Rava idli recipe | Instant Suji idli | Semolina idli - Raks Kitchen (2024)

Rava idli recipe with full video, step by step pictures. Learn how to make the most soft rava idli, easiest way to surprise you guests.

A popular Karnataka special breakfast with semolina comes to rescue when you want to whip up something quick.

You can pair it up with basic coconut chutney. Restaurants always serve with tiffin sambar. Check out my classic idli recipe in this website.

After I started cooking, I have tried making rava idli two or three times, but I was not much impressed with the results.

One day, my friend Sangeeta, asked me to try MTR rava idli instant mix. I liked so much! Then for some time I went on a spree and make often as well as serve my who ever visited. Each time they also liked it so much.

I was feeling like eating this for dinner another day and I was not having any of the instant mix packs. Since I have enjoyed every bite of of it prepared with ready mix, I thought why not I try my own.

What is Rava idli?

Rava idli is a savory steamed cake, we make as a variation of the traditional South Indian breakfast dish idli.

Typically, we make it using rava or semolina, along with yogurt and southern spices such as mustard seeds, urad dal, curry leaves, and ginger.

Steam the prepared batter in idli molds until it cooks, turns fluffy and soft, resulting in a delicious breakfast item.

I love Rava idli for its unique texture and taste.

Soft rava idli

I tried with one important ingredient, that I have never used before...That secret ingredient is ENO fruit salt. Since it was for dinner and I was all alone at my home, I was too lazy to browse for recipe too. So I made my own approximate recipe😎

The same day only I bought a bottle of eno fruit salt, for trying dhoklas.(okay, I had this also in my back of my mind...I agree😁).

I made the mixture ready , steaming and desperately waiting for the results. And when I sat down and took one piece in my hand, it was too soft and moist, it just melted in my mouth😭🤤

Wondering what is there to rave about? 🤔😑😏 Come on....! I like it and this was the first time I got a perfect recipe, thats why!

A rava idli lover can understand me.😉 So here's the recipe for you all who love to enjoy the spongy, moist, soft ones.

FAQs

What is Eno?

Eno salt is fruit salt, sodium bi carbonate and citric acid together. So it is also a kind of same as cooking soda.

Why are we using eno in this recipe?

As soon as eno is added to the recipe, the citric acid and sodium bi carbonate reacts creating bubbles, which aerates the batter.

As we are not fermenting the batter and this is an instant version, you need this for spongy soft texture.

Is it safe to use Eno?

Yes, it is completely safe to use Eno in the recipe. As long as it is consumed once it a while, it wont give you any side effects. We are adding just 2 teaspoon for 8 idlis, so we consume only a portion of it.

Is there any substitute for eno in this recipe?

Yes, you can use ½ teaspoon of cooking soda (which is again sodium bi carbonate and chemically similar).

What is eno used for?

Eno is basically used as antacid, reduce bloating and gas. In north India, it is used in Dhoklas and other instant version of recipes which does not involve natural fermentation.

Though this is not traditional practice there, the street food trend might have made this common.

Top tip

• If you want, you can first add little carrot, coconut gratings (You can keep a fried cashew nut also) in the mold and pour the batter over it.
• Eno salt is very very important ingredient, so make sure you don't omit it and should be a active one i.e; if you add it to the batter, it instantly bubbles.
• Add water and curd in equal proportion and consistency of the batter should be loose, not too thick.(or else the idlis will come out dry)
• You can add green peas along while frying ginger green chillies.
• My idli plate is slightly small, so you may get 8 idli if using big idli plate

My notes

What is Rava?

Rava is known as semolina globally. It is nothing but cream of white. it is different from idli rava (which is rice grits) while rava is product of wheat and has gluten.

People often confuse idli rava with this in this recipe. But it cannot be replaced in this recipe.

Rava is also known as sooji widely in India. There are many varieties availabe namely ceroti rava, Bombay rava, coarse rava, fine rava, roasted, un roasted etc.

You can literally use any type in this recipe.

Recipe card

Stepwise photos

1. Keep all ingredients ready firstly.

2. Heat a kadai, add ghee and oil, splutter mustard followed by the rest under To temper table.

Then add the finely chopped ginger and chillies.( you can grind ginger and green chillies and use the paste too).

After that, add rava with curry leaves and coriander leaves to it. Fry in a low flame taking care to not to change the colour of rava.

3. After two minutes, transfer to a bowl. Cool down and add curd, enough water, lemon juice, salt mix well. (the consistency should be like our idly batter consistency, light and loose not too thick)

4. Heat the idly cooker with water boiling and let it be just ready for steaming and grease the idly plates with ghee/oil.

5. At this time add the ENO salt to the batter and mix well (the eno salt should be active enough. That is, when you add and mix the batter, makes the batter frothy)

Steam rava idli

4. Immediately, pour into the idly molds. Place in the already boiling steamer.

5. Steam for 5-7 minutes. To check if its done, insert a knife or spoon back and it should come clean.

6. Wait for a minute before unmolding. Take a spoon, Dip in water each time to un mold.

Your spongy, moist, soft rava idlis are ready now! Garnish if desired and Serve with coconut chutney or your choice of chutney.

These Idlis stay soft till you eat. i.e.; for long time, so you can make it for your guests and keep in a hot pack/ casserole, no worries...It will be soft as when you take out from the idli mold!

Any doubts, feel free to ask me, I am here to help you out to get a perfect idly!! I assure you 🙂

And now coming to the exciting moments to share with you all...!

1. My blog is featured in Times Of India(New Delhi edition),Friday supplementary What’s Hot,Blog-e-bing, section on February last week Friday edition!! Hurray!!💃 Here’s a screen shot!!

2. After I came back from a short trip, I opened my mail box, I had a surprise mail from Nags of Edible garden, saying that my entry Suzhiyan Recipe had won the "The Super Chef" title for the Recipe Diary contest.

She have asked me to choose a cookbook as a prize from her list!!! I am so grateful to herself and her mom, who acknowledged my recipe!!😊