Vegetable Rava Idli with Coconut Chutney recipe (2024)

instant veg rava idli recipe | vegetable rava idli with coconut chutney | Indian vegetable suji idli for breakfast | instant semolina idli | with 60 amazing images.

instant veg rava idli recipe | vegetable rava idli with coconut chutney | Indian vegetable suji idli for breakfast | instant semolina idli is a flavourful indulgence which will be enjoyed by people of all ages. Learn how to make vegetable rava idli with coconut chutney.

To make instant veg rava idli, combine the curds and 1 cup of water in a deep bowl, whisk well and keep aside. Combine the semolina, curd-water mixture, ¾ tbsp of oil in a deep bowl, mix well and keep aside for 30 minutes. Add the carrot, corn, French beans and salt and mix well. Keep aside.

Next, heat the remaining ¾ tbsp of oil in a small pan and add the urad dal, chana dal and mustard seeds. When the seeds crackle, add the green chilli paste and curry leaves and sauté on a medium flame for a few seconds. Pour the tempering over the semolina batter and mix well. Just before steaming, add the fruit salt and 2 tbsp of water over it. When the bubbles form, mix gently and pour spoonfuls of the batter into greased idli moulds and steam in a steamer for 10 minutes. Serve hot idlis with coconut chutney.

Dotted with vibrantly coloured, assorted veggies, this soft and sumptuous instant semolina idli is a perfect dish to start your day with. This recipe doesn't need any soaking or fermenting the previous day. All you have to do is soak rava in curd for 30 minutes, add veggies and tempering and steam the idlis in a steamer.

The mild tanginess of curds and subtle notes of chilli paste make the Indian vegetable suji idli for breakfast very flavourful, while veggies like sweet corn and carrot offer soft, juicy breaks in every mouthful.

The vegetable rava idli with coconut chutney is a perfect combination, in which the coconut chutney gets an amazing flavour from the generous use of coriander and curry leaves and a wonderful aroma from the authentic tempering. To save time on a busy morning, you can prepare the chutney the previous night and refrigerate. You can prepare the whole chutney recipe the previous day, or you can just grind the mixture and keep it ready. You can add the tempering just before serving for a fresh touch.

Tips to make instant veg rava idli. 1. You can prepare the coconut chutney in advance and keep it refrigerated. 2. Make sure you cut the French beans finely. 3. After putting fruit salt and water do not mix the batter vigorously. 4. After putting the fruit salt and water also at this stage make the idled immediately or else they will not puff up and be spongy. 5. Make sure before you put the idli stand in the idli vessel, only when the water is hot and bubbling.

Enjoy instant veg rava idli recipe | vegetable rava idli with coconut chutney | Indian vegetable suji idli for breakfast | instant semolina idli | with step by step photos.

Method

For the coconut chutney

Combine the coconut, roasted chana dal, green chillies, ginger, coriander, curry leaves, curds, salt and 4 tbsp of water and blend in a mixer to a smooth paste. Keep aside.
Heat at the oil in a small pan and add the mustard seeds.
When the seeds crackle, add the urad dal, remaiming 3 to 4 curry leaves, red chillies and asafoetida and sauté on a medium flame for a few seconds.
Pour this tempering over the coconut mixture and mix well. Keep aside.

For instant vegetable rava idli

To make instant vegetable rava idli, combine the curds and 1 cup of water in a deep bowl, whisk well and keep aside.
Combine the semolina, curd-water mixture, ¾ tbsp of oil in a deep bowl, mix well and keep aside for 30 minutes.
Add the carrot, corn, french beans and salt and mix well. Keep aside.
Heat the remaining ¾ tbsp of oil in a small pan and add the urad dal, chana dal and mustard seeds.
When the seeds crackle, add the green chilli paste and curry leaves and sauté on a medium flame for a few seconds.
Pour the tempering over the semolina batter and mix well.
Just before steaming, add the fruit salt and 2 tbsp of water over it.
When the bubbles form, mix gently and pour spoonfuls of the batter into greased idli moulds and steam in a steamer for 10 minutes.
Repeat with the remaining batter to make more idlis.

How to serve

Serve the instant vegetable rava idli hot with coconut chutney.