Sooji/Rava Idli | How to make Sooji/Rava Idli

By Monika S Suman  |  9th May 2016  |  
4.4 from 11 reviews Rate It!
  • Sooji/Rava Idli, How to make Sooji/Rava Idli
Sooji/Rava Idliby Monika S Suman
  • Prep Time


  • Cook Time


  • Serves





Video for key ingredients

  • Sambhar Powder

  • How to make Idli/Dosa Batter

About Sooji/Rava Idli Recipe

A quick and perfect summer breakfast. These are extremely light on stomach which can be made in a jiffy too.

Sooji/Rava Idli is an authentic dish which is perfect to serve on all occasions. The Sooji/Rava Idli is delicious and has an amazing aroma. Sooji/Rava Idli by Monika S Suman will help you to prepare the perfect Sooji/Rava Idli in your kitchen at home. Sooji/Rava Idli needs 60 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Sooji/Rava Idli. This makes it easy to learn how to make the delicious Sooji/Rava Idli. In case you have any questions on how to make the Sooji/Rava Idli you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Monika S Suman. Sooji/Rava Idli will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Sooji/Rava Idli

Ingredients to make Sooji/Rava Idli

  • 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

How to make Sooji/Rava Idli

  1. In a big mixing bowl, take sooji and start adding curd to it. We have to make a very thick paste so add curd accordingly. Combine sooji and curd nicely.
  2. Leave it covered for an hour or more to ferment. If you are short of time and cant wait for an hour, than add more eno to get the perfect results.
  3. Before you start making the final batter, grease the idli plates nicely with oil. Keep the steamer/ idli stand ready before you you start using the batter to make idlis.
  4. After an hour, take out the idli batter, it must have dried a little. Start adding water to it (little at a time) to make smooth consistency .
  5. Once you get the desired idli batter consistency, add salt to taste, mix well. Now add eno to it. Mix nicely and pour the batter in idli trays.
  6. Steam it for 20 minutes in low flame. Once done, take the trays out and let it cool down a little (for atleast 5 minutes) before demoulding the idlis. Serve with sambar or chutneys.

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.

Reviews for Sooji/Rava Idli (11)

Jonali Mudoia year ago


Pooja Singala year ago

I like it very much

Samina Vaghera year ago


Rita Shaha year ago


Ragini Aryamaa year ago

wow......! very nice

Adithya Nambiara year ago


Shweta Sahnia year ago


Rekha Yadav2 years ago

very nice l like this recipe

Prabha Bhainsora2 years ago


Rupa Mehta2 years ago


Roopa Bhat2 years ago

are we not supposed to dry roast suji?

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