Rava Idli / Suji Idli

5 from 31 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: Indian

Diet: Hindu, Vegetarian

Servings: idlis

Calories: 60kcal

Author: Shilpa Kerur

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

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.

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