Rava Idli is a delicious form of Idli made by roasting sooji with tempering items along with carrots & made to a batter with curd, herbs, spices and steamed to get idlis. Rava Idli is relished with spicy chutney and a great option for breakfast & dinner. Learn to make Perfect Rava Idli Recipe with step by step pictures and video.
Rava Idli is my favorite and I have been enjoying amma’s rava idli since my childhood days. Seen her making rava idlis with so much ease and perfection, I adapted her recipe and it works like a charm. I just could not wait anymore to share this tasty, porous Rava Idli Recipe.
About Rava Idli
Rava Idli is a popular South Indian dish made by steaming a batter of sooji, curd along with vegetables and eno fruit salt or cooking soda. Rava Idli is known to be invented by MTR hotel. Later they started making Rava Idli in many hotels in Bangalore.
Also known as Sooji idli or Suji ka idli this idli is so soft and tastes good with a side of chutney and sambar. I love tomato chutney the best. Suji in Hindi translates to rava or semolina or cream of wheat or granulated wheat.
Traditionally idli is made by soaking lentils, rice then grinding to a batter and fermenting it. The batter is poured in idli mold to make idli. This process is very lengthy and time consuming so to change our routine and to have some change in the regular menu you can make this instant rava idli which eliminates the soaking and grinding part completely.
Rava Idli is a steamed wonder of sooji / rava that is perfect for making the dinner special and when the family is bored with routine menu. Even the idli pan would get excited by seeing a different mix in it !
Rava is supplemented with veggies and curd to make Rava Idli is healthy and tasty. Rava Idli is a great combo with different chutneys and idli podi mixed with oil. Rava Idli finds its place in our dinner menu at least once a month!
Rava Idli does not need resting time like idli and dosa batter, which gives us the advantage of preparing rava idli anytime - yes its instant!
Rava Idli Video
Similar Recipes
Secret for Restaurant Style Rava Idli
Rava Idli is made at home with curd so that rava does not get to an solid chunk! You can even replace curd with buttermilk.However at restaurants, to make Rava Idli more porous they add baking soda or eno fruit salt.
Baking soda / Fruit salt will evaporate in the process of steaming leaving minute pockets of vacuum which makes the rava idli porous & soft. So adding baking soda / eno fruit salt is optional based on your preference but the texture sure makes a difference if do not use eno fruit salt or soda.
Rava Idli Ingredients
- Rava / Sooji / Semolina - I have used fine rava or upma (hard wheat / semolina) for making rava idli. Make sure to roast rava even though the packet instruction say it is roasted.
- Curd - Curd is added for fermenting rava and give the idli its taste.
- Spices - Use a pinch of turmeric powder if you prefer. Rava Idli needs a simple tempering with urad dal, chana dal, mustard seeds, cashews, hing and oil.
- Vegetables - I have added carrot which make rava idli healthier, tastier and colorful. Adding carrot makes idli more soft.
- Eno fruit salt / Cooking soda - Adding cooking soda / eno fruit salt is optional but to get a fluffy porous texture like in hotels it is mandatory.
How to make Rava Idli Step by Step
1.Heat 2 tablespoon ghee - add around 10 cashews fry until golden, remove to a bowl and set aside.
2.In the same ghee add 1 teaspoon mustard seeds let it splutter.
3.Now add ½ teaspoon urad dal and ½ teaspoon chana dal. Saute for few seconds. Add ¼ teaspoon hing.
4.Add 1 teaspoon green chillies finely chopped, 1 teaspoon ginger finely chopped and 1 tablespoon curry leaves finely chopped. Saute until dals turn golden brown.
5.Add 2 tablespoon grated carrot. Saute for a minute until it shrinks.
6.Add 1 cup sooji (rava).
7.Saute for 3-5 minutes.
8.Transfer this to a mixing bowl.
9.Add ½ cup curd and ¾ cup water along with required salt.
10.Mix well to form a batter that is pour able but thick just like our idli batter consistency. Leave it undisturbed for 5 minutes.
11.Now add 1 teaspoon eno fruit salt. If you don't have it then add ¼ teaspoon cooking soda. It will start to bubble.
12.Mix gently, do not over mix for a long time. Adjust with water if the batter is too thick.
13.Now grease the idli mold with ghee, add fried cashews.
14.Pour the idli batter into the holes.
15.Get the idli steamer ready - Add enough water to the steamer and let it start to boil.
16.Add the idli plates to the steamer.
17.Close and cook covered for 10-12 minutes.
18.Check by inserting a toothpick in the center if it comes out clean then it is done. Switch off.
19.Remove the idli plates and let it rest for 5 minutes. Now dip a spoon or ladle in water.
20.Remove using the laddle for easy demoulding. Remove the idlis and place it inside hot pack. Repeat to finish the batter.
