Rava idli or sooji idli is a healthy and delicious breakfast dish often prepared in South India. The good thing about this idli is that it does not need fermentation and can be instantly cooked. It just needs a soaking time of about half an hour and cooking time of about 10 to 12 minutes. Rava idlis taste great with sambar and tomato chutney.


1 cup sooji/ rava/ semolina
½ cup curd
Pinch of soda
Salt to taste

For tempering

2 tbsp ghee
½ tsp mustard seeds
¼ tsp ginger paste
4 to 5 curry leaves finely chopped
4 to 5 cashews finely chopped

  • Dry roast the rava/ sooji for 2 to 3 minutes in a non stick pan till they turn slight golden and fragrant and transfer to a bowl.
  • Heat ghee in the same pan, add mustard seeds and allow them to sputter.
  • Add curry leaves, cashews and ginger paste and sauté for a few seconds.
  • Add this tempering to the rava along with salt and curd and mix well.
  • Add water if necessary and mix to form a thick batter.
  • Close a lid and set aside for half an hour.
  • Then add a pinch of soda and mix well.
  • (The consistency of the batter has to be moderately thick, not very thick. You can add few tbsps of water if the batter is very thick.)
  • Then take idli moulds and grease them with oil.
  • Pour the batter in the moulds and place them inside a steamer or idli cooker and steam for 10 to 12 minutes in medium flame.
  • Once done, carefully open the lid and take out the idli mould.
  • Allow the idlis to cool down a bit and take out the idlis using a spoon.
  • Serve hot with sambar and tomato chutney

Check out the following pages for more recipes

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1 comment:

  1. Never made rava idlis... sounds really delicious and easy too...


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