Plain Rava Idli Recipe – Instant Suji Idli With Eno, Curd

 Recently I started making Instant plain rava idli (suji ki idli) without any seasoning for the sake of Raksha. This instant suji idli is a simple and quick version of our usual rava idli (semolina idli). It takes very less preparation time. All you have to do is to just mix a cup of Bombay rava, curd, ENO fruit salt, salt and water.  You can also use chiroti rava / fine rava. Make idli batter and steam for 10 minutes. Your instant breakfast or dinner would be ready in no time. This recipe of plain rava idli is ideal for bachelors and working women to make your food quickly on a tiring day. You can use roasted or unroasted rava. Both gives great results. This idli stays soft for few hours. So you can even pack it for your lunch box if you like.

 A mixed vegetable kurma or tomato chutney would be a great side dish for this rava idli recipe and makes it a wholesome, tummy filling breakfast or dinner. Most of my readers have asked me to post rava idli without curd and ENO. But I am not sure how it works. As this idli is an instant version without fermentation curd, ENO or cooking soda is necessary to make it soft and spongy. Even in hotels, cooking soda is used to make it fluffy and spongy. If you want to make rava idli without curd, you should increase the quantity of ENO. Similarly if you want to skip cooking soda or ENO, you must add more curd to retain the softness.

Ok friends, lets check out how to make instant, plain rava idli recipe with curd and Eno. Do watch the video and refer the step by step pictures for better understanding. Don't forget to try this instant, plain rava idli recipe and share your feedback with me.

Check out my other instant idli recipes too !

• Instant rava idli with seasoning 

• Instant bread idli 

• Instant poha idli

• Instant oats idli

• Instant quinoa idli

• Idli , dosa batter with idli rava

Also see my collection of 15+ idli varieties !

Instant plain rava idli recipe - Suji idli with Eno, curd

Instant plain rava idli with eno and curd. Its an easy, quick breakfast recipe.

Cuisine: Indian

Category: Breakfast

Serves: 10

Prep time:5M5 Minutes

Cook time:10M10 Minutes

Total time:15M15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Bombay Rava / Semolina / Suji - 1 cup Curd - 1 cup Water - 1/2 cup Eno fruit salt / baking soda - 1/3 tsp / 1/8 tsp Salt - as needed

HOW TO MAKE PLAIN RAVA IDLI

1. Heat a kadai and dry roast the Bombay rava(Semolina/ Suji) for few minutes without changing the color.
2. Let it cool down completely. Roasting is completely optional. 
3. Add curd, water and salt. Make smooth batter without lumps.
4. Lastly add fresh Eno fruit salt and mix well. It will bubble and make the batter light and frothy.
5. Add some water and adjust the consistency of batter if its too thick.
6. Take an oil greased idli mould. Fill the batter till 3/4 th of the mould.
7. Boil water in an idli pot.  Keep the idli plate and steam for 10 minutes till rava idli is cooked well.
8. Remove the idli and serve hot with coconut chutney, tomato chutney, sambar or kurma.

METHOD - STEP BY STEP PICTURES

To make instant, plain rava idli you can either dry roast the rava/suji for 5 minutes in medium flame without changing the color OR you can skip roasting and make idli directly. Both works well. If you roast the rava, allow it cool down completely. Do not add curd if the rava is hot. If you are using unroasted rava, you can add curd immediately. In this recipe, I roasted the rava and used it. Add curd, salt and 1/2 cup of water to the rava. Mix without lumps. No need to rest the batter. Add ENO fruit salt and mix well. If the Eno is active, it should bubble up as soon as you add it to the rava, curd mixture. Mix gently till the batter is light. Check the consistency of batter and add some water (say 1/4 cup) to make it slightly thick and pourable. Grease idli plate with little oil. Pour the batter till 3/4th of the mould. Boil water in an idli pot. Place the idli plate and steam for 10 to 15 minutes till idli is cooked well. Remove the idli plate and rest for 2 minutes. Then remove the idli with a spoon. Serve hot with coconut chutney or tomato chutney, Sambar or kurma as you like. Enjoy !

Note

You can use baking soda / cooking soda instead of Eno fruit salt. If you want to skip curd, add 1 tsp of Eno instead of 1/2 tsp. Do not make the batter too thick or too thin. It should be semi thick and pourable. The size of this idli increases after cooking. So fill the mould till 3/4th or 1/2 as per the size you need.

