Soft Rava Idli (Instant Idli with Suji)

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Here is a quick recipe to enjoy those soft, fluffy, and spongy instant rava idlis whenever the mood strikes. No fermentation is needed! Serve with coconut or peanut chutney for a delicious and healthy South Indian breakfast or snack.

What is rava idli?

Rava idlis are steamed, savory rice cakes crafted from a blend of roasted semolina (sooji), yogurt, a leavening agent, and a medley of spices and herbs. The sooji idlis are soft and crumbly and literally melt in your mouth! They are best enjoyed with coconut chutney and a bowl of piping hot sambar.

Rava Idli vs. Traditional Idli

You might wonder how rava idli stands out from the normal idli. Here’s the breakdown:

• Instant gratification: The beauty of suji idli lies in the fact that it does not require fermentation – making it perfect for those sudden idli cravings!
• Time commitment: Regular idli demands patience and time. The rice and urad dal must be soaked for 4-6 hours, followed by grinding and fermentation. The entire process spans a minimum of 12 hours. In stark contrast, rava idli is your answer to a scrumptious breakfast or snack with little to no prep time.

Next time you’re in the mood for some soft idlis but pressed for time, remember to make this instant rava idli – it is just as delicious and satisfying!

Given these constraints, the renowned Mavalli Tiffin Room, popularly known as MTR in Bangalore, showcased their ingenuity. They substituted the classic rice/urad dal mixture with rava (semolina), creating an alternative that was both delicious and practical.

And that’s how this instant version of idli was born that we now call rava idli or semolina idlis. 

The introduction of rava idli not only addressed the rice scarcity but also brought forth a quicker alternative to the traditional idli, and has since become a beloved staple in South Indian cuisine.

How to make Instant suji idli (rava idli)

Before I share this delightful sooji idli recipe, let me quickly walk you through the ingredients and tools needed.

Using Eno in Indian Cooking

Ever wondered why many Indian dishes like khaman, dhokla, and rava idli often use Eno instead of baking soda? Here’s a quick breakdown:

Baking soda requires an acidic partner, like yogurt, to help batters rise. But Eno, with its mix of baking soda, citric acid, and salt, is self-sufficient. Thanks to the presence of citric acid, Eno activates on its own, ensuring dishes get that soft, fluffy texture akin to fermentation. Pretty neat, right?

How to make Instant Rava Idli

The method and ingredients for making this rava idli recipe closely resemble those for rava upma, another delightful semolina-based breakfast dish you may be familiar with. Let’s dive into the step-by-step process.

Step-by-step instructions to make Rava idli

1. Start with the tempering: In a non-stick pan, heat ghee over medium heat. Add asafoetida, mustard seeds, and cumin seeds. Once they begin to sputter, introduce urad dal, channa dal, green chilies, and curry leaves. Sauté for about 10-20 seconds.
2. Roasting semolina: Add sooji (semolina) to the pan. Continuously stir until the roasted rava changes color to golden brown and emits a pleasant aroma (around 5-6 minutes).
3. Preparing the Batter: Remove the mixture from heat, allowing it to cool for approximately 5-10 minutes. Then, blend in salt, yogurt, and water (adjust based on the consistency of the yogurt) to create a smooth batter. Let this mixture sit for around 30 minutes to allow the semolina to soak up most of the liquid.
4. Steaming the Idli: Heat 1 cup of water in an idli steamer. As it comes to a boil, add Eno fruit salt to your batter, stirring just until the mixture becomes light and foamy. Do not over-mix. Brush your idli molds with oil, then fill them with the batter. Place the filled idli plates in the steamer, covering them with a lid, and let the idlis steam for 10-12 minutes.
5. Rest and Serve: Before you open the steamer, allow the steam to release for about 5-10 minutes. Let the idlis cool for another 5 minutes, then use a sharp knife to ease them out of their molds. Serve your idlis with coconut chutney, red coconut chutney, or steaming sambar.

Tips to make rava idli

If you’re looking to master the art of rava idli making, then pay close attention to these tips!

1. Water-to-Yogurt Ratio: The consistency of your yogurt determines the amount of water needed. If you’re using a thick yogurt, you’ll need to add a bit more water, and if it’s on the watery side, reduce the water accordingly. Note: Before soaking, the batter should resemble a free-flowing pancake batter – not too thin and definitely not too thick.
2. Roasting Semolina: Roasting the semolina well until it turns aromatic is very important. It ensures the idlis are fluffy and not sticky.
3. Ghee – the secret ingredient: Sauteing the semolina (rava) in ghee is highly recommended. Ghee enhances the idli’s flavor and gives it a rich, aromatic touch.
4. Don’t forget to soak: Though rava Idli is known for its instant appeal, soaking the batter for up to an hour can make a world of difference. If you’re in a rush, 20-30 minutes should suffice. The longer you soak, the softer your idlis will be.
5. The right time for Eno: Add Eno fruit salt to your batter only when you’re ready to steam the idlis. This is crucial, as adding it prematurely can result in flat idlis.
6. Substituting Eno: While Eno fruit salt is a popular choice, you can substitute it with 1/2 teaspoon of baking soda and a tablespoon of lime juice.
7. Resting the idlis: Once the idlis are steamed, let them rest for 5-6 minutes before removing them from their molds. This ensures they retain their shape and are easier to scoop out.

Variations

• Add grated carrots to the batter for a hint of color and nutrition.
• Omit cashews for a nut-free version.
• For a vegan twist, sauté the semolina in coconut oil or your preferred oil substitute.

How to prep for Instant rava idli ahead of time

Did you know you can prepare a large batch of rava idli mix and store it for future use? This technique not only saves you time on busy mornings but also ensures that you’re always just a few steps away from enjoying delicious, homemade rava idlis.

Here are the steps to follow – 

1. Prepare the Base: Start by completing the first few steps of your rava idli recipe, which includes the tempering process as well as the sautéing of the rava.
2. Cool and Store: Once the rava has been sautéed and is completely cooled down, transfer it to an air-tight container and refrigerate it if you plan to use it within the week.
3. For Longer Storage: If you wish to store for an extended period, opt for a freezer-safe glass container or a Ziploc bag. This mix can be stored in the freezer for up to 6 months.
4. Ready to Use? Whenever you’re in the mood for rava idli, simply take out the required quantity of the mix and let it come to room temperature. After that, you can proceed with adding yogurt and follow the remaining steps in your recipe.

Prepping your rava idli mix in advance ensures you’re always ready to whip up delicious idlis with ease! So the next time you make rava idli, consider preparing some extra mix and storing it for later. It’s a game-changer!

Other breakfast recipes worth trying

If you are looking for easy and delicious Indian breakfast recipes, here are my top picks –

In the world of gastronomy, the story of rava idli stands as a testament to the spirit of innovation and adaptability. The next time you savor a soft and fluffy rava Idli, remember the remarkable history that led to its inception.

This post was originally published on December 2, 2019, and was updated on October 12, 2023, with new text and images.