Rava Idli Easy And No Fermentation

About Rava Idli

Being an idli and Dosa lover, I never say no to the different varieties of both these quintessential South Indian preparations. This recipe of Rava Idli is a tried and tested formula of making really good idlis from cream of wheat or semolina at home. Also known as Suji Ki Idli (in Hindi) it is a soft, pillowy steamed savory cake made from rava or suji and is a popular variation of the traditional South Indian idli which is made with fermented rice and lentil batter. ‘Suji’ in Hindi, also referred to as ‘rava’ and ‘cream of wheat’ or ‘semolina’ in English, is basically ‘granulated wheat.’ Once you try this Rava Idli, you’ll know that it is equally fantastic and just as amazing as its classic counterpart. Sometimes, I feel this one is actually better as it brings in a change from you regular idlis. It is always great to have something different, on a daily basis. To elevate the nutrition quotient and make a more wholesome dish, I also add some grated carrots in the batter of this Suji Ki Idli. It also makes the idlis look pretty with specks of orange in them after getting steamed. However, this is not essential and you can skip adding it, if you wish to. In addition to the carrots, my recipe of Rava Idli also has fried cashews in it. I add a fried cashew in each compartment of the idli stand and then pour the batter in them. Once steamed, the fried cashew gives a really earthy flavor and texture to the idlis and makes them even more delicious.

About Rava Idli Recipe

Rava Idli recipe is made by mixing ghee roasted rava or suji (cream of wheat) with curd (yogurt), spices, herbs, water and a leavening agent like baking soda or fruit salt (Eno) to make a nice batter of medium consistency. The reaction of alkaline fruit salt or baking soda with the acidity of the curd helps in leavening the batter. Thereby, giving it a soft and fluffy texture. This flavorful batter is then steamed in an idli maker to make fluffy, pillowy cakes or Rava Idli. Traditionally, idlis are made of rice and lentils, which involves soaking the rice and lentils for 4 to 5 hours as well as grinding them and then fermenting the batter. As this recipe of Suji Ki Idli uses suji (cream of wheat), yogurt and a leavening agent instead, all that soaking or grinding time gets eliminated. Thus, making this an easy, instant recipe without any fermentation. For that reason, I make Rava Idli when I want some quick and easy breakfast or snack. This idli batter gets done within minutes and then, as the idli is steaming, I prepare the coconut chutney, which is the traditional dip to serve with idli.

How to make Rava Idli

Fry Cashews, Spices & Lentils

1. Heat 2 tablespoons ghee in a pan. Keep the heat to low or medium-low and add 14 halved cashews.
2. Stirring often, fry the cashews till golden. Remove with a slotted spoon draining the ghee and keep aside. Reduce the heat to low or medium-low.
3. To the same pan, add ½ teaspoon mustard seeds. Let the mustard seeds begin to splutter.
4. Add 1 teaspoon husked and split Bengal gram (chana dal).
5. Stirring often, fry chana dal till golden and crunchy. Then, add ½ teaspoon cumin seeds and fry for 4 to 5 seconds.
6. Now, add 10 to 12 chopped curry leaves, 1 pinch asafoetida (hing), 1 teaspoon finely chopped ginger and 1 finely chopped green chili (about ½ to 1 teaspoon chopped).
7. Mix well and fry for about 10 seconds. Keep the heat to a low.

Make Rava Idli Batter

8. Now, add 1 cup rava or suji (finer variety of cream of wheat or semolina).
9. Mix the rava very well with the ghee and other ingredients.
10. Roast rava till it become aromatic, changes color a bit (but should not get browned or golden) and the grains look separate. Stir often. Roasting rava takes about 5 to 7 minutes depending on the thickness and heaviness of the pan and the heat intensity. Once the rava is well roasted, keep the pan aside. Let the rava become warm.
11. To the roasted rava, add 2 tablespoons finely grated carrots, 2 tablespoons chopped coriander leaves and ½ teaspoon salt or as required. If adding any other grated vegetables or steamed green peas, then add them at this step.
12. Next, add ½ cup curd (yogurt) and ½ to ¾ cup water. Depending on the quality of rava and the thickness of curd, you can adjust the water. Tip 1: If the curd is liquid and has whey in it, then add ½ cup water. Tip 2: If the curd is very thick, then add ¾ cup water. Basically, you need to get a medium consistency batter.
13. Mix very well and let the batter rest, covered for 20 minutes. The idli batter is neither thick, nor thin in consistency. It has a medium consistency.

