Rava Idli Recipe (Semolina Idli)
Rava Idli (also known as Suji Idli or Semolina Idli) is a soft, fluffy, instant South Indian breakfast originating from Udupi cuisine. This no-grind, no-ferment 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.
Servings: 4 people
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.
Notes
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.
Nutrition
Calories: 228kcal | Carbohydrates: 5g | Protein: 15g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 490mg | Potassium: 93mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1378IU | Vitamin C: 51mg | Calcium: 47mg | Iron: 1mg
