- July 7, 2025
📝 About Rava Idli
Rava Idli, also known as Suji Idli, is a soft, fluffy, and instant idli made with semolina (rava/sooji) instead of fermented rice and urad dal. Originating from Karnataka, this quick South Indian breakfast was popularized by MTR (Mavalli Tiffin Rooms) during World War II when rice was scarce.
Rava Idli is typically served with coconut chutney and vegetable sambar. It’s ideal for busy mornings, lunchboxes, or light dinners, and is both nutritious and filling.
Serves: 3–4 (12–14 idlis) | Prep Time: 15 mins | Rest Time: 15–20 mins | Cook Time: 10–12 mins
🧾 Ingredients
🟡 Dry Ingredients:
| Ingredient | Quantity |
|---|---|
| Rava / Suji (semolina, fine) | 1 cup |
| Curd / Dahi (fresh, slightly sour) | 1 cup |
| Baking soda or ENO fruit salt | ½ tsp (or 1 tsp ENO) |
| Salt | to taste (approx ¾ tsp) |
| Water | ~½ to ¾ cup (as needed) |
🧅 For Tempering (Tadka):
| Ingredient | Quantity |
|---|---|
| Oil or ghee | 1.5 tbsp |
| Mustard seeds | ½ tsp |
| Urad dal (split black gram) | 1 tsp |
| Chana dal (optional) | 1 tsp |
| Green chili (finely chopped) | 1 (optional) |
| Ginger (grated) | ½ tsp |
| Curry leaves | 8–10 leaves |
| Cashew nuts (broken) | 6–8 pcs (optional) |
🌿 Optional Add-ins:
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Grated carrot – 2 tbsp
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Chopped coriander – 1 tbsp
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Peas – 1 tbsp (boiled)
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Black pepper – ¼ tsp
🔪 Step-by-Step Instructions
🔹 Step 1: Roast the Rava
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Heat a pan on medium heat.
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Add 1 cup rava and dry roast it for 4–5 minutes, stirring continuously until it emits a mild aroma.
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Do not brown it.
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Remove to a mixing bowl and let it cool.
🔹 Step 2: Prepare the Tempering
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In the same pan, heat 1.5 tbsp oil or ghee.
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Add in this order:
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½ tsp mustard seeds – let them crackle
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1 tsp urad dal and 1 tsp chana dal – sauté until golden
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6–8 cashews (optional) – fry until light golden
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1 chopped green chili and ½ tsp grated ginger
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8–10 curry leaves
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Turn off heat and pour this tempering over the cooled roasted rava.
🔹 Step 3: Make the Idli Batter
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Add to the rava:
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1 cup curd
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Salt to taste
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Optional: Grated carrot, peas, coriander
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Mix well. Add water gradually (~½ cup) to get a thick idli batter consistency (not runny, not too stiff).
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Cover and let it rest for 15–20 minutes.
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After resting, check the batter.
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Rava will absorb moisture, so add a little more water (1–2 tbsp) if too thick.
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🔹 Step 4: Prepare Steamer & Idli Plates
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Heat water in the idli steamer or large pot (about 2 inches). Let it start boiling.
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Grease the idli plates lightly with oil or ghee.
🔹 Step 5: Activate Batter & Steam
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Just before steaming, add:
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½ tsp baking soda or 1 tsp ENO (fruit salt)
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Mix gently but quickly. Do not over-mix. The batter will turn light and airy.
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Immediately spoon batter into idli molds.
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Place in the steamer and steam for 10–12 minutes on medium-high flame.
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Insert a toothpick – if it comes out clean, idlis are done.
🔹 Step 6: Rest & Demold
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Let the idlis rest for 2–3 minutes before removing from molds.
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Use a spoon to gently take them out.
🍽️ Serving Suggestions
Serve hot with:
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Coconut chutney
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Tomato chutney
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Sambar
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Mint chutney or gunpowder (podi) with ghee
💡 Tips for Soft, Spongy Rava Idli
| Tip | Why It Works |
|---|---|
| Use fine rava | Gives a smooth, soft texture |
| Roast rava properly | Prevents raw taste and improves fluffiness |
| Use fresh curd | Slightly sour curd gives good flavor |
| Rest the batter | Helps rava absorb and soften |
| Steam immediately after adding ENO | Captures the rising effect for fluffy idlis |
| Do not over-steam | Overcooked idlis turn hard |
