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Home » Breakfast » Rava Idli Recipe (Instant Suji Idli)

Rava Idli Recipe (Instant Suji Idli)

by Shilpa · Leave a Comment

Jump to Recipe
Easy and delicious rava idlis are a great variation of the classic idli. The batter to make these instant suji idlis do not need fermentation and are great for breakfast or lunch boxes. Keep the suji mixture handy and make idlis in no time.
rava idli.

Rava idli step-by-step recipe with video and photos.

Jump to:
  • About this recipe
  • Ingredients
  • Step-by-step instructions
  • Useful tips
  • FAQs
  • Bonus
  • Recipe card

About this recipe

Rave idli or suji idli is a variation of a popular South Indian breakfast, idli. Traditionally, idli is made by fermentation of a batter made using rice and split black lentils (urad dal). The batter used to make rava idlis do not require any fermentation, making them instant idli. It is made with semolina and yogurt as the main ingredients.

It is an excellent variation from the regular idlis that can be ready in minutes. These are my go-to idlis, especially in winter. The instant mix to make these idlis is widely available in Indian grocery stores; however, it is very easy to make the mixture at home.

You can make a large batch of the roasted rava mixture and store it in the refrigerator for up to six months. This way, the rava idli is ready in no time. However, it is important not to store the batter, especially after adding the baking soda as that may make the idlis hard.

rava idli.

These delicious instant idlis originate from Karnataka in South India. Rave idli is said to be invented at the famous restaurant chain Mavalli Tiffin Room (MTR) at the time of World War II. There was a shortage of rice during the time, due to which the cooks replaced rice with semolina in idlis and it then became widely popular.

Try this popular South Indian breakfast any time during the day or pack them for a filling and satisfying lunch box. Pair it with coconut chutney, peanut chutney, or delicious tomato chutney, and serve it along with strong filter coffee for the perfect breakfast. Read on for the ingredients, useful tips, and serving suggestions for this popular South Indian breakfast.

Ingredients

rava idli ingredients with labels.

Semolina: Rave/suji, is the main ingredient for this dish.

Yogurt: Yogurt with a slight tang works best.

Ghee: I use ghee to make the tempering; however, it can be replaced with regular cooking oil.

Tempering: (seasoning/tadka) Also called oggarane in Kannada, it is made using mustard seeds, cumin seeds, urad dal, chana dal, and hing.

Cashew: This is optional but adds a great crunch and texture to the idli.

Baking soda: A small amount of baking soda is added to give the batter a rise.

Other ingredients: Curry leaves, cilantro/coriander leaves, green chili (or serrano peppers), and grated ginger.

Step-by-step instructions

Heat ghee in a frying pan or kadhai. Add mustard seeds and let them splutter. Add asafoetida, chana dal, urad dal, and cumin seeds. Saute for a few seconds (step 1).

Add the ginger, green chili, curry leaves, cilantro, and cashew. Saute for 1-2 minutes until the cashew is golden (step 2).

Add the semolina and saute on medium to low heat for 5-6 minutes until it is aromatic. Let it cool completely (steps 3,4).

At this stage, the suji mixture can be stored in the refrigerator for up to six months.

fry the semolina.

Add yogurt and salt to the cooled semolina. Slowly add water (approximately 1½ cups) and mix well to form a smooth thick batter. Cover and let the batter rest for 30 minutes (steps 5,6).

Once the batter is rested, add baking soda and mix well. Add some water to adjust the consistency if needed and mix well (steps 7,8).

let the batter rest.

Spoon the mixture into greased idli molds and steam for 12 minutes. Turn off the heat and let it sit in the steamer for another 5 minutes (steps 9,10).

steam until done.

Useful tips

Use a medium or coarse variety of rava for the best results.

It is important to roast the semolina well before making the batter. If the suji is not roasted, the idlis will become sticky.

Use yogurt that is slightly sour/tangy to make this dish. It works better than fresh yogurt. If you have fresh yogurt, leave it at room temperature for a few hours before using it.

Baking soda helps raise the batter and makes the idlis soft and light. However, do not add a lot of soda as it may alter the taste of the idli.

The suji mixture can be prepared and stored in the refrigerator for up to six months. However, it is best not to store the batter, especially after adding the soda. If you store the batter after adding soda, the idlis will turn out hard.

You can add some vegetables to the mixture. Grated carrots, finely chopped green beans, bell pepper, hyacinth beans, etc. work well with this.

rava idli.

FAQs

What to serve with suji idli?

These idlis taste good with any South Indian chutney. It can also be paired with any sambar of your choice. Try it with coconut chutney, peanut chutney, or this delicious tomato chutney.

Why is my rava idli hard?

This can happen if the batter is not aerated. Make sure you steam the idlis as soon as you add the soda.

Why is suji idli sticky?

This will happen if the suji/semolina is not roasted well. Use medium-thickness semolina and roast it well before making the batter to avoid sticky idlis.

perfect texture.

Bonus

These rava idlis are:
- very easy to make,
- a great alternative for regular idlis,
- perfect for breakfast and lunch boxes.

rava idli served with chutney.

Recipe card

rava idli.

Rava Idli / Suji Idli

Easy and delicious rava idlis are a great variation of the classic idli. The batter to make these instant suji idlis do not need fermentation and are great for breakfast or lunch boxes. Keep the suji mixture handy and make idlis in no time.
5 from 1 vote
Print Pin Rate
Author: Shilpa
Course: Breakfast
Cuisine: Indian
Servings: 25 idlis
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 1½ cups semolina medium or coarse variety
  • 1 cup yogurt
  • 2 tablespoon ghee
  • 1 teaspoon mustard seeds
  • 2 teaspoon chana dal (split yellow pea or Bengal gram)
  • 1 teaspoon urad dal (split black gram)
  • 1 teaspoon cumin seeds
  • ½ inch ginger grated
  • 2-3 green chili finely chopped (or as per taste)
  • 10 cashew chopped
  • Salt to taste
  • 1 sprig curry leaves finely chopped
  • ¼ cup cilantro finely chopped
  • ½ teaspoon asafetida hing
  • 1 teaspoon baking soda

Instructions

Make the suji mixture:

  • Heat ghee in a frying pan or kadhai. Add mustard seeds and let them splutter.
  • Add hing, chana dal, urad dal, and cumin seeds. Saute for a few seconds.
  • Add the ginger, green chili, curry leaves, cilantro, and cashew. Saute for 1-2 minutes until the cashew is golden.
  • Add the semolina and saute on medium to low heat for 5-6 minutes until it is aromatic.
  • Turn off the heat and let the mixture cool completely.
  • Add yogurt and salt to the cooled semolina and mix well.
  • Slowly add water (approximately 1½ cup) and mix well to form a smooth thick batter.
  • Cover and let the batter rest for 30 minutes.

Make the idlis:

  • Once the batter is rested, add baking soda and mix well. Add some water if needed and mix well.
  • Spoon the mixture into greased idli molds and steam for 14 minutes.
  • Turn off the heat and let the idli sit in the steamer for another 5 minutes.
  • Remove from mold and serve hot with chutney.

Notes

See the tips section above for useful tips to make the dish.
Nutrition Facts
Rava Idli / Suji Idli
Amount per Serving
Calories
60
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
1
g
Cholesterol
 
4
mg
1
%
Sodium
 
61
mg
3
%
Potassium
 
42
mg
1
%
Carbohydrates
 
9
g
3
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
2
g
4
%
Vitamin A
 
25
IU
1
%
Vitamin C
 
2
mg
2
%
Calcium
 
16
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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