Elevate your breakfast game with this Instant Rava Idli recipe—a lazy cook’s dream from South India. Crafted with coarse semolina and a delectable fuss-free batter, these soft, fragrant idlis go from pantry to plate in under 30 minutes. Forget elaborate soaking or overnight fermentation! Each idli is packed with roasted cumin tempering, ginger, carrots and vibrant spices, making them wonderfully savoury on their own, or perfect for dunking in fresh coconut chutney or hearty sambar.
This quick rava idli is a staple in my kitchen, especially for busy mornings or sudden guests. The beauty of this recipe is its consistency: no grinding, no waiting, and yet the results are always perfectly fluffy and light. With a simple batter lift from a splash of curd and a pinch of eno, these idlis are ready to steam in just minutes. Whether you have an idli stand or only steel cups, you’ll love how reliably soft and tasty each mouthful is. Make this your go-to when you crave authentic South Indian flavors, even on the busiest of mornings!
Instant Rava Idli: Quick & Fluffy Semolina Idli
Print RecipeIngredients
- 3 tsp oil
- 1 tsp mustard seeds
- ½ tsp cumin seeds (jeera)
- 1 tsp chana dal
- Pinch asafoetida (hing)
- Few curry leaves
- 1 green chilli, finely chopped
- 1 inch ginger, finely chopped
- 2 tbsp carrot, grated
- ¼ tsp turmeric
- 1 cup coarse rava (semolina/suji)
- ¾ cup plain yogurt (curd), whisked
- 2 tbsp coriander, finely chopped
- ½ tsp salt
- ½ cup water, plus extra if needed
- ¼ tsp eno (fruit salt)
- 5 cashew halves
Instructions
Heat oil in a deep pan on medium heat. Add mustard seeds, cumin seeds, chana dal, a pinch of hing and curry leaves. Allow them to splutter and release aroma.
Stir in chopped chilli and ginger, sauté briefly until fragrant.
Add in grated carrot and turmeric. Sauté for about 2 minutes until carrots just soften.
Add the rava, lower the heat, and toast for around 5 minutes, stirring until it smells nutty.
Remove from heat. Let the rava mixture cool completely before transferring to a mixing bowl.
Add whisked yogurt, chopped coriander, and salt. Stir to make a thick batter.
Gradually add water while mixing, until you reach a smooth, pourable but thick batter.
Let the batter rest for 15 minutes so the rava absorbs the moisture.
Check consistency and add a little more water if needed for a thick idli batter.
Grease idli moulds or steel cups, placing a cashew half in each.
Right before steaming, stir in eno and mix briskly until the batter becomes airy.
Pour the batter immediately into prepared moulds without delay.
Steam the idlis for about 13 minutes on medium flame, until set and springy to touch.
Serve the hot, fluffy rava idlis with coconut chutney and sambar.
Notes
Tips:
Always use coarse rava for a fluffier texture—fine rava can make idlis dense. Allow the roasted rava mixture to cool fully before adding yogurt to preserve the rise. Mix in eno only when you're ready to steam, and steam immediately for the best lift. You can substitute idli moulds with greased steel cups or plates if you don't have a stand. Avoid using baking soda, as it can react with turmeric and alter the idlis' color.
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