More Prep

14. Brush oil or ghee on the idli moulds. Place a fried halved cashew in the center of the moulds.
15. Before you add fruit salt (Eno) or baking soda to the batter, take 2 to 2.5 cups water in a pot. Keep a small length trivet stand or a rack in the pot. Heat the water till it comes to a boil.
16. After 20 minutes, this is the consistency of the batter. In case the batter looks thick, add 1 to 2 tablespoons water to get a medium consistency. Rava absorbs water. So, the batter might thicken after 20 minutes. If the curd is thick, then also you may need to add more water. In case you have added more water in the beginning, you do not need to add any water at this step.
17. Sprinkle 1 teaspoon fruit salt (Eno) or ¼ teaspoon baking soda evenly over the batter. I have used Eno.
18. Mix very well, quickly.

Make Rava Idli

19. Pour the batter in the greased idli moulds.
20. Stack each idli plate and place them in the pot with the hot water. Cover with a lid and steam Suji Ki Idli for 10 to 12 minutes on medium heat.
21. I have used the Instant Pot for steaming and had set the time for 10 minutes (check notes section in recipe card on finer details for steaming in the IP as well as pressure cooker and pan). Keep a stop-watch or timer to check the time as Instant Pot does not beep in the steaming mode after the steaming time is over. It will continue to steam further. You can even steam idlis in an electric cooker, pan or pressure cooker for 10 to 12 minutes.
22. To check the doneness, a bamboo skewer or a fork inserted in the steamed idlis should come out clean. Remove the idli plates carefully and let them rest for 3 to 4 minutes. Then, with a spoon remove the idlis.
23. Serve Rava Idli hot with sambar, coconut chutney or coriander coconut chutney.

Serving Suggestions

Here are some of the common as well as some not so common ways that you can serve the Suji ki Idli. Check them out:

Coconut Chutney: Rava Idli tastes the best with the classic coconut chutney or a Coriander Coconut Chutney too.Sambar: These idlis made with rava also taste good with a sambar – a traditional South Indian vegetable stew cooked with lentils, vegetables and tamarind.Potato Sagu: Rava Idli and potato sagu – a lightly spiced potato curry from the cuisine of Karnataka – is a great combination.Idli Podi: Idli podi makes for a fabulous side with Rava Idli. It is a dry powder made with lentils and dried red chilies and has a spicy, earthy flavor along with a slight crunchy texture. Sesame oil or ghee is mixed with the podi to make a yum paste that is served with the idlis.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Quick Oats Idli (Requires No Fermentation) Rava Dosa Recipe (South Indian Suji ka Dosa) Ragi Idli Recipe Adai Recipe | How to make Adai Dosa This Rava Idli recipe from the archives first published in November 2013 has been updated and republished on February 2023.

title: “Rava Idli Easy And No Fermentation " ShowToc: true date: “2024-10-21” author: “William Cote”

About Rava Idli

Being an idli and Dosa lover, I never say no to the different varieties of both these quintessential South Indian preparations. This recipe of Rava Idli is a tried and tested formula of making really good idlis from cream of wheat or semolina at home. Also known as Suji Ki Idli (in Hindi) it is a soft, pillowy steamed savory cake made from rava or suji and is a popular variation of the traditional South Indian idli which is made with fermented rice and lentil batter. ‘Suji’ in Hindi, also referred to as ‘rava’ and ‘cream of wheat’ or ‘semolina’ in English, is basically ‘granulated wheat.’ Once you try this Rava Idli, you’ll know that it is equally fantastic and just as amazing as its classic counterpart. Sometimes, I feel this one is actually better as it brings in a change from you regular idlis. It is always great to have something different, on a daily basis. To elevate the nutrition quotient and make a more wholesome dish, I also add some grated carrots in the batter of this Suji Ki Idli. It also makes the idlis look pretty with specks of orange in them after getting steamed. However, this is not essential and you can skip adding it, if you wish to. In addition to the carrots, my recipe of Rava Idli also has fried cashews in it. I add a fried cashew in each compartment of the idli stand and then pour the batter in them. Once steamed, the fried cashew gives a really earthy flavor and texture to the idlis and makes them even more delicious.

About Rava Idli Recipe

Rava Idli recipe is made by mixing ghee roasted rava or suji (cream of wheat) with curd (yogurt), spices, herbs, water and a leavening agent like baking soda or fruit salt (Eno) to make a nice batter of medium consistency. The reaction of alkaline fruit salt or baking soda with the acidity of the curd helps in leavening the batter. Thereby, giving it a soft and fluffy texture. This flavorful batter is then steamed in an idli maker to make fluffy, pillowy cakes or Rava Idli. Traditionally, idlis are made of rice and lentils, which involves soaking the rice and lentils for 4 to 5 hours as well as grinding them and then fermenting the batter. As this recipe of Suji Ki Idli uses suji (cream of wheat), yogurt and a leavening agent instead, all that soaking or grinding time gets eliminated. Thus, making this an easy, instant recipe without any fermentation. For that reason, I make Rava Idli when I want some quick and easy breakfast or snack. This idli batter gets done within minutes and then, as the idli is steaming, I prepare the coconut chutney, which is the traditional dip to serve with idli.