21.Rava Idlis are ready!
Serve Rava Idli hot with sambar, chutney or idli podi.
Expert Tips
- Make sure you don't allow the batter to rest after eno / soda is added.
- The idlis expand a bit so do not overfill while adding batter to the mould.
- Do not let the batter wait for long after eno fruit salt is added. Add to idli mould as soon as possible and steam it.
- Always let the idlis rest once steamed for 3-5 mins before removing it. You can sprinkle little water over the idlis for easy clean demoulding.
- You can use eno fruit salt for best results likes the ones we get in restaurants. It gives a more porous texture. But baking soda does a good job too.
- You can even add green chilli paste for spice level instead of chopped green chillies.
Serving & Storage
Serve Rava Idli hot with any type of chutney and idli podi as side dish! Drizzle ghee over the idli before serving to make it more appetizing. For later use, store the batter in refrigerator & make Rava Idli fresh when you need them.
FAQS
1.Is it mandatory to add cooking soda or fruit salt?
No it is not mandatory. Cooking soda or Eno fruit salt is added to make Rava Idli fluffy, porous, soft and to get a restaurant texture. Still you can get a soft rava idli without adding them but the texture will vary.
2.Do I need to allow the batter to rest like idli & dosa batter?
No – We need not allow the better to rest like idli & dosa batter. This gives us the advantage of preparing rava idli anytime and when we run out of idli dosa batter.
3.Do I need to roast rava?
Yes we need to roast rava. Roasting rava in ghee / oil gives the idli a light texture without sticking or making it clumpy. Roasting also gives a great flavor to rava idli.
4.Can I use buttermilk instead of curd?
Yes you can use buttermilk instead of curd. But keep an eye on the measure as it may not be the same.
5.Can I replace eno fruit salt / baking soda with baking powder?
No you can't replace baking soda with baking powder, both are completely different. Use eno fruit salt or cooking soda or baking soda.
If you have any more questions about this Rava Idli Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Rava Idli Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Rava Idli Recipe
Ingredients
- 1 cup rava / sooji
- ½ cup curd
- ¾ cup water
- 2 tablespoon carrot
- ¼ teaspoon hing
- 10 nos cashews
- 1 teaspoon eno fruit salt or ¼ teaspoon cooking soda
- salt to taste
To temper
- 1 teaspoon mustard seeds
- ½ teaspoon urad dal
- ½ teaspoon chana dal
- 1 tablespoon curry leaves
- 2 tablespoon ghee
Instructions
- Heat 2 tablespoon ghee - add around 10 cashews fry until golden, remove to a bowl and set aside.
- In the same ghee add 1 teaspoon mustard seeds let it splutter.
- Now add ½ teaspoon urad dal and ½ teaspoon chana dal. Saute for few seconds. Add ¼ teaspoon hing.
- Add 1 teaspoon green chillies finely chopped, 1 teaspoon ginger finely chopped and 1 tablespoon curry leaves finely chopped. Saute until dals turn golden brown.
- Add 2 tablespoon grated carrot. Saute for a minute until it shrinks.
- Add 1 cup sooji (rava).
- Saute for 3-5 mins.
- Transfer this to a mixing bowl.
- Add ½ cup curd and ¾ cup water along with required salt.
- Mix well to form a batter that is pourable but thick just like our idli batter consistency. Leave it undisturbed for 5 mins.
- Now add 1 teaspoon eno fruit salt. If you don't have it then add ¼ teaspoon cooking soda. It will start to bubble.
- Mix gently, do not overmix for a long time. Adjust with water if the batter is too thick.
- Now grease the idli mould with ghee, add fried cashews.
- Pour the idli batter into the holes.
- Get the idli steamer ready - Add enough water to the steamer and let it start to boil.
- Add the idli plates to the steamer.
- Close and cook covered for 10 -12 mins.
- Check by inserting a toothpick in the center if it comes out clean then it is done. Switch off.
- Remove the idli plates and let it rest for 5 mins. Now dip a spoon or laddle in water.
- Remove using the laddle for easy demoulding. Remove the idlis and place it inside hot pack. Repeat to finish the batter.
- Rava Idlis are ready!
Video
Notes
- Make sure you don't allow the batter to rest after eno / soda is added.
- The idlis expand a bit so do not overfill while adding batter to the mould.
- Do not let the batter wait for long after eno fruit salt is added. Add to idli mould as soon as possible and steam it.
- Always let the idlis rest once steamed for 3-5 mins before removing it. You can sprinkle little water over the idlis for easy clean demoulding.
- You can use enofruit salt for best results likes the ones we get in restaurants. It gives a more porous texture. But baking soda does a good job too.
