Rava Idli (Suji Idli)

Rava Idli step-by-step recipe with photos.

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• About this recipe
• Origin
• Ingredients
• Step by step instructions
• Useful tips
• Serving suggestions
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About this recipe

Rava 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 rava idlis are instant and do not require any fermentation. It is made with semolina and yogurt as the main ingredients.

An excellent variation from the regular idlis that can be ready in minutes. These are my go-to idlis especially in winter because sometimes the regular idli batter refuses to ferment in the freezing Melbourne weather. 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.

Try this popular south Indian breakfast any time during the day or pack them for a filling and satisfying lunch box. Read on for the origin, ingredients, useful tips, and serving suggestions of this popular South Indian breakfast.

Origin

These delicious instant idlis originate from the South Indian state, Karnataka. Rava idli is said to be invented at the famous restaurant 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 as rava idli.

Click here for the traditional idli recipe made by fermentation of split black gram (urad dal) and rice.

Ingredients

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, coriander leaves, green chili, 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 chilli, curry leaves, coriander leaves, 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).

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).

Spoon in 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).

Useful tips

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

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.

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

Serving suggestions

These idlis taste good with any South Indian chutney. It can also be paired with any sambar of your choice. Here are some of our favourite accompaniments to this dish.

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