How to make Rava Idli

Fry Cashews, Spices & Lentils

1. Heat 2 tablespoons ghee in a pan. Keep the heat to low or medium-low and add 14 halved cashews.
2. Stirring often, fry the cashews till golden. Remove with a slotted spoon draining the ghee and keep aside. Reduce the heat to low or medium-low.
3. To the same pan, add ½ teaspoon mustard seeds. Let the mustard seeds begin to splutter.
4. Add 1 teaspoon husked and split Bengal gram (chana dal).
5. Stirring often, fry chana dal till golden and crunchy. Then, add ½ teaspoon cumin seeds and fry for 4 to 5 seconds.
6. Now, add 10 to 12 chopped curry leaves, 1 pinch asafoetida (hing), 1 teaspoon finely chopped ginger and 1 finely chopped green chili (about ½ to 1 teaspoon chopped).
7. Mix well and fry for about 10 seconds. Keep the heat to a low.

Make Rava Idli Batter

8. Now, add 1 cup rava or suji (finer variety of cream of wheat or semolina).
9. Mix the rava very well with the ghee and other ingredients.
10. Roast rava till it become aromatic, changes color a bit (but should not get browned or golden) and the grains look separate. Stir often. Roasting rava takes about 5 to 7 minutes depending on the thickness and heaviness of the pan and the heat intensity. Once the rava is well roasted, keep the pan aside. Let the rava become warm.
11. To the roasted rava, add 2 tablespoons finely grated carrots, 2 tablespoons chopped coriander leaves and ½ teaspoon salt or as required. If adding any other grated vegetables or steamed green peas, then add them at this step.
12. Next, add ½ cup curd (yogurt) and ½ to ¾ cup water. Depending on the quality of rava and the thickness of curd, you can adjust the water. Tip 1: If the curd is liquid and has whey in it, then add ½ cup water. Tip 2: If the curd is very thick, then add ¾ cup water. Basically, you need to get a medium consistency batter.
13. Mix very well and let the batter rest, covered for 20 minutes. The idli batter is neither thick, nor thin in consistency. It has a medium consistency.

More Prep

14. Brush oil or ghee on the idli moulds. Place a fried halved cashew in the center of the moulds.
15. Before you add fruit salt (Eno) or baking soda to the batter, take 2 to 2.5 cups water in a pot. Keep a small length trivet stand or a rack in the pot. Heat the water till it comes to a boil.
16. After 20 minutes, this is the consistency of the batter. In case the batter looks thick, add 1 to 2 tablespoons water to get a medium consistency. Rava absorbs water. So, the batter might thicken after 20 minutes. If the curd is thick, then also you may need to add more water. In case you have added more water in the beginning, you do not need to add any water at this step.
17. Sprinkle 1 teaspoon fruit salt (Eno) or ¼ teaspoon baking soda evenly over the batter. I have used Eno.
18. Mix very well, quickly.

Make Rava Idli

19. Pour the batter in the greased idli moulds.
20. Stack each idli plate and place them in the pot with the hot water. Cover with a lid and steam Suji Ki Idli for 10 to 12 minutes on medium heat.
21. I have used the Instant Pot for steaming and had set the time for 10 minutes (check notes section in recipe card on finer details for steaming in the IP as well as pressure cooker and pan). Keep a stop-watch or timer to check the time as Instant Pot does not beep in the steaming mode after the steaming time is over. It will continue to steam further. You can even steam idlis in an electric cooker, pan or pressure cooker for 10 to 12 minutes.
22. To check the doneness, a bamboo skewer or a fork inserted in the steamed idlis should come out clean. Remove the idli plates carefully and let them rest for 3 to 4 minutes. Then, with a spoon remove the idlis.
23. Serve Rava Idli hot with sambar, coconut chutney or coriander coconut chutney.

Serving Suggestions

Here are some of the common as well as some not so common ways that you can serve the Suji ki Idli. Check them out:

Coconut Chutney: Rava Idli tastes the best with the classic coconut chutney or a Coriander Coconut Chutney too.Sambar: These idlis made with rava also taste good with a sambar – a traditional South Indian vegetable stew cooked with lentils, vegetables and tamarind.Potato Sagu: Rava Idli and potato sagu – a lightly spiced potato curry from the cuisine of Karnataka – is a great combination.Idli Podi: Idli podi makes for a fabulous side with Rava Idli. It is a dry powder made with lentils and dried red chilies and has a spicy, earthy flavor along with a slight crunchy texture. Sesame oil or ghee is mixed with the podi to make a yum paste that is served with the idlis.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Quick Oats Idli (Requires No Fermentation) Rava Dosa Recipe (South Indian Suji ka Dosa) Ragi Idli Recipe Adai Recipe | How to make Adai Dosa This Rava Idli recipe from the archives first published in November 2013 has been updated and republished on February 2023.