How to make Rava Idli | Suji Idli Recipe | Rava Idli Recipe

rava suji semolina idli

The two of the reasons to know how to make rava idli are: 1. Rava idli is a delicious dish. 2. It is steam-cooked. What's more, rava idlis can be made for breakfast or as an evening food. Learn how to make rava idli and add a new item to your bouquet of dishes you know to cook.

Rava idli is also known as, among others, suji idli or semolina idli.

What make the rava idlis unique? These are instant idlis, unlike the rice idlis whose batter you have to set aside to ferment overnight. In case of rava or suji idli, you do not have to ferment the batter and can use the same after about 15 minutes it is ready. 

The softness of the idlis because of the curd or yogurt in the rava idli mixture and the crunchiness of the cashews, among others, set this food apart! In the rava idli recipe or suji idli recipe, items like curd and curry leaves add to the health value of this idli.

A common question from those who want to make this food is, "what are the best side dishes for rava idlis?"

Based on my experience, I have found that pudina chutney and aloo sabzi or aloo sabji, also known as aloo sagu, have a great fit. Coconut chutney, too, is a fine side dish for rava idli.

gooseberry jam
Gooseberry jam is a lip-smacking jam for dishes like rava idli, chapati and bread.

Quantity: 12 -13 Rava idlis


1. Rava / suji / semolina / rave, local or medium rava, 1 cup
2. Fresh curd or yogurt 1-3/4 to 2 cups
3. Fruit salt / Eno fruit salt, plain or lemon flavor, 3/4 teaspoon
4. Cooking soda, 2 pinches
5. Oil 2-3 teaspoons
6. Curry leaves, chopped, 2-3 sprigs
7. Coriander leaves, chopped, few sprigs
8. Mustard 1/4 teaspoon
9. Channa dal 1/2 teaspoon
10. Urad dal 1/2 teaspoon
11. Carrot gratings, 1 medium
12. Cashew nuts, 20-30
13. Fresh coconut gratings, 1 tablespoon
14. Salt to taste

How to make Rava Idli?

1. Set flame to sim.

Heat oil in an utensil.

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Add cashew nuts. Fry till these become golden brown.

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Remove the nuts and keep aside.
2. Add mustard seeds.

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Add channa dal, fry for a few seconds, when mustard seeds begin to splutter.

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Add urad dal.

Fry till the dals turn golden brown.

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3. Add chopped curry leaves and fry till these become crispy.

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4. Add rava.

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Fry until the rava becomes hot.

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Keep aside and let the mixture cool completely.
5. Add about 1-and-3/4 cup of curd, soda and salt to the rava mixture and mix well to make the batter.

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Keep aside for about 15 minutes.
6. Heat about two-and-half cups of water in an idli cooker.

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7. Check the batter after about 15 minutes. If it is too thick, add more curd. Mix.

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Scoop a ladle full of batter. Drop it back to the utensil. If the batter falls easily, the batter consistency is correct.

Add coriander leaves and coconut gratings.

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8. Smear the moulds of the idli plate with oil.

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9. Place some roasted cashew nuts and a small quantity of carrot gratings in each mould.

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10. Add fruit salt to the batter and mix thoroughly.

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11. Pour the batter into idli moulds.

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You have to cook the rava idlis or suji idlis immediately after you add the fruit salt. Also ensure the water is boiling in the idli cooker before you place the idli stand.

Place the idli stand in the cooker.

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After the cooker begins to whistle, cook on a high-flame for about 8 minutes and on a medium-flame for 3-4 minutes.

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13. Check if the rava idlis are cooked:

Wet a finger and gently touch an idli (be careful, because the idlis will be hot).


Insert the back-end of a spoon into the idli and gently remove the spoon.

If the batter does not stick to your finger or spoon, the idli is cooked. Otherwise, cook for a few more minutes and test again.

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14. Remove the idli stand from the cooker.

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Keep aside for 3-4 minutes.
15. Use a spoon and remove the idlis from the mould.

Turn the idlis up-side down.

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16. Rava idli, suji idli, semolina idli is ready.

Serve hot with pudina chutney and or aloo sabzi.

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TIPS How to Make Rava Idli?
1. The batter becomes too thick, if the rava is roasted more. To fix this problem, add more curd to the batter.
2. Use 1/8 teaspoon of sodium-bi-carbonate and very thick curd, if you do not have fruit salt.
3. Use a pressure cooker, if you do not have a idli cooker. Do not place the weight, instead place a steel cup upside-down.
4. If you have excess fried rava mixture, store it in an air-tight glass or steel container, for 1-2 weeks, and use the mixture to make rava idlis or suji idlis at a later time.