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Rava Idli / Semolina /Sooji Idli_pin

Rava Idli / Semolina / Sooji Idli

Niranjana Sankaranarayanan
Rava Idli / Semolina / Sooji Idli is a steamed cake made with semolina, curd, some veg and spices. It is one of my favourite tiffin items. Including me I have seen many people who hate to eat idli.  But Rava Idli is an exception. It is very tasty, spongy  and most of the people likes it. It pairs well with some spicy tomato chutney or sagu. Usullay we make idlis by soaking rice and urad dal, grind it, ferment and then make idlis. But Rava Idli / Semolina / Sooji Idli is an instant idli and you need very less time to make the batter. Here I have used eno as a leavening agent. But we can also use baking soda. The leavening agent will react with the curd and make the idlis soft and spongy. It goes well with tomato chutney.
When I was kid my mom makes this idlis at home. Here I have mae the Mtr style style rava idlis. The main difference from what my mom makes is the cashews that we place on the mould, adding grated carrot. This recipe of mine got featured in popular Tamil Magazine in 2018. 
Other recipes I contributed for A to Z recipe challenge are as follows.
Rose Apple Rice / Chambakka Sadham
Quinoa Red rice dosa
Almond Pistachio halwa
Oats Biscuit
Neem flower powder
Mango Frooti
Lady’sfinger Masala
Jackfruit / Chakka Puzhukku
Ivygourd Sabzi
Horsegram rasam
Garlic Paruppu Podi
Baked Fingermillet crisp
Prep Time 15 mins
Cook Time 20 mins
Soaking time 15 mins
Total Time 50 mins
Course Breakfast, tiffin
Cuisine Karnataka, South Indian
Servings 2


  • Pressure cooker or steamer
  • Idli plate


  • 1 cup Ravai
  • 3/4 cup Thick curd
  • 1 no Carrot grated
  • few Finely chopped Coriander leaves
  • 3 to 4 Finely chopped green chillies
  • few Curry leaves
  • few Coriander leaves
  • few Cashews
  • A pinch Hing
  • 1 tsp Eno or Baking soda - 1/4 tsp
  • As req Salt – As required
  • As req Water – As required

For Seasoning

  • 2 tsp Ghee
  • 1 tsp Mustard seeds
  • 1/2 tsp Channa dal


  • In a pan add ghee and splutter mustard seeds. When the mustard seeds starts to crack, add channa dal and fry till they turn golden brown colour.
  • Then add curry leaves, green chillies and fry for 2 seconds.
  • Now add grated carrot, saute for two minutes. Along with it add salt, turmeric powder, asafoetida and mix well.
  • Now add semolina, keep it in low medium flame and roast slightly. Roasting semolina is totally optional
  • Add these mixture and it into the mixing bowl.
  • Into this add curd and mix well.
  • Adjust the consistency of the batter by adding water. The batter should be like idli batter. Keep it aside covered for 10 minutes.
  • Finally add Eno or baking soda, mix it with the batter. After adding eno we have to make idlis immediately.
  • Grease the idli plates and pour the batter into idli mould. Steam cook for 20 minutes.
  • The rava idli is ready to serve. It goes best with kaara chutney or Tomato pickle or Tomato garlic chutney.


I have used 3/4 th cup of curd. But it is enough to add 1/2 cup of curd and more of water to adjust the consistency.
Keyword instant idli, Rava idli, Semolina Idli, Sooji Idli