Try this easy, instant plain rava idli recipe. You will love it. I served it with boiled tomato chutney and coconut chutney.

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20 Kurma Varieties For Chapathi - South Indian Vegetarian Kurma Recipes

Here is a collection of vegetarian kurma varieties as side dish for chapathi, poori, parotta and dosa. South Indians love to eat chapathi with coconut based kurma varieties. Kurma recipes tastes good with parotta, idli, dosa, appam, idiyappam, poori and sometimes with rice as well. Most of the Tamil people make vegetable kurma for chapathi/ roti. Chapathi kurma would be the most preferable dinner for us. As I got bored of the regular mixed veg kurma for chapathi, I started trying varieties of kurma recipes at home.

For any South Indian kurma, be it Tamil nadu style, Andhra, Kerala or Karnataka coconut masala or pottukadalai (roasted dal), khuskhus paste forms the base whereas North Indian gravies / sabzi is made with tomato, onion base. With sight variations in the ingredients and cooking method, kurma can be prepared in different taste. 

In this collection, I have shared 20+ different types of kurma recipes for chapathi, parotta, idli, dosa and rice. It includes the most popular Saravana bhavan hotel style vegetable kurma for parotta and chapati (with video), white kurma for idiyappam, tomato kurma/ thakkali kurma for idli, dosa, potato kurma for poori (with video), cauliflower kurma, chana kurma (kondakadalai kurma), Green gram kurma ( pachai payaru kurma) in Kerala style, green peas kurma, cabbage kurma for rice, vegetable salna for parotta, special vegetable kurma for idiyappam, potato paya for appam, vegetable stew for appam, capsicum kurma, carrot kurma for kids, Kumbakonam kadappa for idli, brinjal kurma for idli, dosa, Karnataka style vegetable sagu for poori, set dosa and avarekalu kurma/ mocha kottai kurma recipe.

Most of these kurma recipes are tried and certified by my readers. You too choose your favorite and give a try. I am planning to try some idly kurma and more. I will add in this list once I make the post. Ok, lets see the collection of South Indian kurma recipes for chapathi, idli, dosa, rice, idiyappam and parotta. Please click on the picture or the title to view the respective recipe.

SOUTH INDIAN KURMA VARIETIES

SARAVANA BHAVAN VEGETABLE KURMA FOR CHAPATHI, PAROTTA

HOTEL WHITE KURMA FOR IDIYAPPAM, CHAPATHI

POTATO KURMA FOR POORI, CHAPATHI

GREEN PEAS KURMA

TOMATO KURMA FOR IDLI, DOSA

CHANA KURMA RECIPE

CAULIFLOWER KURMA RECIPE

KUMBAKONAM KADAPPA RECIPE FOR IDLI, DOSA

VEGETABLE KURMA FOR IDIYAPPAM

VEGETABLE SALNA FOR PAROTTA

KARNATAKA VEGETABLE SAGU RECIPE

GREEN GRAM KURMA RECIPE

MUGHALAI PANEER KURMA

CARROT KURMA RECIPE

WHITE PANEER KURMA

BRINJAL KURMA FOR IDLI, DOSA

AVAREKALU SAGU / FIELD BEANS KURMA

CABBAGE KURMA FOR RICE

CAPSICUM KURMA RECIPE

POTATO PAYA FOR APPAM

VEGETABLE STEW FOR APPAM

SALEM TOMATO KURMA

PLAIN KURMA FOR DOSA

Friends, choose your favorite kurma. Give it a try ! You will love them for sure. Also don’t forget to share your feedback with me .

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Hotel White Kurma - Saravana Bhavan White Kurma Recipe – Vellai Kurma Recipe

 Saravana bhavan hotel style white kurma for idiyappam and chapathi was my long time pending readers requested recipe. My friends and readers who had tried my Saravana bhavan vegetable kurma for parotta and chapathi asked me to try and post Saravana bhavan white kurma recipe that is served for Idiyappam. As I have not tasted it in that restaurant, I had no clue about it. 

Recently when I was going through my cook book collections, I got this hotel style white kurma recipe (vellai kurma in Tamil) from Aval vikatan’s supplementary book – 30 hotel recipes. Most of the recipes in that book are fool proof ones. So I tried this recipe confidently. It was captioned as hotel vellai kuruma. 

