Rava Idli Recipe (Semolina Idli)
Rava Idli (Suji Idli, Semolina Idli) is a soft, fluffy, instant South Indian breakfast originating from Udupi cuisine. This no-grind, no-fermentation recipe uses rava (semolina), curd (yogurt), and a fragrant tempering of mustard seeds, curry leaves, and urad dal, making it the perfect quick breakfast for busy mornings. Here is how to make it.
You can also try other idli recipes and make them for your everyday breakfast – Egg Idli, Ragi Idli, and Beetroot Oats Idli.
A Quick Look At This Rava Idli Recipe
Prep Time: 10 minutes
Resting Time: 15 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Serves: 4
Cuisine: South Indian
Course: Breakfast / Snack
Diet: Vegetarian
Skill Level: Beginner
Equipment: Idli Steamer, Mixing Bowl, Ladle, Pan for Tempering
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Why You’ll Love This Family Favorite Recipe!
- Ready in under 40 minutes — no soaking, grinding, or fermentation.
- Light, comforting, and perfect for breakfast, snacks, or tiffin.
- Uses simple pantry ingredients like rava, yogurt, and basic tempering spices.
- Always turns out fluffy and soft with the right resting time.
- Pairs beautifully with coconut chutney, sambar, or potato sagoo.
Table of Contents
Bhavye is not very fond of Indian food, but he sometimes eats a few things. Rava Idli is one of them. For the longest time, I used the MTR rava idli mixture to make them, and they always turned out pretty good, too. But then, you are never sure of what goes into making this readymade mixture, so I decided to make semolina idlis from scratch. And surprisingly, they turned out very good without much effort.
Since then, there has been no looking back. I now make rava idlis almost once a week, and everyone, including Bhavye, loves them. Do try my easy recipe!
About Rava Idli
Rava Idli, also known as Suji Idli, is a popular South Indian steamed breakfast dish made with a combination of rava (semolina) and yogurt.
It is an instant idli recipe that requires no fermentation and no grinding; thus, it is simple to make whenever you crave those soft idlis.
Ingredients
Rava (Semolina, or Suji) makes the base of these Instant Idlis. Use fine semolina for the best result.
You can also use whole wheat rava or red rava to make these Idlis, but the taste and texture may differ slightly.
Yogurt (also known as curd or dahi) acts as the acidic component that reacts with ENO to provide instant aeration, making the idlis light and fluffy.
Eno Fruit Salt – Add this one right before adding the batter to the Idli molds. It helps your idlis rise and also adds to their texture.
Others – You will also need oil, brown mustard seeds, chana dal, cumin seeds, hing, curry leaves, ginger, green chilies, dry red chilies, cilantro, salt, and cashew nuts. These ingredients, along with the flavor, also give the idlis a nice texture.
Green Chillies add a nice hint of spiciness to these Idlis. If you are making it for your kids, you can skip adding green chillies to this rava Idli recipe.
How To Make Semolina Idli
Roast The Rava
Step 1: Heat 2 tablespoon oil in a pan over medium heat.
Step 2: Once the oil is hot, add ½ teaspoon of brown mustard seeds, ½ teaspoon of cumin seeds, and 1 teaspoon of chana dal, and fry for 6-8 seconds.
Step 3: Add the following ingredients and fry until the cashew nuts turn slightly brown.
- ¼ teaspoon asafetida
- 10-12 curry leaves
- 1 teaspoon grated ginger
- 1 teaspoon finely chopped green chilies
- 1 dry red chili, broken into small pieces
- 4-5 cashew nuts, crushed
Step 4: Reduce the heat to low.
Step 5: Add 1 cup of fine rava and roast for 30-40 seconds, stirring continuously.
Step 6: Remove the pan from the heat and let the rava cool completely.
Tip: Always roast the rava on low heat until it becomes aromatic. Don’t make it brown! Also, never roast it on high heat, as the rava might burn.
Make The Idli Batter
Step 7: Transfer the cooled roasted rava to a mixing bowl.
Step 8: Add 1 teaspoon of salt, ½ cup of yogurt, cilantro, and ½ cup of water to the bowl and mix until well combined.
Step 9: Cover the bowl with a lid and keep aside for 15 minutes.
Step 10: Mix the batter thoroughly. Check the consistency of the batter once again. Add more water if required. The consistency of the batter should be thick yet droppable, similar to the consistency of regular idli batter.
Step 11: Add 1 teaspoon Eno fruit salt and mix well again.
Steam The Rava Idli
Step 12: Add 2 cups of water to the idli pan and heat over high heat. Let the water come to a boil.
