Rava Idli – Indian Cuisine Recipes

Rava Idlis are a super fast alternative to the traditional rice/daal idlis. Since there is no soaking, grinding or fermenting involved, you can enjoy these idlis at any time without the pre-planning.

Try this simple and delicious recipe.


Sooji (Cream of Wheat/Semolina) – 2 cups
Oil – 2 Tbsp
Mustard Seeds – 1 tsp
Asofoetida (Hing) – pinch
Channa Daal – 1 tsp
Urad Daal – 1 tsp
Dry Whole Red Chili – 1
Broken Cashew Pieces – 1 Tbsp

Yogurt – 1 cup, well beaten
Curry Leaves – 1 sprig
Green Chili – 1 (to taste), finely chopped
Cilantro – 5 sprigs, finely chopped
Ginger – 1 tsp, finely grated
Salt – 1 tsp (to taste)
Water – 1 cup
ENO Fruit Salt – 2 tsp
Thinly Sliced Tomatoes and Cilantro Leaves – for garnishing

Heat Oil in medium pan on medium heat.
Add Mustard Seeds and allow them to pop.
Add Asofoetida, Dry Red Chili, Channa Daal, Urad Daal and mix.
When Channa and Urad Daals become light brown, add in Sooji and mix well.
Keep roasting Sooji until a nice fragrant smell comes or you see the Sooji turning light brown. Do Not Burn the Sooji.

Transfer Sooji to a medium bowl and allow it to cool for about 10 minutes.
Lightly oil Idli trays with spray cooking oil or regular oil.
Prepare Idli steamer by pre-heating water to a boil.
In another small bowl, mix Yogurt, Curry Leaves, Green Chilies, Cilantro, Ginger and Salt. Mix well.
Pour Yogurt mixture into the cooled Sooji and mix.
Add Water a little at a time and keep mixing until there are no lumps visible. Allow the batter to rest for at least 15-20 minutes.
Add ENO Fruit Salt and mix well. The mixture should foam up.
Immediately pour mixture into the Idli Trays and put the Idli Stand into the steamer.
Place a tight lid on the steamer and steam Idlis for exactly 16 minutes on medium heat.

Remove Idlis from the trays by scooping them out with a spoon.
Serve hot with chutney or sambar.
Makes approx. 20 idlis.


If you have an Idli Stand, but no steamer, you can use any tall stock pot with a tight fitting lid. Another alternative is to use a Rice Cooker (your Idli Stand Should fit into it).
After ENO has been added, Idlis must be steamed immediately. If you are making more than one batch, be sure to divide the roasted Sooji. Add the wet ingredients only to the amount which will fit in your Idli Stand at one time.
For a prettier presentation, drop a thin slice of tomato and a cilantro leaf at the bottom of each idli indention before pouring in the batter on top. To save time for the future, you can make and keep the roasted, dry Sooji mixture in bulk in the refrigerator or freezer. Whenever you want to make, just add in the wet ingredients.

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0 thoughts on “Rava Idli – Indian Cuisine Recipes

  1. Dear Hetal and Anuja,
    Can I make this idli a plain one with just oil, sooji, yogurt, salt, water and Eno? I am looking to make it for my baby who loves the traditional idlis. Your advice is appreciated. Thanks in advance!

  2. Hi Hetal and Anuja,

    I tried this recipe yesterday….it came out very well….

    Instead of ENO fruit salt, I used backing soda and lime juice….it was amazing….idli came out very soft and delicious….thanks for the wonderful recipe.


  3. I tried making rava idlis yesterday. It turned out very good. My guests liked it too.. Can we feed this to 1 yr old baby. I am asking since we add baking soda.

    1. Hi Ramya,

      We have never heard of any ill effects of consuming baking soda in small quantities, however, you should consult your pediatrician or family doctor just to be sure.

  4. Just made these today and they were absolutely fabulous! My first time making any kind of idli actually, so I feel like I (partially) ended my good South Indian girl badge 🙂 I’m wondering if I can freeze the extra idlis? We are just two so couldn’t eat all 16 (though it’s tempting!)…

    1. Hi M of S,

      hmmm, I have frozen regular rice idlis but not rava idlis. My guess is that they may crumble when you defrost them (but I don’t know for sure). Maybe you can try it out on a couple of them and experiment (and let us know) :).

