Fortified Rava idli

Rava Idli is a popular breakfast recipe from South India. It is made with semolina as the main ingredient. I have already shared the recipe for it. Please check it out here.

Today’s recipe is for Fortified Rava Idli. In this recipe, I have added two more ingredients to semolina to make this idli nutrient-dense and high in fibre. It is ideal for people who face digestion issues and want to increase their fibre intake. It is also ideal if you want to increase the nutritional value of your everyday meals.

The two additional ingredients are Wheat Bran and Flax Seeds. Both are high in fibre and can be easily included in our everyday meals. We can incorporate them in bread dough, cake batter, idli batter, etc.

If you are interested in other idli recipes, check out my article: Traditional and Instant Idli Recipes for a Quick and Healthy Breakfast.

You can also check out 13 Chutney recipes that you can pair with South Indian Breakfasts.

Let´s start with the Fortified High Fiber Rava Idli recipe. At the end of the recipe, I have shared information about ingredient sourcing in Germany and some additional recipe tips.

Equipment Needed:

• Mixing bowl
• Pan
• Spatula
• Idli Steamer with plates

Check out all the kitchen equipment I use here.

Ingredients for Fortified Rava Idli:  

• 2 Cups Semolina
• ½ Cup Broken Flax Seeds
• ½ Cup Wheat Bran
• 1 Cup Yoghurt
• 1½ Cups Water
• 2 tbsp Ghee
• 1 tsp Chana Dal
• 1 tsp Urad Dal
• 1 tsp Cumin Seeds
• 8-10 Cashews
• 1 tsp Salt
• ¾ tsp Baking Soda

Method to make Fortified Rava Idli:

Heat Ghee in a pan. Fry Chana Dal, Urad Dal, Cumin Seeds and Cashews on medium heat for about 20-30 seconds.

Then, add semolina. Roast it on medium heat, constantly mixing with a spatula, for about 5 minutes.

Transfer it to a mixing bowl and let it cool.

When the semolina cools, add salt, flax seeds and wheat bran. Mix.

Add yoghurt and water and mix well.

Cover and rest it for about 10 minutes.

Now, add baking soda and mix.

Immediately, pour the batter on greased idli plates and steam the idlis on high heat for 15 minutes. Once done, remove the plates from the steamer and let the idlis cool for 2-3 minutes.

Sprinkle some water and use a spoon to remove the idlis. Serve hot with any chutney of your choice.

Information about Ingredient sourcing in Germany:

Semolina: Semolina is called Grieß in German. You can make rava idli with Hartweizengrieß, commonly available in supermarkets, OR you can buy Roasted Sooji/ Roasted Upma Rava from Indian shops. I prefer Angelo Semoule Moyenne, which is coarse semolina and is available in Turkish stores. It works perfectly for this recipe.

Broken Flax Seeds: These are called Geschroteter Leinsamen. Since the flaxseeds are broken, they are easy to digest, and by breaking open the hard shell, the bioavailability of omega-3 fatty acids and fibre is increased. I bought these from Alnatura. You also get them in DM.

Wheat Bran: This is called Weizenkleie. Bran is the outer coating or shell of grain, and it is commonly available for wheat (Weizen in German), Spelt (Dinkle in German), and Oats (Hafer in German). Bran of any grain is high in fibre. I used wheat bran, but you can use any of your choice.

Yoghurt: I used Joghurt 3.5% fett. It is available in the refrigerator section of supermarkets.

Chana Dal, Urad Dal, and Cumin Seeds are easily available in Indian stores.

Cashews, salt and baking soda, are called Cashewkerne, Salz, and Natron, are easily available in supermarkets.

Some Notes about the recipe:

1. Roasting the semolina in ghee is an important step. If possible, buy pre-roasted semolina. If you don’t find it, roast it for 5-6 minutes on medium heat. Constantly mix with a spatula else, the semolina can become brown and bitter.
2. Add other ingredients, such as yoghurt, water, etc., only after the semolina is completely cooled.
3. Transfer the batter to idli plates immediately after adding baking soda.
4. Water in the steamer should be boiling when you place the idli plates inside.
5. Resting the idlis on the kitchen counter after they have been steamed is important.
6. In the initial tempering, you can add curry leaves and red chilli flakes in addition to lentils, cumin, and cashews.
7. To enhance the taste, add finely chopped vegetables, like carrots, peas, fresh coriander leaves, etc., to the batter.

Here is the recipe in printable format:

Check out many more recipes here.

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