Semiya Rava Idli is an Instant Idli made using vermicelli and rava. Somedays when we don't have stock of Idli/dosa batter, we look of easy options for breakfast or dinner. There are lots of Instant Idli and dosa varieties we could make and I have already shared many of them. Most of us go for upma and pongal. Rava and Semiya are 2 very handy ingredients in our pantry. We can quickly make upma with Rava and Semiya. With these 2 handy ingredients, today I tried this instant Semiya Rava idli and it turned out so yummy. We can serve this instant and delicious Semiya Rava Idli with Coriander or tomato chutney or simply with idli podi.
Tips for making Semiya Rava Idli:
- Roasting Vermicelli :We can use store bought roasted vermicelli. But just dry roast till its warm and then use it
- Roasting Rava: We can use store bought roasted rava . But its always good to dry roast it again before using. Roast the Rava till it start to change color.
- Along with tempering, we can add chopped veggies and make this idli more healthier. Or we can just add grated carrot or spinach to the batter directly without sautéing.
- Curd incorporates the sourness in the batter. We can add 2 full cups of curd or we can use 1.5 cups of curd and ½ cup of water to make the batter
- Rest the batter for 20 mins for the vermicelli and rava to absorb curd. After 20 mins ,the mixture would be dry. Add water and adjust the consistency
- Adding Eno salt helps to aerate the batter which we would generally get through fermentation process. Since this recipe is instant, we need to either add Eno salt or baking soda which will make the batter lighter and helps the idli to be fluffy and soft
- After adding Eno salt, do not refrigerate or rest the batter. Eno salt will dilute the batter. So if you plan to make idli later, then add eno salt just before steaming process
- Steam cook atleast for 15 mins for the semiya to cook completely. Once steam cooking done, allow the idli to cool down for 5 mins then take out the idli
You may also want to try other Idli Recipes:
Recipe Card for Semiya Rava Idli Recipe | Instant Vermicelli Sooji Idli Recipe:
Semiya Rava Idli Recipe | Instant Vermicelli Sooji Idli Recipe
Equipments Needed
- Pressure Cooker
- Heavy Bottomed Pan
- Mixing Bowl
Servings: 12 Idli
Calories: 70kcal
Semiya Rava Idli, an instant and quick to make idli without conventional fermentation process. These idli's are soft and fluffy and can be served with Coriander chutney or tomato chutney or even with idli podi.
Print Recipe
Ingredients
- 1 Cup Vermicelli (Semiya) 1 Cup - 250ml
- 1 Cup Semolina (Sooji / Rava)
- 1½ Cup Curd (Plain Yogurt)
- 1 teaspoon Salt
- ½ teaspoon Eno Salt We can alternate with Baking Soda
- ¼ Cup Coriander Leaves
For Tempering
- 2 teaspoon Oil
- 1 teaspoon Mustard Seeds
- 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 tablespoon Cashews
- 2 Green Chili Slit
- Few Curry Leaves
- 1 inch Ginger Grated
Instructions
Preparing Vermicelli and Rava
- Heat a pan and dry roast vermicelli till light brown. Take this to the mixing bowl
- In the same pan, add rava and dry roast till light brown. Take this to the mixing bowl
Tempering Process
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add bengal gram, cashews till light brown
- Then add green chili, curry leaves and ginger and fry for few seconds
Prepare Idli Batter
- Add this tempering to the roasted Vermicelli and rava. To that add salt, coriander leaves and give a mix
- Next, add curd and mix well. If needed, add water and adjust the consistency.
- Idli batter is ready! Cover and rest for 20 mins.
- After 20 mins, all the water and curd are absorbed and batter will be thick. Add ½ cup of water and stir well
Steam Cooking
- Finally add Eno salt. Eno Salt will react with the batter and batter becomes aerated. Once the Eno salt is added, we should cook the batter immediately
Steam Cooking
- Take the idli plates and grease it with oil. Pour 1 ladle of batter in each mould
- Steam cook the idli for about 15 mins. Once done, allow the pressure to release completely
Serving Time
- Serve the delicious Semiya Rava Idli with any chutney of your choice or idli podi and relish this instant idli!
Video
Nutritional Info
Nutrition Facts
Semiya Rava Idli Recipe | Instant Vermicelli Sooji Idli Recipe
Amount Per Serving (1 Idli)
Calories 70
Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 14g5%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures
PREPARING VERMICELLI AND RAVA
-
Heat a pan and add vermicelli. Dry roast vermicelli till light brown. Take this to the mixing bowl
-
In the same pan, add rava and dry roast till light brown. Take this to the mixing bowl
TEMPERING PROCESS
-
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add bengal gram, cashews till light brown
-
Then add green chili, curry leaves and ginger and fry for few seconds
PREPARE IDLI BATTER
-
Add this tempering to the roasted Vermicelli and rava.
-
To that add salt, coriander leaves and give a mix
-
Next, add curd and mix well. If needed, add water and adjust the consistency.
-
Idli batter is ready! Cover and rest for 20 mins. After 20 mins, all the water and curd are absorbed and batter will be thick. Add ½ cup of water and stir well
STEAM COOKING
-
Finally add Eno salt. Eno Salt will react with the batter and batter becomes aerated. Once the Eno salt is added, we should cook the batter immediately
STEAM COOKING
-
Take the idli plates and grease it with oil. Pour 1 ladle of batter in each mould
-
Steam cook the idli for about 15 mins. Once done, allow the pressure to release completely and then take out the cooked idli.
SERVING TIME
-
Serve the delicious Semiya Rava Idli with any chutney of your choice or idli podi and relish this instant idli!
