Suji Idli (or Rava Idli) is a quick, healthy, and fluffy South Indian delicacy that has gained popularity across the country as an excellent breakfast option. Unlike traditional idlis made from rice and lentil batter, this version uses semolina (suji/rava) and yogurt, making it instantly ready for preparation. It’s light on the stomach, nutritious, and incredibly tasty!
Here is the complete recipe to make soft and spongy Suji Idlis that your family will love.
Ingredients
| Category |
Item |
Quantity |
Notes |
| For Idli Batter |
Suji (Rava/Semolina) |
1.5 cups |
Medium grain is ideal |
| |
Plain Yogurt (Curd) |
1 cup |
Should be slightly sour |
| |
Water |
As needed |
About 1/2 to 3/4 cup |
| |
Salt |
1 tsp (or to taste) |
|
| |
Eno Fruit Salt (or baking soda) |
1 tsp |
For instant fermentation and fluffiness |
| For Tempering (Tadka) |
Oil (preferably refined) |
2 tbsp |
|
| |
Mustard Seeds (Rai) |
1 tsp |
|
| |
Urad Dal (Split Black Gram) |
1 tsp |
Adds crunch |
| |
Curry Leaves |
8-10 leaves |
|
| |
Ginger |
1 tsp |
Finely chopped |
| |
Green Chili |
1-2 |
Finely chopped (adjust heat) |
| |
Cashews (Optional) |
8-10 halves |
For garnish and flavor |
| |
Chopped Coriander |
2 tbsp |
For mixing and garnish |
Instructions
1. Prepare the Batter
- Roast the Suji: Heat a heavy-bottomed pan and lightly dry roast the suji on low heat for 5-7 minutes until it turns aromatic. Ensure it doesn’t change color. Let it cool slightly.
- Mix the Batter: Transfer the roasted suji to a large mixing bowl. Add the yogurt, salt, and about ½ cup of water. Mix well to form a thick, lump-free batter. The consistency should be similar to pancake batter.
- Rest: Cover the bowl and let the batter rest for 20-30 minutes. The suji will absorb the liquid and thicken. If the batter becomes too thick after resting, add a little more water (1-2 tablespoons at a time) to adjust the consistency.
2. Prepare the Tempering (Tadka)
- Heat Oil: Heat the 2 tablespoons of oil in a small pan.
- Fry Spices: Add mustard seeds. Once they splutter, add urad dal. Fry until the dal turns golden brown.
- Add Aromatics: Add curry leaves, chopped ginger, green chilies, and cashew pieces (if using). Sauté for 30 seconds until the ginger is fragrant.
- Combine: Pour the tempering mixture immediately into the suji batter and mix thoroughly. Add the chopped coriander.
3. Steam the Idlis
- Pre-steaming Prep: Bring 2-3 cups of water to a boil in the idli steamer. Grease the idli molds lightly with oil or ghee.
- Add Eno: Just before steaming, sprinkle the Eno Fruit Salt (or baking soda) over the batter. Add 1 tablespoon of water on top of the Eno to activate it.
- Mix Gently: Mix the batter very quickly and gently until foamy. Do not overmix, as this will release the air bubbles and make the idlis dense.
- Pour: Immediately pour the batter into the greased idli molds, filling them about three-quarters full.
- Steam: Place the idli stand into the steamer. Cover the steamer and steam the idlis for 10 to 12 minutes on medium to high heat.
- Check Doneness: Insert a toothpick or a knife into an idli; if it comes out clean, the idlis are done.
- Serve: Let the idlis rest for 2 minutes before unmolding them carefully with a spoon.
Serving Suggestions
Suji Idlis are best served hot and fluffy. Pair them with:
- Coconut Chutney: A classic accompaniment, providing a rich, creamy flavor.
- Sambar: A tangy, flavorful lentil and vegetable stew.
- Groundnut (Peanut) Chutney: A delicious alternative to coconut chutney.
Enjoy this tasty and quick breakfast treat!
