Rava Idli | Sooji Idli

Rava Idli, also known as Sooji Idli, is a popular and versatile South Indian breakfast dish that offers a delightful twist to the traditional idli recipe. Unlike regular idlis made with a fermented batter of rice and urad dal, Rava Idli replaces these ingredients with semolina (also called rava or sooji) and does not require overnight fermentation, making it a quicker and more convenient option for busy mornings.

The origins of Rava Idli are deeply rooted in South Indian cuisine, with its invention often attributed to the kitchens of iconic restaurants like Mavalli Tiffin Room (MTR) in Karnataka. This dish was created as a quick alternative when there was a shortage of rice during World War II. Today, Rava Idli has become a household favorite across India, loved for its soft texture and flavorful profile.

Preparing Rava Idli is remarkably simple, yet the results are incredibly satisfying. The key ingredients include rava/sooji, fresh curd, and a tempering of mustard seeds, curry leaves, and green chilies for added flavor. Some recipes also incorporate grated carrots, chopped coriander leaves, and cashews for a touch of nutrition and visual appeal. Unlike traditional idlis, which require hours of fermentation, the batter for Rava Idli only needs about 30 minutes of resting time. This resting period allows the semolina to absorb moisture and ensures the idlis turn out soft and fluffy.

For steaming, a pinch of baking soda or Eno fruit salt is often added to the batter just before pouring it into idli molds. This helps aerate the batter, giving the idlis their characteristic lightness.

Why Choose Rava Idli?

1. Quick and Easy: Perfect for those who want a nutritious and filling breakfast without the need for lengthy preparations.
2. Customizable: You can enhance the batter with vegetables like carrots, peas, or finely chopped beans, making it even more wholesome.
3. No Fermentation Needed: A lifesaver when you’re short on time or don’t have pre-prepared idli batter.
4. Healthy and Light: The use of semolina and curd makes it light on the stomach while being nutrient-rich.


Rava Idlis are best served hot with a generous dollop of coconut chutney, spicy tomato chutney, or a bowl of aromatic sambar. You can also drizzle some ghee on top to enhance the flavor further. For an even more indulgent experience, pair them with a side of potato masala, making them reminiscent of Karnataka’s iconic set dosa combination.

Pro Tips for Perfect Rava Idlis

• Roast the Rava: Always dry roast the semolina until it turns aromatic before preparing the batter. This step prevents the idlis from becoming sticky.
• Rest the Batter: Allowing the batter to rest for at least 30 minutes ensures soft and fluffy idlis.
• Use Fresh Curd: Curd is a crucial ingredient as it provides the required moisture and tanginess.
• Avoid Overmixing: Stir the batter gently after adding the baking soda or Eno to retain its airy texture.

Whether you’re preparing breakfast for your family or serving a crowd during festivals or special occasions, Rava Idli is a fantastic choice. Its versatility, ease of preparation, and delightful taste make it a go-to recipe for both novice cooks and seasoned chefs alike.

Ingredients

Rava /Sooji -2 cups

Curd -1 1/2 -2 cups (add as required )

Mustard seeds-1 tsp

Urad dhal -1 tsp 

Bengal gram dhal -1 tsp

Ginger -1-inch piece finely chopped

Green chillies -2 nos finely chopped

Coriander leaves and curry leaves few finely chopped

Cooking soda -1/4 tsp

Salt to taste

Oil -2 tsps

Method

👉Dry roast the rava for a minute (do not burn the rava), transfer to a mixing bowl allow it to cool a bit.

👉Heat oil in a tadka pan, add mustard seeds, urad dal,bengal gram dhal, curry leaves allow it to splutter, next add green chillies, ginger saute well. Add this to roasted rava.

👉Now add curd (add in batches as required) ,salt,cooking soda ,chopped coriander leaves  to the bowl and mix everything well to idli batter consistency. Set aside for atleast 15-30 mins.If it needs more curd add now .

👉Grease the idli plates with oil,pour a laddle full of batter in each mould.

👉Steam the rava idlis for 10 minutes.

👉Demould and serve hot with chutney, potato masala etc.

Preparation Time -30-40 mins

Serves -4