Sooji/Rava Idli | How to make Sooji/Rava Idliby Monika S SumanCreated on 9th May 2016
Sooji/Rava Idliby Monika S Suman
Sooji/Rava Idli | How to make Sooji/Rava Idli (74 likes)
- By Monika S Suman
Created on 9th May 2016
About Sooji/Rava Idli
A quick and perfect summer breakfast. These are extremely light on stomach which can be made in a jiffy too.
- Prep Time60mins
- Cook Time20mins
Video for key ingredients
How to make Idli/Dosa Batter
- 2 cups sooji/Bombay Rava
- Fresh curd as needed to bind sooji and make a thick batter. I used approx 1 cup.
- 1 sachet eno (add more if you are not fermenting the batter)
- Salt to taste
- Water as needed to make smooth batter consistency
My Tip: I prefer leaving the curd and sooji batter for 1 hour at room temperature. But if you are short of time, you can just prepare the batter, add eno (double the mentioned quantity) and steam the idlis.