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Friday, December 12, 2014

Rava Idli | Semolina Idli

Rava (Sooji) idlis are the simplest ones among idlis without much hassle to make and yet tastes delicious.They need no preparations beforehand, no fermentation required and can be made instantly.I know most of you might have heard about these soft idlis and some might have tried too.I make them when am left out with no fermented batter to prepare breakfast.As it is steamed, these are perfect healthy, oil free ones.Do give it a try if you haven't and share with your loved ones!!

Preparation time ~ 10 minutes
Cooking time ~ 12-15 minutes
Serves ~ 16-18 idlis
Author ~ Julie
rava/semolina/suji 1.5 cups
yogurt /curd 3/4 cup
carrot grated 3tbsp
coriander leaves/cilantro 2tbsp
asafoetida/hing /kayam podi 1/4 tsp
water 1/2 cup
baking soda 1/3 tsp
salt to taste
to temper
mustard seeds 1/2 tsp
curry leaves few torn
green chillies 2 chopped fine
ginger chopped fine 1tsp
cashews 10
ghee 1 tsp
oil 1tbsp

  • Roast the rava on medium flame in a pan and keep aside. If rava is roasted, skip the roasting. Mix the rava, yogurt and water, to make a thick batter.Let it rest for 15-20 minutes.Break the cashews in halves and keep aside 10 halves and chop the remaining halves in quarters, keep aside.
  • Heat ghee in a pan and roast the halved cashews.Drain in a bowl, leave aside.Heat oil along with remaining ghee and splutter mustard seeds.Add in torn curry leaves, green chillies, ginger chopped, broken cashews (not the halved ones), sauté until raw smell disappears.Add in the hing/asafoetida.Switch off flame, add this to the batter.
  • Mix it well, if the batter is too thick add water to adjust the consistency of batter like idli batter.Add the grated carrots and add baking soda just before pouring in idli moulds, mix well.Grease the idli moulds and place the reserved cashew halves in each mould.Pour a ladle of batter on top of each cashew and steam cook in idli cooker for 8-10 mins on medium flame or until a tooth pick inserted in the center comes out clean.Remove from cooker and let it cool.Run a spoon and invert these idlis in plates.
  • Serve warm with tomato chutney/coconut chutney/ idli milagu podi !!

Servings 12-15 (depending on the size of mould)

* You can add urad dal and chana dal while tempering, which I have omitted and added broken cashews.
* You can cook the grated carrot while tempering and add, but I have omitted that as carrots are finely grated.

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nandoos kitchen said... Best Blogger Tips

always love rava idli, easy instant breakfast..

great-secret-of-life said... Best Blogger Tips

idli looks so soft.. my fav breakfast..

Gloria Fernandes said... Best Blogger Tips

Soft and delish.. Rava idlis look super yummy..

Fullscoops said... Best Blogger Tips

Those idli's look awesome!

Motions and Emotions said... Best Blogger Tips

liked the spongy idlis..

Merry Tummy said... Best Blogger Tips

These are my favorite thing in south indian cusine:)

Tumas Tongue Treats said... Best Blogger Tips

Well presented as usual Julie.

Remya said... Best Blogger Tips


Vimitha Durai said... Best Blogger Tips

Soft and fluffy idlis

Beena said... Best Blogger Tips

Super tempting idlis

Unknown said... Best Blogger Tips

Yummy and instant idli.... :)

Suja said... Best Blogger Tips

Yummy Julie...

Jayanthy Kumaran said... Best Blogger Tips

absolutely inviting julie..

Vineetha Sush said... Best Blogger Tips

when i saw this picture in FB i soo wanted to eat has been ages since i ate it...yummy !

Cathleen said... Best Blogger Tips

This looks so good!

Treat and Trick said... Best Blogger Tips

Perfect and yummy!

Rafeeda AR said... Best Blogger Tips

this looks really so soft... would love to try...

Unknown said... Best Blogger Tips

These look so sponge and delicious :-) thank you for haring the recipe.

Anusha said... Best Blogger Tips

Spongy idlies Julie they look so fluffy and yum. What a fabulous breakfast they will make

FLAVZCORNER said... Best Blogger Tips

I had tried the rava idlis in the past and they never came out good. I will try your recipe.