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!!
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.
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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.