Step 13: Meanwhile, grease idli molds with oil.
Step 14: Pour the batter into the greased molds and keep the molds in the pan.
Step 15: Cover the pan with a lid.
Step 16: Steam the idlis for 12 minutes over high heat.
Step 17: Remove the idlis from the molds using a spoon and serve them hot.
Rava Idli FAQs
Eno Fruit Salt and yogurt are the two main ingredients in this recipe that ensure that the idlis turn soft and fluffy.
Skipping any of these or using them in smaller quantities will make the idlis hard.
Yes, you can make rava idlis using buttermilk. Just reduce the amount of water used in the recipe.
If the rava is not roasted well or the batter is too thin, it might lead to sticky idlis.
Grease a few steel cups or plates with ghee or oil, pour the batter into them, and then steam them in a big pot. The shape of the idlis will be different, but the taste and texture will remain the same.
Eno Fruit Salt is now easily available in most Indian grocery stores. If you don’t have it, you can replace it with a mixture of baking soda and citric acid. 1 tsp ENO = ½ tsp baking soda + ½ tsp citric acid
Leftover idlis can be stored in an airtight container for upto 3 days in the refrigerator. When ready to serve, sprinkle some water over them and heat in a microwave covered.
You can keep the batter in the refrigerator for upto 2 days, but add the Eno Fruit Salt only when ready to make the Idlis.
Pro Tips By Neha
Do NOT skip roasting the rava. It prevents idlis from getting soggy.
Always add Eno just before steaming.
Resting time hydrates the semolina, making it soft and supple. So do not skip resting the batter.
Use slightly sour yogurt for a nice tangy taste.
Add grated carrot, green peas, or chopped beans to make the idlis even more wholesome.
Add a little turmeric powder to make them yellow.
Adjust the green chilies as per your taste.
Serving Suggestions
I enjoy serving Rava Idlis with Sambar. My Mullangi Sambar also goes well with it.
I also make a chutney to accompany the dish. Choose from White Coconut Chutney, Coconut Cilantro Chutney, Red Chilli Coconut Chutney, South Indian Onion Tomato Chutney, and Peanut Coriander Chutney.
You can also serve a podi such as Idli Podi, Karivepaku Podi, or Andhra Style Peanut Chutney Powder on the side.
Other South Indian Breakfast Recipes We Recommend
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Rava Idli Recipe (Semolina Idli)
Ingredients
- 2 tablespoons oil
- ½ teaspoon brown mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon chana dal
- ¼ teaspoon asafetida (hing)
- 10-12 curry leaves
- 1 teaspoon grated ginger
- 1 teaspoon finely chopped green chilies
- 1 dry red chili (broken into small pieces)
- 4-5 cashew nuts (crushed)
- 1 cup barik rava (fine semolina)
- 1 teaspoon salt
- ½ cup plain yogurt (dahi, curd)
- 1 tablespoon chopped cilantro (fresh coriander leaves)
- 1 teaspoon Eno Fruit Salt
Instructions
- Heat oil in a pan over medium heat.
- Once the oil is hot, add mustard seeds, cumin seeds, and chana dal, and fry for 6-8 seconds.
- Add asafetida, curry leaves, ginger, green chilies, dry red chili, cashew nuts, and fry until the cashew nuts turn slightly brown.
- Reduce the heat to low.
- Add rava and roast for 30-40 seconds, stirring continuously.
- Remove the pan from the heat and let the rava cool completely.
- Tip: Always roast the rava on low heat until it becomes aromatic. Don’t make it brown! Also, never roast it on high heat, as the rava might burn.
Make The Idli Batter
- Transfer the cooled roasted rava to a mixing bowl.
- Add salt, yogurt, cilantro, and ½ cup of water to the bowl and mix until well combined.
- Cover the bowl with a lid and keep aside for 15 minutes.
- Mix the batter thoroughly. Check the consistency of the batter once again. Add more water if required. The consistency of the batter should be thick yet droppable, similar to the consistency of regular idli batter.
- Add Eno fruit salt and mix well again.
Steam The Rava Idli
- Add 2 cups of water to the idli pan and heat over high heat. Let the water come to a boil.
- Meanwhile, grease the idli molds with oil.
- Pour the batter into the greased molds and keep the molds in the pan.
- Cover the pan with a lid.
- Steam the idlis for 12 minutes over high heat.
- Remove the idlis from the molds using a spoon and serve them hot.
Do you have substitute for eno fruit salt as I don’t have that..?
You can use baking soda.
Thanks Neha for this recipe.I have question,instead of Eno what I can add?
You can use baking soda. Mix it with some lemon juice.