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

11 reviews
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ByMonika S Suman
Created on 9th May 2016
  • Sooji/Rava Idli, How to make Sooji/Rava Idli
Sooji/Rava Idliby Monika S Suman
  • Sooji/Rava Idli | How to make Sooji/Rava Idli (76 likes)

  • 11 reviews
    Rate It!
  • 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.

Sooji/Rava Idli, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Monika S Suman. Sooji/Rava Idli is a dish which demands no explanations, it's a whole world of flavour in itself. Sooji/Rava Idli is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Sooji/Rava Idli by Monika S Suman is perfect to serve 2 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Sooji/Rava Idli.

  • Prep Time60mins
  • Cook Time20mins
  • Serves2People

Video for key ingredients

  • Sambhar Powder

  • How to make Idli/Dosa Batter

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
Nice:blush:
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Pooja Singala year ago
I like it very much
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Samina Vaghera year ago
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Rita Shaha year ago
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Ragini Aryamaa year ago
wow......! very nice
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Adithya Nambiara year ago
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Shweta Sahnia year ago
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Rekha Yadava year ago
very nice l like this recipe
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Prabha Bhainsoraa year ago
Nice
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Rupa Mehtaa year ago
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Roopa Bhata year ago
are we not supposed to dry roast suji?
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