Wheat rava idli recipe, a healthy, steamed breakfast meal made with broken wheat, yoghurt, carrot and a tempering of Indian spices
Breakfast is an important meal in our home and I try to incorporate healthy ingredients into the first meal of the day. Not only does the dish have to be healthy but it should be quick and simple to prepare too. Wheat rava idli recipe falls under the category of an easy and healthy breakfast dish. Like idli, South Indian steamed rice cakes, it makes for a lighter, but equally delicious option. These vibrant, carrot-flecked, visually appealing steamed beauties are a breeze to make. In fact, the vibrant colour of this instant wheat rava idli is due to the addition of carrot and not turmeric powder.
Wheat rava or broken wheat is called ‘dalia’ in hindi and ‘godhuma rava’ in telugu. Like dhokla, this instant dalia idli is a steamed preparation that requires no fermentation. All you have to do is mix everything together, allow the wheat rava idli batter to sit for a few minutes for the flavours to meld, pour the batter into greased idli plates or cups and steam till done. Sour curd lends a subtle tangy flavour while fresh green chillies and ginger spice up the idli. Coriander leaves add a fresh colour and a pleasant herby flavour. The tempering of spices like mustard seeds, aromatic curry leaves and asafoetida in ghee pulls it all together. You can add some roasted cashew nuts along with the tempering.
Tips to make soft wheat rava idli
The wheat rava idli recipe does require some preparation where you need roast the wheat rava and grate carrots or fresh coconut. But the roasting of rava goes a long way to building depth of flavour. You can use samba coarse wheat and dry roast it on low flame till you get a pleasant aroma. Use sour curd and if you do not have sour curd on hand, use curd and some lemon juice. You can throw in shredded vegetables like carrot, beetroot or fresh coconut, green peas or any vegetable of your choice. Eno salt or citric acid is added to the prepared wheat rava idli batter just before pouring it into the greased moulds. Adding Eno salt will give fluffy and airy wheat rava idlis.
You can steam the batter in greased idli plates. Alternately, you can steam it in a greased stainless steel vessel like you would do for dhokla. Once steamed, cut into square pieces and serve. You can serve with a side of your favourite chutney like tomato chutney or coconut chutney and turn the wheat rava idli into a comforting morning meal. I served the godhuma rava idli with hotel style coconut chutney and Tamil Nadu style thakkali chutney (tomato chutney).
This fibre rich breakfast dish is a gem among instant idli recipes and also makes for a quick evening tiffin or a light dinner. You can also check out instant rava idli recipe (semolina based rice cakes) that I have blogged earlier.
How to make instant wheat rava idli recipe