Today, let’s make a light, fluffy and delicious Instant Rava Idli – a perfect breakfast or tiffin option that’s ready in minutes! This recipe doesn’t require fermentation and uses simple pantry ingredeitns like semolina (suji / rava), yogurt and a little tempering of spices for extra flavor.
Each bite of this soft idli has a delicate crunch from roasted cashews and a subtle aroma from curry leaves, cumin seeds, and hing (asafoetida). Pair it with fresh coconut chutney, tangy tomato chutney, or idli podi drizzled with ghee for a traditional South Indian touch..
Let’s get started!!
Do visit my other recipes also so Must try this recipes!! from my blog with this post also, It includes
Zanzanit Puneri Mataki Bhel | A Crunchy, Spicy Street-Style Snack
Crispy Namkeen Samosa
Bedami Puri & Aloo ki Sabzi,
Kadu Puri with Aloo Matar ki Sabji,
Dhaba Style Amritsari Chole Bhature,
Protein-Rich Chole Paneer Recipe,
Lauki ki SabjiDelicious Sweet Potato kheer – Vrat Recipe, Sweet Potato Tikki, Kacchi Dabeli with homemade Dabeli masala, Power-Packed Protein Tikki, Samosa Recipe,
Zucchini & Paneer Toast – A Healthy & Delicious Breakfast,
Delhi-Style Tikki Chole Chaat: A Street Food Classic at Home
Crispy Rice Papadi: A Perfect Gluten-Free Tea-Time Snack,
High Protein Rich Moong Dal & Daliya Kheer,
Rava & Besan ke Ladoo further, do check my other recipes collection..
Ingredients
- Oil – 2 tsp
• Cashews – 5 (halved)
• Mustard seeds – ½ tsp
• Chana dal – ½ tsp
• Urad dal – ½ tsp
• Cumin seeds – ½ tsp
• Green chilies (finely chopped) – 2
• Ginger (finely chopped) – ½ tsp
• Curry leaves – 1 sprig
• Hing (asafoetida) powder – 1/8 tsp
• Fresh green peas – ¼ cup
• Fine rava (semolina) – 1 cup
• Curd (yogurt) – 1 cup
• Salt – to taste
• Water – 1 cup (adjust as needed)
• Fresh coriander leaves – 2 tbsp (finely chopped)
• ENO fruit salt – 1 sachet
Method
Step 1 – Prepare the tempering
- heat a 2 tsp oil in a pan. Then add cashews and fry them lightly until golden. Remove and set aside – these will be used for garnish.
- In the same oil, add mustard seeds, chana dal, urad dal and cumin seeds.
- Once they start to splutter, add chopped green chilies, gigner and curry leaves and hing.
- Saute for a few seconds, then add green peas. Stir and cook everything together for about 2 minutes on medium flame.
Step 2 – Roast the rava
- Add 1 cup fine rava (semolina) to the pan.
- Roast the rava with the tempering on low flame for 3 -4 minutes, stirring continuously until it turns light golden and gives off a nutty aroma.
- Now turn off the flame and transfer the roasted rava mixture to a large mixing bowl.
- Let it cool to room temperature.
Step 3 – make the idli batter
- Once the rava has cooled, add curd, salt, and water (as needed) to make a thick, smooth batter.
- Mix well until everything is combined.
- Add chopped coriadner leaves and mix again.
- Cover the bowl and let the batter rest for 15 minutes. This helps the rava absorb moisture and makes the idli soft.
Step 4 – Prepare to steam
- After 15 minutes, check the consistancy – the batter should be slightly thick yet pourable. Add a splash of water if it feels too thick.
- Just before steaming, add 1 sachet ENO and 1 tbsp water.
- Mix gently but quickly. the batter will become airy and frothy. (once you add ENO, steam the idlis immediately for best results.)
Step 5 – Steam the idlis
- Grease the idlis moulds lightly with oil.
- Place one fried cashew (flat side down) in each mould cavity.
- Nou pour the prepared batter into each mould, filling about 3/4 full.
- Place the moulds in a steamer or idli cooker with boiling water.
- Steam for 12 – 15 minutes on medium heat.
Step 6 – Check and serve
- After 12 – 15 minutes, insert a knife or toothpick into one idli – if it comes out clean, the idlis are perfectly cooked.
- Remove from steamer and let them cool for a few minutes.
- Gently demould with a spoon.
Serve these warm, soft Rava Idlis with Coconut chutney and tomato chutney, or A sprinkle of idli podi (gunpowder) with a drizzle of ghee. They’re also great for kids’ tiffin boxes or a quick, healthy breakfast!
And that’s it — your Instant Suji Rava Idli is ready!
Soft, spongy, and delicious — perfect to serve with chutney and sambar for a complete meal.
If you loved this recipe, don’t forget to like, share, and subscribe for more traditional homemade recipes.
Jai Shri Radhey Jai Shri Krishna!
Tips & Tricks
- Consistency check: The batter should be thick but pourable — not runny.
- Softness secret: Always rest the batter before adding ENO.
- No ENO? Use ¼ tsp baking soda instead.
- For a healthier version: Add grated carrots or finely chopped spinach to the batter.
- Storage tip: Leftover idlis can be refrigerated for 1–2 days — just steam them for 2 minutes before serving.
Do visit my other recipes, Veg Chili Mili with Paneer – A Colorful, Restaurant-Style Delight!
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- & quick Mushroom Cashew Masala,
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- Dhaba Style Amritsari Chole Bhature
- Bedami Puri & Aloo ki Sabzi
- Protein-Rich Chole Paneer Recipe
- 10-minute Buttermilk Potato Curry (Aloo ki Chaas Wali Sabzi)
