Sooji/semolina idlis are quick and easy to prepare for morning or evening breakfast or as a meal. They are tasty and healthy, light on stomach and can be enjoyed with coconut chutney and sambhar in their plain state. Once fried with masalas and curry leaves they don't need any accompaniments.
| Serves | 4 Persons | |
| Preparation Time | 7 minutes | |
| Cooking Time | 15 minutes |
for rava idli
for spicy idli fry (Tempering)
- 1 cup sooji/rava/semolina
- ½ cup dahi/curd/yogurt, fresh
- A generous pinch of baking soda * check notes
- 2.5 to 3 tbsp water or more - add accordingly & as required to get a medium consistency batter, which is neither thick nor thin.
- 1 green chilli chopped
- ½ inch ginger/adrak, finely chopped (optional)
- 1 tsp oil
- salt as required
- 2 tbsp finely chopped vegetables like coloured peppers, onion, mushroom, broccoli(optional)
for spicy idli fry (Tempering)
- 2 tsp oil
- 1 tsp black mustard seeds/rai
- 4 to 5 small, dried, red chillies
- 10-12 curry leaves/kadi patta,
- a pinch of asafoetida/hing
- ½ tsp of sambhar powder
- ¼ tsp of turmeric powder
- ¼ tsp of dry mango powder
For making the idlis
For spicy idly fry (Tempering)
- Take semolina in a bowl and add curd/yogurt along with chopped ginger, green chillies, vegetables and salt.
- Add water as required and make a batter which is neither thin nor thick.
- Keep aside covered for 5 mins. If the batter looks thick, then add some water to get a medium consistency. Semolina absorbs water and so the batter might thicken after 5 minutes.
- Heat water in an idli steamer, electric cooker or pressure cooker.
- Just before steaming, add baking soda in the batter and mix well.
- Pour the rava idli batter in greased idli moulds.
- Place the idli stand in the electric cooker, idli steamer or pressure cooker. Steam the rava idlis for 10-12 mins or more till a tooth pick inserted in the idlis come out clean.
- Remove the rava idlis from the mould and serve the steaming hot rava idlis with your favorite coconut chutney or mint chutney or sambar.
For spicy idly fry (Tempering)
- Cut the idlis into 4 equal parts or quarters.
- Heat oil in a pan, add mustard seeds, whole red chillies, curry leaves and a pinch of asafoetida. Once the mustard seed start crackling add the turmeric powder, sambhar powder, dry mango powder and stir in the idlis.
- Mix well for 3 to 4 min.
- Serve hot with or without coconut/mint chutney.
- You can also add eno or fruit salt in place of baking soda. Add ½ to ¾ teaspoon of eno or fruit salt just before pouring into idli moulds.
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