In the original recipe, it is mentioned to saute the spices, garam masala ingredients, cashews and coconut in little oil before grinding. When I tried the same, I felt the color of kurma was not perfect white in color instead it was on yellowish side. So I tweaked the recipe slightly and made it in a pressure cooker to ease my job. Voila! it was done under 15 minutes. The best part of this kurma is its prepared without onion. You can skip garlic too.  If you have chopped vegetables in hand, making this kurma is so easy. Its a good side dish for idiyappam, chapathi, appam and dosa too. Yes, I liked it with dosa as well. You can make it for your dinner quickly. Chettinad vellai kurma recipe is also similar to this. 

Friends, do try this white kurma recipe and share your feedback with me. Lets check how to make hotel Saravana bhavan style white kurma recipe with step by step pictures.

Check out my Saravana bhavan white coconut chutney recipe too !

White kurma recipe - Saravana bhavan hotel white kurma - Vellai kururma

Hotel style White kurma / Vellai kuruma for idiyappam and chapathi

Cuisine: South Indian

Category: Side dish for chapathi

Serves:3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Mixed vegetables - 1.5 cups (1 carrot, 5 beans, 1 potato, handful of green peas) Coconut oil - 1 tbsp Black stone flower / Kalpasi - 1 Bay leaf - 1 (optional) Ghee - 2 tsp (optional) Sugar – 1/4 tsp Salt & water – as needed To grind Grated coconut - 3/4 cup Green chilli - 2 to 3 Ginger - 1/2 inch piece Garlic - 4 cloves Fennel seeds - 1 tsp Cinnamon - 1 piece Cardamom - 1 Cloves - 2 Fried gram dal / roasted gram dal -1 tsp Cashew nuts - 10

HOW TO MAKE WHITE KURMA

1. Wash and chop all the vegetables and set aside.
2. Grind the ingredients under “To grind” to a smooth paste.
3. Heat oil in a cooker. Saute bayleaf, black stone flower.
4. Add chopped vegetables, sugar, salt and mix well for a minute.
5. Add the ground masala paste, saute quickly without changing the color.
6. Add 1 cup of water and pressure cook in low flame for one whistle.
7. Remove the lid after the steam is released.
8. Temper curry leaves in ghee and add to white kurma.
9. Mix well and serve hot with idiyappam and chapathi !

METHOD - STEP BY STEP PICTURES

Wash and chop the vegetables finely and set aside. Grind all the ingredients given under “To grind” to a smooth paste adding required water. Heat coconut oil in a pressure cooker base. Add bayleaf, black stone flower and mix well. Add the chopped vegetables, sugar, salt and mix well for a minute in medium flame. Now add the ground masala paste and mix quickly. Add 1 cup of water. Mix well and close the lid of pressure cooker. When the vapor starts to come out, put the weight valve and reduce the flame to low. Pressure cook for one whistle in low flame. You will get a nice smell. Switch off the flame. Remove the cooker lid after steam is released.  If the kurma is too thick, add some water and give one boil. Heat ghee in a kadai and splutter curry leaves. Add to kurma and mix well. Mix and serve hot with idiyappam and chapathi. Hotel Saravana bhavan style white kurma is ready. Enjoy !

Note

For variations you can saute the spices in oil before grinding to a paste. It gives a different flavor but color may be dull. You can make this kurma with potato alone. You can also add one chopped tomato but color of kurma may vary slightly. This kurma tastes mildly spicy. So add more green chillies for spicier taste.

Try this yummy, hotel style white kurma recipe. You can pair it with idiyappam, appam and chapathi. I loved it with dosa too.

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Boiled tomato chutney recipe – Simple tomato chutney recipe

Boiled tomato chutney is an easy, simple chutney recipe for idli, dosa. Its a new recipe to me. As an ardent fan of tomato I keep trying some interesting recipes with it. Recently I came across this boiled tomato chutney recipe (Vendha thakkali chutney) / cooked tomato chutney in my Instagram feed by Mullai (spiceindiaonline). I checked few more versions and tried this recipe from Cookatease. It can be prepared easily in a pressure cooker. 

