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These Corn, Carrot and Cabbage Rava Idlis are light, colourful, and easy to make. A nutritious twist on the classic South Indian idli.
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5 from 7 votes

Corn, Carrot and Cabbage Rava Idlis

Learn how to make soft and fluffy Rava Idlis with corn,carrot and cabbage. A quick, healthy, and no-fermentation Indian breakfast!
Prep Time10 minutes
Cook Time15 minutes
Resting Time30 minutes
Total Time55 minutes
Course: Breakfast, Brunch, Snack
Cuisine: Indian
Keyword: Bachelor Recipes, Breakfast, Easy Indian Breakfast Dishes, Everyday Food, Healthy Breakfast, How to make, Idli, Indian breakfast dishes, Instant Food, Kid Friendly Food, Quick Breakfast, Snack, Rava Idli, Simple and healthy diet in old age, Traditional Food
Servings: 20 idlis
Calories:
Author: ArchanaPotdar

Equipment

Ingredients

For the Rava Idli Batter:

  • 2½ cup rava Roasted
  • 4 cup Buttermilk
  • 1 tablespoon Oil I use refined oil

For Tempering:

  • 2 tablespoon Oil
  • 20 Cashew Nuts
  • 1 teaspoon Mustard seeds
  • 1 teaspoon urad dal
  • 1½ cup cabbage
  • ½ cup corn frozen
  • 1 Carrot grated
  • Salt to Taste
  • ¼ teaspoon Oil for greasing
  • 2 teaspoon Eno fruit salt
  • 1 tablespoon hot and sweet sauce optional
  • 3 cup Water

Instructions

  • Combine 2½ cup rava, 4 cup Buttermilk, Salt and 1 tablespoon Oil in a bowl and set aside for at least 30 minutes.

The Tempering:

  • In a wok, heat 2 tablespoon Oil and fry the 20 Cashew Nuts till golden brown. Drain and set aside.
  • In the same wok, add the 1 teaspoon Mustard seeds. Once the mustard crackles, add the 1 teaspoon urad dal and let it become reddish.
  • Add the 1 Carrot, ½ cup corn, 1½ cup cabbage. Sauté for a minute..
  • Add the 1 tablespoon hot and sweet sauce if using. Mix well.
  • Pour the mixture over the rava batter and mix well.

Steaming the Rava Idli:

  • Boil 3 cup Water in the pressure cooker. Grease the idli stand with ¼ teaspoon Oil.
  • Add 2 teaspoon Eno fruit salt and mix well. Sprinkle water if the batter is thick. It should be cake batter consistency.
  • Immediately, spoon the batter into the greased idli mould and steam for 15 minutes.
  • Once the rava idlis are done, cool them slightly, then unmould them.
  • Serve hot with chutney of your choice.

Video

Notes

ProTips:

  • Do not use baking powder; it will make the Rava Idlis taste metallic and bitter.
  • Add water gradually to the batter.
  • Do not rest the batter once you add the Eno fruit salt.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg