Tomato Rava Idlis – non-fermented idlis made with semolina, curds and tomato puree.
Idlis, the breakfast staple in South Indian homes is now popular all over the world. Steaming hot idlis served with chutney, sambar and gun powder is a much loved breakfast dish for me. I like to keep experimenting with idlis and making different types of idlis. I have earlier shared the recipes for regular plain idlis, Idlis steamed in jackfruit leaves, Kanchipuram idlis, Rava idlis, Green gram idlis, Oats Idlis, Ragi Idlis, Oats Carrot Idlis, Idlis with vegetables etc. Today I am sharing the recipe for Tomato rava idlis. These are non-fermented idlis made by adding curds and tomato puree to semolina.
About Tomato Rava Idli
Tomato Rava Idli is an instant idli made with rava, curds and tomato puree. This idli does not require fermentation. Curds and fruit salt (eno) helps to leaven the batter and makes the idlis fluffy and soft.
Rava is added to a tempering of ghee, curry leaves, mustard seeds, udad dal, chana dal and roasted . It is then mixed with curds, eno, salt and then steamed.
List of Ingredients to make Tomato Rava Idlis
Semolina : Semolina (Rava/sooji) is the main ingredient to make these idlis.
Curds: Since these are non-fermented idlis, curds are used to make the idlis soft and fluffy.
Tomatoes : Tomatoes add a wonderful flavour to these idlis.
Spices and seasonings: the idli is seasoned with mustard seeds, udad dal, chana dal , curry leaves and salt
Fruit salt: Eno is the leavening agent which helps to make the idlis soft and fluffy.
Ghee: Ghee is used for tempering.
Step-wise recipe with pictures
Wash the tomatoes and blend into a smooth puree. Keep aside. Heat 1 tsp ghee in a pan. Add mustard seeds, udad dal, chana dal and curry leaves. Saute for few seconds.
Add rava and saute on slow flame till it turns aromatic. Allow the rava to cool.
In a mixing bowl, add the roasted rava, curds, tomato puree and mix. Keep this mixture aside for 30 minutes.
After 30 minutes, add water as required, to get the desired consistency. Mix well. The batter should not be too thin or too thick. Add salt, fruit salt to the mixture and give a quick mix.
Grease idli plates with oil and pour the batter into idli moulds.
Steam the idlis for 10 to 15 minutes or till the idlis are cooked.
Unmould the idlis and serve hot with chutney and/or sambar.
Frequently asked questions about rava idli
Which type of rava is used to make these idlis?
Bombay Rava (regular rava/sooji) as well as Chiroti rava (fine variety) can be used to make these idlis
What can be used instead of eno in this recipe?
Baking soda can be used in this recipe instead of eno.
Can eno/baking soda be skipped?
Since, these are instant idlis and the batter is not fermented, it is advisable to add eno. Not adding eno will cause the idlis to turn hard and dense.
Accompaniments served with idlis
Tomato Rava Idlis
- 2 cups semolina (rava/sooji)
- 1 tsp clarified butter (ghee)
- ½ cup curds (dahi)
- 1 tsp mustard seeds (rai)
- 1 ½ tsp split black gram (udad dal)
- 1 tsp split chickpeas (chana dal)
- Few curry leaves (kadi patta)
- 2 medium sized tomatoes (tamatar)
- salt as per taste (namak)
- 1 tsp fruit salt (eno)
- Wash the tomatoes and blend into a smooth puree. Keep aside.
- Heat 1 tsp ghee in a pan.
- Add mustard seeds, udad dal, chana dal andcurry leaves. Saute for few seconds.
- Add rava and saute on slow flame.
- Roast the rava till it turns aromatic. Turn off the flame and allow the rava to cool.
- In a mixing bowl, add the roasted rava,curds, tomato puree and mix. Keep this mixture aside for 30 minutes.
- After 30 minutes, add water as required, to get the desired consistency. Mix well.
- The batter should not be too thin or too thick.
- Add salt, fruit salt (eno) to the mixture and give a quick mix.
- Grease idli plates with oil and pour the batter into idli moulds.
- Steam the idlis for 10 to 15 minutes or till the idlis are cooked.
- Unmould the idlis and serve hot with chutney and/or sambar.
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