How to make Rava edli

 

Here’s a simple Rava Idli (Suji Idli) recipe — soft, fluffy, and delicious! 😋

🌾 Ingredients:

Rava (semolina/suji) – 1 cup

Curd (yogurt) – 1 cup (slightly sour is fine)

Water – ½ to ¾ cup (as needed)

Eno fruit salt (or baking soda) – ½ tsp

Salt – to taste

Oil or ghee – 2 tbsp

Mustard seeds – ½ tsp

Urad dal – ½ tsp

Chana dal – ½ tsp

Ginger (finely chopped) – 1 tsp

Green chili (finely chopped) – 1

Curry leaves – few

Grated carrot – 2 tbsp (optional)

Cashews – few (optional)

🧑‍🍳 Instructions:

1. Roast the Rava:

Heat 1 tbsp oil or ghee in a pan.

Add rava and roast on medium flame for 4–5 minutes until it turns slightly aromatic (don’t brown it).

Transfer to a bowl and let it cool.

2. Prepare the Tempering:

In the same pan, heat 1 tbsp oil.

Add mustard seeds, urad dal, chana dal, ginger, green chili, curry leaves, and optional cashews.

Fry till golden and aromatic.

Add this tempering to the roasted rava.

3. Make the Batter:

Add curd and salt to the rava mixture.

Mix well and add water gradually to make a thick, smooth batter (like regular idli batter).

Rest it for 15–20 minutes.

4. Prepare for Steaming:

After resting, the batter will thicken. Add a little more water if needed.

Just before steaming, mix Eno fruit salt (or baking soda) and stir gently.

(Do not overmix or the idlis won’t be fluffy.)

5. Steam the Idlis:

Grease idli molds and pour the batter into them.

Steam in an idli steamer or pressure cooker (without the whistle) for 10–12 minutes.

6. Serve:

Let them cool for a minute, then remove gently with a spoon.

Serve hot with coconut chutney and sambar. 🌿

💡 Tips:

Don’t add Eno until you’re ready to steam.

For extra softness, add 1–2 tbsp grated carrot or a bit of finely chopped coriander.

You can also add a spoon of curd or lemon juice for 

slight tang.