Ever since Rava Idli was invented, it has been an all time favourite and a go-to recipe for instant idlis. The simple Rava Idli can be disguised in many forms. One of them is our recipe of the day, Keerai Rava Idli. This is a 30-minute recipe that can be made instantly without the hassle of fermenting or grinding.
Many of us have fussy children and we all have gone through a patch of having to coming up with innovative ideas to hide vegetables in food. Keerai Rava Idli is an ideal way to serve Keerai to children, especially to the ones who are not very partial to it. Kids just love Rava Idli and the beautiful green colour imparted by Keerai or Spinach is just another aspect that makes food very interesting.
We can choose from various varieties of Keerai/ Spinach. While Palak is the most popular choice, however, you could also use Amaranth (Mullai Keerai), Methi (Fenugreek leaves) or even Radish (Mooli/Moolangi) Keerai (usually available only during winter seasons) – the combinations are endless.
Our easy Keerai Rava Idli recipe will give you soft, spongy idlis and you will not have to buy any of the ready mixes available in the market.
Keerai Rava Idli (Spinach Rava Idli)
- 2 1/2 cup Rava (Sooji)
- 3/4 cup Curd
- 1/4 tsp Mustard Seeds
- 2 tsp Spinach Paste
- 1 tsp Baking Soda
- 2 tsp Oil
- as required Water
- as per taste Salt
- Heat a pan/kadai under medium flame.
- Add oil and temper with mustard seeds.
- Add the rava and roast it until golden brown.
- Remove from flame and keep it aside.
- When it is cooled down, add curd, salt, baking soda, water, spinach paste and make a batter consistency. It should be a bit thick and not runny.
- Heat a idli steamer and grease the plates with oil.
- Pour the batter in the plates and steam cook for 10 minutes, until a knife when inserted comes out clean.
- Remove from streamer and serve hot with mint, coriander or coconut chutney.
Frequently Asked Questions (FAQ) about Keerai Rava Idli (Spinach Rava Idli)
Can I use any spinach for Keerai Rava Idli?
You can use any spinach for making Keerai Rava Idli. Common varieties like baby spinach, spinach leaves, or even finely chopped spinach can be used. Ensure the spinach is fresh, tender, and free from discoloration. You can also experiment with different greens like amaranth leaves (thotakura), fenugreek leaves (methi), or kale to add a unique twist to your idlis.
Can I make Keerai Rava Idli without using semolina (rava)?
Keerai Rava Idli is traditionally made using semolina (rava) as the main ingredient and spinach. The semolina gives the idlis a soft and fluffy texture. However, to avoid using semolina, you can try substituting it with other ingredients like rice flour, wheat flour, or oats. Each substitution will yield slightly different results in terms of texture and taste. You can experiment with different ratios and combinations to find the one that suits your preference.
Can I make Keerai Rava Idli in advance and store it?
You can make Keerai Rava Idli in advance and keep it for later use. Once the idlis are cooked and cooled, refrigerate them in an airtight container for 2-3 days. When you’re ready to serve, steam the idlis again for a few minutes to warm them up. However, it’s important to note that the texture of the idlis may slightly change upon refrigeration. If you prefer freshly steamed idlis, preparing them just before serving is best.
What variations can I try with Keerai Rava Idli?
Keerai Rava Idli is a versatile dish that allows for creative variations. Here are a few ideas:
- Add grated vegetables like carrots or zucchini to the batter for added texture and flavor.
- Incorporate chopped nuts like cashews or almonds to give a crunchy element to the idlis.
- To enhance the taste, experiment with different spices and herbs like cumin seeds, black pepper, or coriander leaves.
- You can also try making Spinach Rava Dosa, a thin and crispy pancake made with a similar batter, for a different spin on the recipe.
What are some suitable accompaniments for Keerai Rava Idli?
Keerai Rava Idli pairs well with various chutneys and sambar. Some popular choices include coconut chutney, tomato chutney, mint chutney, or peanut chutney. You can also serve it with sambar, tomato rasam, or coconut-based curry like avial for a complete and satisfying meal. If you enjoy the combination of idli and podi (spice powder), sprinkle some idli podi or gunpowder on top of the idlis for an extra kick of flavour.