- You can even add green chilli paste for spice level instead of chopped green chillies.
Az
Absolutely delicious!!
M D
Love rava idli. Coincidently, I too have exactly the same post sitting in my draft at the moment! Urs looks beautiful!
Sangeetha
so soft n delicious looking rav idly...i too have tried with both baking soda n eno salt but with eno salt it turned so soft n yummy...yours looks too inviting!!
Uma
If I donot add baking soda can I prepare this batter before hand and use it?
Priya
Love this super catchy and yummy idlis.
jeyashrisuresh
Very tempting idlis and beautifully explained. It has been a long time since i made this
Nalini's Kitchen
Absolutely delicious rava idly looks so spongy and soft..perfectly made.
APARNARAJESHKUMAR
tempting one
Sharmilee! :)
@Uma : Even if you dont use soda, it is recommended to use it immediately as the curd will soon be absorbed....
Poornima Nair
The idlis look perfect, love this recipe as there is no fermenting! Lovely clicks!
Prathibha
One of my fav breakfast..looks delicious
Chitra
Looks soft. perfect recipe..:)
Ms.Chitchat
Perfect rava idlis,loved the clicks as well.
Divya Kudua
Have to try this.Idlis look so soft and pretty too!
Prathima Rao
Soft idlis..This is our fav too!!!! About how many idlis do u get for the above qty?
Prathima Rao
Prats Corner
Uma
Thanks Sharmilee for your reply. I was wondering if could prepare the batter before hand like one day before instead of doing all work in the morning.
Tina
Lovely clicks dear..Idli looks super soft and delicious..
Sharmilee! :)
@Prathima: Makes around 8 idlies
@Uma: No use it immediately
Nanspai
Yum! Rava idlies are my hubby's fav. I make them often using MTR mix, but now am definitely trying this, cos am sure this is going to be better 🙂 Thanks Sharmilee 🙂
Supriya's Rasoi
yummy looking idli....
Vanamala Hebbar
Nice
Nithya
I so much love the pics in this post. Arranging the cashew that way is a classic idea 🙂
Amanda
Made this today and loved them! The eno really helped keep them airy, rather than like steamed upma pucks (which was my problem before). Will be having them tonight with tea. Thank you!
Cherryisamom
Beautifully presented !
Cherryisamom
Beautifully presented
Swathi C
very yummi....i like ur recipes. n when i saw ur pics, automatically get interest to do ur recipes...
Ramesh Krishna
I tried this out, but my idli's are not soft as like our usual idli's, its bit hard and sticky..What's the reson for it, pls help me put...:(
Sharmilee! :)
@Ramesh : It may be becos of the inactiveness of baking soda else overcooking also results in hard idlis...
anu
Today i tried rava idlies it so yummy....thanks
Sheetal
Sharmi, what if I don't get the Eno fruit salt? Can I skip it?
Sharmilee! :)
@Sheetal : You can use eno fruit salt or baking soda...
padma n
Hi..sharmi... I'm recently married. I actually impress my husband with all ur style of cooking.... Guess what?? He's completely flattened. Thanks to u. Ur rava idle..is mind blowing
padma n
Hi..sharmi. I'm recently married.i flattened my husband with all ur style of cooking.he's completely impressed. Thanks to u. Ur rava idle..is superb..
Sangeeta Sawant
Thanks Sharmi i would like to try this recipe wanted to make change in the breakfast menu thnx once again and last but not the least the pictures are really too good just by seeing the pictures anyone will be able to make it keep it up thnk
Sangeeta Sawant
Thnks for changing my breakfast menu will surely try it out,have tried ready to use but didn't turn well last but not the least the pictures are amazing by looking at them any new comer can make the recipe.
nidhi jain
Hi Sharmi.........it would be a great help if will plz tell me whether baking soda and sweet/khana soda is a same thing or baking soda and baking powder is same.........
Sharmilee! :)
@Nidhi : Baking soda is what I have used ...we call it aapa soda in tamil..not sure of khana soda....baking powder and baking soda are totally different
Aiswarya Seshadri
Thanks so much for a superb recipe 🙂 Tried it the same day, turned out really well.
Loved the idea of placing the cashew on the plate. Gave a gr8 look. Pics were really helpful..
Thanks again..
Hamaree Rasoi
Simply stupendous and inviting rava idlis.
Deepa
Sakshi
I made it today 4 breakfast...
came out excellent...
made my day.. thank you so much...
Sree
hi sharmi,
tried ur rava idly recipe tdy.
rava idly came out super soft.....infact it was softer than normal idly....
i increased curd to 1 cup as suggested by my frnd....apart from it followed everythg same from urs.......
awsome recipe - thanx for guiding us
Arthi Krishna
came off very well but i my salt proportion little high. so had to add a karandi of raw rava again however the taste and the porous was good. Mittu also liked it. he played with one iddly and had half iddly....
