure cooker without the whistle or a regular steamer to steam the idlis.
- This recipe is very versatile, and you can experiment with different chutneys to suit your taste preferences.
Enjoy the soft, fluffy mini rava idlis with the tangy tomato chutney for a perfect start to your day!
