Rava Idli ( with sooji)

There are so many options to having idlis. The most popular and the easiest of them all is the rava idli.
It is not possible to have freshly ground batter all the time and sometimes in case of emergencies when unexpected guests drop in the rava idlis come very handy and tasty too.
Almost every house has a stock of this versatile ingredient.
Rava or semolina/sooji as it is called comes in different textures and called by many names.
You can choose any medium grained rava that you normally choose for upma/pittu .The recipe is very simple and you can make variations of this by adding little grated veggies.


  • Semolina/sooji/rava    1 cup
  • Slightly sour yogurt      1/2 cup
  • Ghee 3tbsp (optional) if you want to avoid ghee use cooking oil
  • 1 tsp coarsely powdered pepper
  • 1 tbsp roasted cashews
  • 1 tsp mustard seeds
  • 1 tsp cumin/jeera seeds
  • Green chillies 2 nos., grated ginger if you like.
  • sprigs of curry leaves
  • coriander leaves chopped fine,1 1/2 tsp eno fruit salt and salt to taste.


If using non roasted rava ,roast till a light golden brown and let cool. In a pan put little oil and let the mustard pop,add the greenchillies,cumin and sprigs of curry leaves.Put the yogurt on the rava and mix in all the ingredients. except the eno fruit salt .Let it sit for 15 minutes.
When you are about to make the idlis ,put the eno salt ,stir well and grease the idli moulds and put the batter in the moulds and steam for 10 minutes till done.
Let cool and unmould. Ease out the idlis with a spoon and serve with sambar or chutneys of your choice.


    • says

      either eno salt or cooking soda is used to get fluffier idlis, though with proper fermentation with yogurt, we could get soft idlis.Frankly I have never tried this way without eno salt or cooking soda.

  1. Anonymous says

    Radha, your recipes look delicious and can't wait to try them. I had a few questions,would be a great help if you answer them 1. Really difficult to find eno in my part of the world. Can I substitute it with something else? Internet search led me to believe equal quantity soda+ cream of tartar should do the trick. Your thoughts? 2. What should be the consistency of the batter? Sorry to batter ������ you with so many questions on my first visit to your page!

    • says

      you are right! soda plus cream of tartar is usually the substitute., batter should be that like cakes, or of dropping , not loose or watery and thicker than dosa batter.thanks for visiting.

    • Anonymous says

      Hi. Tried the idlis for morning breakfast. They turned out amazingly fluffy and soft! A treat!! Thank you for answering my questions so promptly. FYI the soda + cream of tartar does work really well_ good experiment.

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