Audra marotta
@Sharmilee, I tried this rava idly for break fast. My idly was so so hard. I don't know why it become that much hard. It was hard like stone. 🙁 . My first attempt was bad. I tried as per your given instruction. I don't where it went wrong. I wanna to have soft idly. Please help me out.
vidhya
hi sharmilee, I tried this idly today. it came out super soft. but it smells like cake batter. I have added 1 tsp of cooking soda.whats the problem? please help me
!! Oxymoron !!
Hi Sharmi,
How many idlis (approx) will 1 cup of rava make? I always end up messing this bit O.o. I need to make about about 15 idlis, how many cups of rava would that be?
Sharmilee! :)
It will make 5-6 idlis so for 15 idlis use 2.5 cups which will be accurate I guess.
!! Oxymoron !!
Super! Thank you 🙂
Krithi Karthi
Hi Sharmi, made this today for dinner.. with... guess what.. godhuma rava.. the measurements work perfectly for wheat rava also.. I used eno fruit salt and got 6 idlis for 1 cup (rice cooker cup)... I always stress that I cannot make rava idli softly... not anymore... Thank you so very much for the simplest and foolproof recipe.. Nothing left to click.. Am surely gonna click and post next time..
SohNi
I prepared them today for breakfast and they were yummy and soft... idli pics looks inviting...
Ankita Lodha
i never add carrots and cashew befor it... looking delicious... going to make it
yeshu
Hi which rava we have to use.........
SHARMILEE J
Use white rava the fine variety...
Navya Diwakar
Hi, can I make this without soda/eno ? The pictures look awesome as always Sharmilee. I also wanted to know if you used Chiroti Rava or normal upma rava - because the rava seems really fine in the pics!
SHARMILEE J
With soda / eno idlis will be hard...so I recommend using either one atleast. It is upma rava the white rava fine variety...
Navya Diwakar
Thank you so much Sharmilee... I had bookmarked this recipe yesterday - did not have soda/eno - had everything else - so I tried it as is today morning for breakfast without checking your reply to my comment. It came out hard.. 🙁 will have to convert it into Idli Upma / kaima idlis from your blog by deep frying the idli chunks!
Pavithra
Sharmi,
How was your mom able to achieve perfect soft idlis without soda/eno. Please tell the tip.
SHARMILEE J
There is no tip all....use sour curd that makes it softer
Pavithra
Thank you 🙂
Abhirami Lakshmanan
Great recipe and tempting pictures yaar! Yummy Yummy! Tried it out today and it came out extremely well! Hats off to you! 🙂
Remya Prince
superb.......today I had it for breakfast my kids really loved it. Thank you Sharmi...
Remya Prince
such a tasty treat.........sharmi
Sathya Moorthy
Hi Sister,
I tried your rawa idli. It tasted great. I simply followed your steps. I love everything made from ravai except rava upma. But unfortunately my mother knows only that. Until now I had no other choices than going to restaurant for my favorite recipes. Now you people in the blogging world are widening my food basket. Thanks a lot.....I follow your blog regularly. You are doing a great job. Keep the going good.
hk
Hi
I tried your recipe and the idlis came out very nice. I made two changes to the recipe
a. I added one cup curds for the one cup rava
b. I used 3/4 teaspoon Baking soda instead of Eno.
Since the idlis were very porous, next time I want to reduce baking soda to 1/2 teaspoon. I read someplace that baking soda is more powerful than Eno.
Keep up the good work.
Saranya
I tried this recipe last night and the rava idlis came out so well. Thank you!!
Kaushalya Bashyam
Hi.. I tried this recipe and it tasted good... I made using broken wheat(lapsi), felt I should have added more curd... also as you are a mom, please tell me how safe is baking soda/eno for a toddler. Also im finding difficulty accessing breakfast & dinner menu from main page using my mobile... getting java error... am I the only one who is facing this issue???
SHARMILEE J
3/4 tsp soda is ok to give but if you are still cautious then skip it and proceed...ur idlis will be slightly hard if you dont add soda but sure it will be edible.Yes for broken wheat / wheat rava it may require more curd....
Not really sure about the issue will check into it, havent got any complaints from anyone else, I will check it myself.
manjula mudaliar
I want to use idli rava...let me know the procedure for the same..
Indhumathy V
Hi Sharmi,
If baking soda/ eno is not used, will idlis turn soft..? Kindly reply.
SHARMILEE J
Yes it will be soft only as curd is there but for the nice hotel style porous texture you need to add eno
Adesara Sweta
hello maam I tried this recipe today it came out perfect delicious n yummy... everybody likes it... thank you...n your explanation about recipe is very nice...