🍥 Rava Idli (Easy & No Fermentation)

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Prep Time: 35 minutes
 Cook Time: 12 minutes
 Total Time: 47 minutes

Rava idli (Suji ki Idli) is a quick idli made with semolina, curd, herbs, and spices. It needs no grinding or fermentation. Eno or baking soda is used for instant softness.

🧂 Ingredients

For frying & roasting

  • 2 tbsp ghee (clarified butter)

  • 7–8 cashews, halved

  • ½ tsp mustard seeds

  • 1 tsp chana dal

  • ½ tsp cumin seeds

  • 10 curry leaves, chopped

  • 1 pinch asafoetida (hing), optional

  • 1 tsp ginger, finely chopped

  • 1 green chilli, finely chopped

For batter

  • 2 tbsp carrot, finely grated (optional)

  • 2 tbsp coriander leaves, chopped

  • ½ tsp salt (or to taste)

  • 1 cup fine rava (sooji/semolina/cream of wheat)

  • ½ cup curd (yogurt)

  • ½ to ¾ cup water (as needed)

  • 1 tsp eno (fruit salt)
     or ¼ tsp baking soda

👩‍🍳 Instructions

1. Roast & temper

  • Heat ghee in a pan on low–medium heat.

  • Fry cashews till golden. Remove and keep aside.

  • In the same pan, add mustard seeds and let splutter.

  • Add chana dal and fry till golden and crunchy.

  • Add cumin seeds and fry for a few seconds.

  • Add curry leaves, hing, ginger, and green chilli. Sauté 10 seconds.

  • Add rava and roast well, stirring often, till aromatic and grains look separate (do not brown).

  • Switch off heat and let rava cool till warm.

2. Make the batter

  • To roasted rava, add grated carrot, coriander leaves, and salt.

  • Add curd and water gradually to make a medium consistency batter (not thick, not thin).

  • Mix well and cover. Rest for 20 minutes.

3. Prepare for steaming

  • Grease idli moulds with oil or ghee.

  • Place a fried cashew in the center of each mould (optional).

  • Heat 2 to 2.5 cups water in a steamer or pot with a trivet inside.

4. Leaven the batter

  • After resting, check consistency.

    • If thick → add 1–2 tbsp water.

  • Sprinkle eno (or baking soda) evenly over batter.

  • Mix quickly and gently.

5. Steam rava idli

  • Pour batter into moulds.

  • Place idli stand in steamer.

  • Cover and steam for 10–12 minutes on medium heat.

  • Check doneness with a toothpick/skewer (should come out clean).

  • Rest 3–4 minutes, then demould.

🍽️ Serve with

  • Coconut chutney

  • Sambar

  • Tomato chutney

📝 Notes & Tips

  • Rava type: Use fine rava (Bombay rava or chiroti rava).

  • Roasting: Proper roasting prevents sticky idlis.

  • Leavening agents:

    • Use fresh eno or baking soda for fluffy idlis.

    • Without them → idlis will be soft but slightly dense.

  • No idli moulds?

    • Steam in a greased bowl or cake tin and cut into pieces.

  • Steaming time:

    • Do not over-steam or idlis turn dense.

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