Breakfast RecipesRava idli recipe | instant rava idly recipe

Rava idli recipe | instant rava idly recipe

Rawa idli is a quicker and easier idli recipe made from Rawa or Sooji. This is a very easy recipe and can be tried by bachelors or act as a quick fix recipe for school lunch box as it does not require any fermentation or grinding. I have not been a great fan of Rava idli, until I tried making it last year when our relatives visited us. I wanted to break the monotony of the usual idli variety and tried making Rava idli from Raks. Both me and my guests we happy with the soft and spongy rawa idlis. We enjoyed it a lot. I decided to post this recipe when I made it once again recently. This measurement yields approximately 4-5 Rava idlis. Potato masala is a perfect accompaniment to rava idli along with different chutney varieites. Oats idlis and poha idlis  are also other tasty idli varieties.

Rava idli recipe

  Preparation Time : 10 mins | Cooking Time : 20 Mins |Serves: 5-6

     Rava | Sooji   1/2 cup
     Curd | Yogurt   1/4 cup
     Green chili  1
     Ginger  grated   1/2 tsp
     Eno fruit salt  1/2 tsp
     Mustard seeds   1/4 tsp
     Cashew nuts   5
     Channa dal  1/4 tsp
     Urad dal   1/4 tsp
     Oil    2 tsp
     Lemon juice  1/2 tsp
     Curry leaves  few
     Coriander leaves   few
     Salt  as needed
     Grated coconut | carrot   to garnish (optional)  

rava idli

  • Cut the green chilies very finely and grate the ginger.
  • Heat a kadai and add the oil ,throw in the mustard seeds,channa dal,urad dhal,cashew nuts, green chilli ,curry leaves ,coriander leaves and ginger to it.
Rava idli
  • Fry till the dal turns golden brown.
  • Add the rava/sooji/semolina to this and saute for a minute.
  • Put off the flame.
  • Add salt, lemon juice to this.
  • Transfer this to a container and allow this to cool.
  • Add curd and water to this and mix well.
  • Add the eno fruit salt to this and and mix well, and add necessary water to get the idli batter consistency.
Rava idli
  • Transfer it immediately to the greased idli moulds.
  • Steam for 7-9 mins.
  • This is a picture of Eno salt bottle.
  • Enjoy with any chutney of your choice.
  • I served with coconut chutney.
  • Garnish the idli with coconut gratings.(optional)


  1. Don’t omit the eno salt as this makes the idli very soft.
  2. These idlis does not get dried and retains  its texture for few hours.

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  1. I make this very often and our very very fav tiffin. I usually make this sagu and Coriander coconut chutney which is the best combo.. I am drooling here while typing itself Jeyashri.. So tomm This is going to be my BF.

  2. ரவா இட்லி மஞ்சள் தடவிண்டு பாக்கர்த்துக்கே சூப்பரா இருக்கு, ஸோ அந்த சொந்தக்காரா அதுக்கு அப்புறம் நம்பாத்துக்கு திருப்பி வந்தே இருக்க மாட்டாளே??..:PP

  3. Over from FB, and glad to have landed, Jeyashri! This used to be one of my fave dishes in pregan days! I tried with urad dal and the version is not delicate as the yogurt method. Beautiful pics and recipes!

    • Hi priya, the recipe i have given yields approx 5 idlis. i have added 1/2 tsp of eno salt for that. For 20 idlis u add 2 tsp of salt. But my idlis are slightly bigger in size as use the big idli pot for making idlis. If using idli cooker small pans add 1 tsp of eno salt.

  4. Thanks Jeyashri. Yesterday I made just 6 idlis for me and my husband and it came out too good. Today I am making it for a friend. Almost 20-25. Thats why I had this doubt. Thanks for the clarification.

  5. Hi Jayashri,

    I tried this recipe today. My Idli's came out a bit hard. Should the rava be roasted well before making this?

    Also, I added the eno salt mixing with the water at the time of making the batter. Not too sure where I went wrong.

  6. I followed your recipe and made rava idli for my mom on Mother’s Day and she is so touched. The idli’s are awesome; very soft and fluffy. I followed your recipe to the T.


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