Apr 12, 2016

Soft Rava Idli Recipe - Sooji Idli Recipe

Rava idli is my favorite, i love it so much. But hubby is not a big fan of it. So i dont make it often when hubby is around. But if i want to make some breakfast for myself alone, i am happy to give this a go. This is my no fail recipe for rava idli, it turns out to be soft and fluffy. I have already shared a vegetable rava idli recipe in my blog. This is my simple rava idli recipe and it best served with any chutney..

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 10 mins
Cooking Time : 8 mins
Makes : 8 to 10 idlies


Rava / Sooji - 1 cup
Plain Yogurt / Curd - 3/4 cup
Water as needed
Salt to taste
Baking Soda or Cooking Soda - 1/2 tsp
Whole Cashews as needed

For Seasoning:
Oil - 1 tsp
Mustard Seeds / Kaduku - 1 tsp
Urad dal / Ulundu Paruppu - 1 tsp
Asafoetida / Hing / Kaya Podi - a pinch
Dry Red Chilli or Green Chillies - 1 chopped
Curry leaves - 1 sprig
Turmeric Powder - 1/2 tsp


Take sooji and yogurt in a bowl and mix well. Set aside for 5 mins.

Now add in water to reach the perfect thick consistency. Add salt and mix well. Set aside.

Make seasoning, by heating some oil and crackling in the spices. mix well..Pour it into the batter and mix well.

Add little baking soda and mix well.

Now grease idli plate lightly with oil and place cashews in the center. Spoon batter in and steam cook for 5 to 8 mins.

Now remove the plates and remove the idlies carefully using a spoon.

Serve hot with chutney.

Take sooji in a bowl

add thick unsour yogurt

mix well and set aside for 5 mins

now you can see the sooji has got nice and thick

add water

add salt

mix till it reaches the perfect consistency

now make seasoning, heat oil in a pan

add mustard seeds

add urad dal

add in dry red chillies or chopped green chillies

add in some curry leaves

add in some asafoetida

add some turmeric powder

mix well

pour it in

mix well

just before you make idli, add some baking soda

mix really well

grease idli plates

place a cashew in the center

soon some batter

now it is done




  1. Can we use baking powder instead of baking soda?

  2. why the idlis are in red color.i dont think so it is because of turmeric powdder??whats the reason???

  3. Tell me how your idlis got red color

  4. @Anonymousit is because of the action of turmeric and yogurt and baking soda, it got red when steaming

  5. Thanks for the recipe, this turned out awesome.
    The red color was not as even as yours. Wherever red chillies were spread the idlis got reddish tint..otherwise it was yellow.

  6. @Anonymousit is because of the action of turmeric and yogurt and baking soda, it got red when steaming

  7. Will the idles be white if I skip turmeric powder?

  8. The colour of the idli actually adds credits to the receipt.. they look lovely..

  9. Dear sis Aarthi, I tried making rava idli & onion chutney based on your recipe, and I never cooked idlis or chutneys before. And for a first timer, it turned out really good & it made me very happy! Thank you so much to your step by step explanation & pics, it was extremely helpful! Please continue being so inspiring! :-)

  10. Can we keep the remaining batter in the refrigerator for further use how long will it be good

  11. Dear Aarthi,

    Thank you for your awesome recipes. Especially the instant ones are extremely useful and i can't thank enough :) What makes it even more fun is your picture makes it even more tempting to try out new dishes! I don't even call my mom to ask for recipes, I check your blog :)

  12. Dear Aarthi,
    I have fallen in love with your recipes. I tried rava idli and peanut garlic chutney following your recipe. It turned out so well. Next going to try Besan ladoo. After that, I'll let you know how it turned out. Keep up your good work. Congrats!


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