All you need to do is to just pressure cook onion, tomato, chilli and garlic. Mash or grind it. Boil and temper. It takes less oil. You can also make it as a no grind version by just mashing the cooked tomato onion mixture. But If you don’t boil the chutney, it may smell raw due to cooked green chillies. So boiling the chutney is mandatory. 

Even though its my first attempt, it came out so well. I loved it with hot idli more than dosa. If you like, you can make it thick and have it with chapathi too.  It reminded my mom’s tomato sambar recipe. This chutney tastes great when drizzled with sesame oil / Nalla ennai. Tomato chutney can be prepared in N number of ways. 

This is one easy method of making it. Friends, if you are bored of your regular tomato chutney recipe, you can try this boiled version. You will like it for sure. Ok, lets see how to make easy and simple boiled tomato chutney recipe with step by step pictures.

Check out my other chutney varieties for idli,dosa.

Boiled tomato chutney recipe

How to make boiled tomato chutney recipe for idli, dosa.

Cuisine: South Indian

Category: Chutney

Serves: 3

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

To pressure cook Ripe tomato - 3 Big onion - 1 (use 2 if medium sized) Garlic cloves - 4 Green chilli - 1 Curry leaves – 4 Red chilli powder - 1/2 tsp Turmeric powder - 1/8 tsp Salt - as needed Water - 1 cup To Temper Cooking oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Hing /asafetida - a big pinch Coriander leaves – to garnish Gingely oil / sesame oil / nalla ennai – to drizzle over the chutney while serving.

HOW TO MAKE BOILED TOMATO CHUTNEY

1. Wash and chop onion, tomato, green chilli, garlic.
2. In a pressure cooker, take the chopped ingredients.
3. Add turmeric, red chilli powder, salt and water.
4. Pressure cook in low flame for one whistle. Cool down. Mash or grind the chutney.
5. Temper the above ingredients. Add to chutney and boil the tomato chutney for few minutes. Remove when thick. Garnish with coriander leaves.
6. Serve hot with idli, dosa drizzled with gingely oi / nalla ennail.

METHOD - STEP BY STEP PICTURES

Wash and chop onion, tomato, green chilli and garlic cloves. Chop it roughly if you are grinding it else chop it finely and mash with a ladle after pressure cooking tomato. In a pressure cooker take the chopped ingredients. Add curry leaves, red chilli powder, turmeric powder, salt and water. Mix well and pressure cook. Keep the flame high till vapor starts to come. Put the weight valve. Lower the flame completely and cook for one whistle. Remove the lid after the steam is released. Strain the excess water. Keep aside. Let the tomato cool down completely. Do not grind the tomato, onion when hot. It will splash everywhere. So cool down the mixture completely before grinding. In case you are mashing the tomato, you cam do it when hot. So you can either grind the mixture or mash it with a ladle. Its your choice. I ground the tomato to a smooth paste. You can grind it coarsely if you like.   Add the ground tomato paste to the strained water. Mix well. Temper mustard seeds, urad dal, cumin seeds, hing and curry leaves. Add to the chutney. Boil the chutney for few minutes till thick. Garnish with coriander leaves. Remove and serve with idli, dosa. Do not forget to drizzle the chutney with gingely oil/ nalla ennai for best taste ! Enjoy.

Note

Adjust the quantity of chilli as per your taste. But I will suggest you to add more chill powder or red chillies instead of green chillies to avoid raw smell. Pressure cooking and mashing the tomato mixture gives a different taste than grinding the tomato. Garnishing with coriander leaves is optional. For variations, you can skip cooking curry leaves along with tomato. You can boil the chutney till oil separates. It stays good for more than a week when refrigerated.

Try this interesting boiled tomato chutney recipe and enjoy with hot idli and dosa !

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Soft Dosa Recipe - How To Make Soft Dosa For Lunch Box And Travel

I always pack dosa varieties for Raksha’s lunch box and travel as it is her most favorite food. Usually I add poha / pressed rice or leftover cooked rice to make soft dosa that stays good for long time. Recently I came across this soft dosa batter recipe using raw rice (pacharisi in Tamil) and urad dal in Mallika Badrinath’s cook book. This recipe is without poha/aval, sabudana/javvarisi/sago or curd. 

