Rava Idli/Sooji Idli/Semolina Idli –How to make Rava Idli /How to make Soft Rava Idli

Rava Idli is a popular breakfast recipe originated from the state of Karnataka. It is soft and fluffy idli made with sooji/rava/semolina, yogurt, eno fruit salt and other spices. Rava idlis are steamed cooked idlis that can be made instantly and involves no grinding. These rava idlis are easy, quick, healthy and filling alternative to the regular idlis or any breakfast items. Do try out this soft and fluffy Rava idlis and post your comments here. Meanwhile do check out other interesting and traditional Breakfast recipes here.

Here’s how to make Rava Idli with step by step photos…

Ingredients

Rava/Sooji/Semolina	1  cup
Curd/Yogurt/Thayir	¾  cup
Eno or Fruit Salt	1 tsp or [cooking soda ¼ tsp]
Water	¼cup or a little more
Salt	As needed
Oil	For greasing the idli plates
Cilantro/Coriander Leaves	1 tbsp finely chopped

For Tempering

Ghee	2 tbsp
Mustard Seeds/Kadugu	½ tsp
Cumin Seeds/Jeeragam	¼ tsp
Bengal Gram/Kadalai Paruppu	½ tbsp.
Cashew nuts/Mundhiri Paruppu	5-6 chopped
Green Chillies	1 finely chopped
Ginger	½ inch piece grated
Curry leaves	8-10 finely chopped
Asafoetida/Perungayam	¼ tsp

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Resting Time: 30 minutes

Yeilds: 8 idlis

Author: Priya Anandakumar

Other Idli varieties that might be of interest

Soft Idli

Kanchipuram Idli

Red Rice Idli

Kambu Idli/Bajra Idli

Stuffed Idli/Aloo Stuffed Idli/Idli stuffed with Potatoes

Idli Fry

Idli Upma

Method

Heat 2tbsp of ghee in a kadai/pan. Splutter mustards seeds, then add cumin seeds and fry for few seconds.

Add curry leaves and fry until they turn crispy.

Now add Bengal gram dal/kadalai paruppu, chopped cashews and fry until they change to beautiful golden brown color.

Add finely chopped green chillies, grated ginger and fry for another 25-30 seconds. Add asafoetida and mix well.

Now add the rava/sooji/semolina and fry well until the color of the rava changes to beautiful golden brown color.

Roast the rava on low flame stirring continuously to avoid it from burning. Rava will turn crunchy and slightly aromatic.

Keep sautéing the rava to avoid it from burning. Make sure the rava does not turn to brown color.

At this stage switch off the stove and transfer the roasted rava mixture to a wide bowl and let it cool down completely.

To Prepare the Rava Idli Batter

After the rava mixtures has cooled down completely, add the yogurt/thayir, salt and chopped coriander leaves.

Mix everything really well. Add 2 tbsp of water and mix to make a uniform batter without any lumps.

Cover it and set it aside for about 30 minutes.

To Make Rava Idli

Bring water to boil in a idli cooker/steamer. Grease the idli plates with oil and keep it ready.

Now check the consistency of the rava idli batter, the rava must have absorbed all the water.

At this stage if needed add little water and mix thoroughly. The batter has to be thick like regular idli batter but should not be lumpy or pouring consistency either.

Now add 1 ½ tsp of eno or fruit salt to the batter and give a gentle good mix. Alternately you can add ¼ tsp of cooking soda. Avoid over mixing. Immediately transfer the batter to the idli plates.

Place the plates in the idli cooker/steamer and steam cook for 10 -12 minutes or more till a tooth pick inserted in the idlis comes out clean and then switch off the stove.

Let the idlis cool down for about 3-4 minutes. Demould wet spoon them with wet spoon.

Serve this delicious spongy and fluffy rava idli with coconut chutney , sambar or chutney variety of your choice.

Suggestions

I have not added grated carrots, you grate carrots and add it to the greased idli plates and then pour the batter.

Roasting of rava is a very cruicial step, do roast it on low medium flame to avoid it from burning.

The right amount of cooking soda/eno and curd and key to making a light, fluffy and soft idlis. So do not skip them.

Do not reduce the ghee/oil in this recipe, it gives a wonderful aroma and if skipped makes the idlis sticky.

I have used fresh homemade curd/thayir/yogurt, do not use sour curd this will yield idlis with the smell of curd.

The amount of water absorbed by rave may be different, so add water as needed and make the batter.

Other Idli varieties that might be of interest

Soft Idli

Kanchipuram Idli

Red Rice Idli

Kambu Idli/Bajra Idli

Stuffed Idli/Aloo Stuffed Idli/Idli stuffed with Potatoes

Idli Fry

Idli Upma

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