  5. Dear ladies, you are doing an swesome job. I have used many of your baking recipes and they all turned out wonderfully well. I love rava idli and was desperately looking for an easy recipes. Yours really seems great. But before trying it, I just wanted to confirm how many ml of water did u use exactly. The jar from which you were pouring it into the mixture, looked as if it was more than a cup. Its just that whenever I make rava idli, mine doesnt turn out spongy, so I want to make sure before I attempt to make it again. Thanks so much and God bless you both for this wonderful job.
    Love and best wishes,

  6. WE DOING SOME MISTAKE WHILE PREPARING RAVA IDLI AFTER LOOKING YOUR RECEPE Awesome recipe..I made this yesterday.. turned out yummy!!
    thanks Hetal n Anuja!!

  7. Hi Hetal,Anuja

    Frome where you bought the idli stand, I am looking for it for a long time. I also live in Dallas, can I find somewhere in Dallas.


    1. Hi Payal,

      You can find idli stands at some of the larger Indian grocery stores like Taj Grocers in Richardson or Plano or Subzi Mandi in Garland or Plano.

  8. Hi,
    Thanks a bunch for this recipe. Ive tried it today and writing this mail after eating the best rava idly ever 🙂

    I dint have fruit salt ;instead i used baking soda and lime juice . idlys are very soft and its a hit at home.

    Hats off ladies for the wonderful website .


    1. Hi Lakshmi,

      Yes, once the rava is roasted, you can store it for later use. It can be kept in the pantry or refrigerator in a container with a tight fitting lid.

  9. Hi there,

    I really like your recepie and am eager to try it. However, I am not keen to use ENO. From queries listed by others I understood that you advise the usage of Baking powder and citric acid. Could you please guide how much should be the quantity of each?

    Thank you.

    Best regards,

  10. Hi Hetal and Anuja ,

    Thanks for all the wonderful recipes. I have tried strawberry jam and vegetable cutlets and they were awesome 🙂

    Rava Idli looks another great dish. Can you please tell me if baking soda can be used in place of ENO and what will be the quantity for the same.

    Thanks 🙂

    1. Hi Devanshi,

      ENO is just a combination of baking soda (60%) and citric acid (40%). You can try approx 1 1/4 tsp baking soda and 3/4 tsp citric acid or lime juice (more lime juice – to taste).

  11. Hi Hetal and Anuja,

    This Looks Yummy, can you tell me the substitute for yogurt, as my daughter is allergic to Dairy Products. Thanks 🙂

  12. Hello Hetal and Anuja,

    I tried it out on two occasions over the weekend and I just loved them. I prepared mint chutney to go with it.

    Thanks for the recipe


  13. hi hetal and anuja

    i tried out this recipe and it came out good.
    i stay in london and i have a small dought.
    can u tell me the difference between idly rava used to prepare for normal idly and roasted sooji.in the glossary store whn i ask him abt idly rava he says roasted semilona is what we use.is it the same as idly rava used for making normal idly or it is made for rava idly.once i found idly rava in one of the store whn i went to my frnds place,but i found that also is like rava and not fine as we get tht in india.
    i am in a big confusion.please help me

    thanks in advance

  14. Hello Anuja & Hetal,

    Just wanted to know if i need not add the eno fruit salt, as in the packet it does not suggest to be given below 12 years of age and my daughter is just 2 an a half, so really dont want take a chance.! Kindly suggest.



    1. Hi Natha,
      Our first response would be to check with your doctor.
      Having said that – you are not giving Eno to your child by itself – it is in cooking and it is a very small amount (2 tsp for 20 idlis).
      We want to re-enforce that when in doubt, check with your pediatrician.

  15. Hello Hetal and Anuja,
    Today I maid idli.after watching testy & delicious idli I am pleased.My daughters & husband admire & praised my idli quality so all credits goes to you hence I am very thankful to you………

    1. Hi Reema,
      If you do it in the oven, you will have to kind of make a water bath…easier would be to use little bowls (katoris) and steam them in a pan. Steaming is what makes them soft, baking will not work.

  16. hi hetal n anuja!

    how u gals r doin?
    well i just bless tht day when i passed thru your website.
    i tried this recipe and it was a big hit. my husband is just a big fan of south indian recipes n he is the only one who finished all of them 🙁

    thanx once agn
    jus love u both!

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