Rava Idli | Instant Rava Idli | Sooji Idli Recipe
Instant and Quick Idli

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Ingredients

Adjust Servings:
1 cup Semolina (Sooji / Rava) 1 cup = 250 ml
1 cup Curd (Plain Yogurt) Sour curd
0.25 cup Water 1/4 cup
3 Green Chilli
10 pcs Cashew
Few Curry Leaves
1 (optional) Carrot
0.25 cup (optional) Green Peas
Few Coriander Leaves
0.25 Teaspoon Baking Soda (1/4 Teaspoon)
To Taste Salt
For Tempering
1 Tablespoon Ghee (Clarified butter)
1 Teaspoon Mustard Seeds
1 Tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)

Nutritional information

1
Serving
240
Calories
4 g
Fat
9 g
Protein
44 g
Carbs
200 mg
Sodium

Soft & Sponjy Instant Idli - Simple recipe which combines the goodness of many dals and spices

Features:
  • Bachelor Recipes
  • No Onion No Garlic Recipes
Cuisine:

Ingredients

  • For Tempering

Directions

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Rava Idli | Instant Rava Idli Recipe is an easy breakfast recipe made using Rava (Sooji) which can be made instantly. It is very easier than the conventional Idli which requires soaking, grinding and fermenting. It is the instant breakfast variety we can do and get more appreciations from our family. We will be using the Rava (Sooji) and Yogurt as the main ingredient to make this recipe. We also need to add Baking Soda or Eno Salt to get the softer Idli. The conventional Idli batter will be fermented overnight and so they will be soft by themselves. On the other hand, this Rava Idli is instant so just adding 1/4 teaspoon of soda salt (or) 1 teaspoon of Eno salt will give fluffiness to the Idli

Serve the hot Instant Rava Idli  with Sambar, Chutney Powder and any Chutneys

Video for Rava Idli (Rawa Idly)| Instant Rava Idli Recipe

Click on the video link below for the quick and easy Rava Idli | Instant Rava Idli Recipe

Rava Idly is an easy breakfast dish. It is very easier than the conventional idly which requires soaking , grinding, fermenting,etc. It is one of the instant breakfast variety we can do and get more appreciations from our family.

How to make quick and instant Sooji (Rava) Idli ?

  1. Heat the tawa/pan and add a table spoon of ghee. Add mustard seeds and when the mustard seeds starts to sputter, add channa dal and fry till it turns golden brown color. Then add chopped green chilies, curry leaves and fry for 10 seconds.
  2. Add the rava and fry it till the raw smell goes off and the color of the rava turns out to be light brown.
  3. In a separate vessel, beat the thick curd nicely and add grated carrot, green peas, salt and fresh coriander leaves and mix well. To this add the friend rava and keep it for 15 minutes
  4. After 15 mins, take the batter, if it is very thick, add buttermilk  little by little to get like a idli batter consistency. Add 1/4 teaspoon of baking soda or 1 teaspoon of Eno salt and mix well.  Grease the idli plates with oil. Keep a roasted cashew in each of the idli plate and pour the rava idli batter in each plate.
  5. Steam cook in pressure cooker for 10 minutes. Remove from flame and keep it aside for 5 minutes and then using a wet spoon gently peel the idli’s and place it in a plate

Notes

  1. Coarse rawa is recommended for  for making this Idli.
  2. It’s recommended to use either baking soda or Eno Salt.  Without this  we won’t get softer idli’s.
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Steps

1
Done

If you have a Roasted Rava (Sooji), we can add sour yogurt and mix well and keep it aside. Then prepare the tempering and add it to the Rava-curd mixture. But if you don’t have roasted Rava, please follow the below process

2
Done
5 mins

Start with Tempering

Heat the Tawa/pan and add a table spoon of ghee. Add mustard seeds and when the mustard seeds starts to sputter, add channa dal and fry till it turns golden brown color. Then add chopped green chilies, curry leaves and fry for 10 seconds.

3
Done
5 mins

Fry the Rava (Sooji)

Add the Rava and fry it till the raw smell goes off and the color of the rava turns out to be light brown and take it separately.

4
Done
5 mins

Prepare the Dough Mixture

In a separate vessel, beat the thick curd nicely and add grated carrot, green peas, salt and fresh coriander leaves and mix well

5
Done
15 mins

Mix the Rava to the Dough Mixture

To this add the fried Rava and keep it for 15 minutes.

6
Done
5 mins

Add Baking Soda (or) Eno Salt

After 15 mins, take the batter, if it is very thick, add buttermilk little by little to get like a idli batter consistency. Add 1/4 teaspoon of baking soda or 1 teaspoon of Eno salt and mix well. Grease the idli plates with oil. Keep a roasted cashew in each of the idli plate and pour the rava idli batter in each plate.

7
Done
10 mins

Cook the Idli

Steam cook in pressure cooker for 10 minutes. Remove from flame and keep it aside for 5 minutes and then using a wet spoon gently peel the Idli's and place it in a plate

8
Done

Serving Time

Serve the hot Rava Idli (Rawa Idly)| Instant Rava Idli with Sambar, Chutney Powder and any Chutneys

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging.Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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15 Comments Hide Comments

Hi the Pongal and bhogi menu is fantastic. I tried your thiruvathirai kali yesterday and it turned out great . Thanks a lot. I have stopped calling sis/Mom/Minlaw instead I refer your site and have become a fan of yours.

Same here…….I too have stopped calling everyone…….instead i just login and refer ur receipes :)……Thanks a lot mami!!!!!

hi,

your postings are too good. i was searching for a website , for bramins samayal. here i can see almost all the recipes.. keep posting. i will also share this website to my friends 🙂

Hi, I have not added any turmeric. Since we are frying the rawa in ghee, it used to be slight dull white only. The yellow color in the photo is because i clicked it in night and the light flashed.

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