Though it looks similar to set dosa, ingredients of this soft dosa recipe is different from sponge dosa and set dosa. Its a very simple dosa recipe without using idli rice. You can also call it as raw rice dosa or pacharisi dosai. It can be prepared during Navratri and other fasting days to offer God.  You can grind the batter in mixie or grinder as you wish. 

When I was young, my mom used to pack dosa and podi for school and college lunch box. She doesn’t even smear idli podi over the dosa to keep it soft. My mom just adds a tsp of sesame oil over the dosa. Still dosa stays soft and good till lunch time. When I tried this recipe, I reminded my mom’s dosa. Friends, if you want to pack this dosa for travel or lunch box, just follow the tips I have shared in this post. I am sure it will stay soft for hours. 

For variations, you can make it small in size, top this dosa with finely chopped onion, mixed vegetables or even add cheese if making for kids. If you like you can stuff it with potato masala as well. Ok, lets see how to make soft dosa batter at home with step by step pictures.

Don't forget to check out my

Poha dosa / aval dosa

Puffed rice dosa

Sponge dosa without urad dal

Soft dosa recipe for lunch box and travel - Soft dosa batter recipe

How to make soft dosa batter recipe at home. This dosa is prepared with raw rice and urad dal. It stays soft for hours. You can pack it for lunch box and travel.

Cuisine: Indian

Category: Breakfast Recipes

Serves: 15 

Prep time: 14 Hours

Cook time: 5 Minutes

Total time: 14Hours 5 Minutes

Chitra Ganapathy

INGREDIENTS

! cup - 240ml Dosa rice / Raw rice - 3 cups ( I used dosa rice) White, round urad dal - 1 cup Methi seeds / fenugreek seeds - 1/2 tsp Salt & Water - as needed Sesame oil / Gingely oil - to drizzle

HOW TO MAKE SOFT DOSA BATTER

1. Wash and soak raw rice, urad dal and fenugreek seeds in a bowl for 3 to 4 hours.
2. Grind to a smooth batter in a mixie or grinder. Transfer to a bowl.
3. Let it ferment overnight. Batter will rise. The next morning, add salt and mix well.
4. Adjust batter consistency adding water. Make small, thick dosa. 
5. Drizzle oil over the dosa and cook one side.
6. Flip it and cook the other side. Sprinkle few drops of water over the dosa to make it soft. Remove and keep it in a plate.
7. Make the second dosa in the same way and stack it. Cover with a plate.
8. Pack in a lunch box or for travel after dosa becomes warm.
9. Serve with idli podi or any chutney.

METHOD - STEP BY STEP PICTURES

Wash and soak raw rice/ Pacharisi, Urad dal, Fenugreek seeds together for 4 hours. Grind to a smooth batter using grinder or mixie in batches. (Use ice cold water for grinding if using mixie). No need to add salt. Collect the batter in a bowl. Let it ferment over night or for 12 hours (timings vary during winter season). Batter will rise. The next morning, add the required salt, mix well. If the batter is too thick, add little water to bring dosa batter consistency. Heat a dosa pan and sprinkle some water. It should sound ssshh. Then lower the flame completely and wipe the dosa pan with a cloth. Now pour a ladleful of batter. Spread it slightly and make thick or medium thick dosa as you like. Now increase the flame to medium. Bubbles will appear all over the dosa. Then drizzle a tsp of oil around the dosa and cook for a minute. Flip the dosa and cook the other side. Before removing the dosa from the pan, sprinkle few drops of water all over the dosa. It helps to keep the dosa for long time. Remove the dosa from the pan and keep it on a plate or banana leaf. Make the other dosa in the same way. Stack all the dosa one over the other if you are packing for travel or lunch box. Cover with a plate to prevent drying. Enjoy eating hot immediately OR You can pack the dosa and idli podi/chutney in separate boxes. You can also smear idli podi mixed with oil all over the dosa and pack in a box. I tried making crispy, thin dosa too. It came out well. Enjoy !

Note

Methi seeds is optional. But I used it for nice flavor. You can soak rice and dal separately. Grind them separately and mix both the batter. Cooking soda is not needed. If you are consuming the dosa immediately, you don’t have to sprinkle water over the dosa while cooking.

Try this super soft dosa recipe and enjoy with your favorite chutney or idli podi !

I served it with pottukadalai chutney.

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