June 16, 2025

Rawa (Rava/Semolina) Idli recipe

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Rawa Idli is a popular South Indian breakfast dish. It uses rava (semolina or suji), curd (yoghurt), and a leavening agent like Eno fruit salt or baking soda. Unlike traditional idlis that need fermentation, Rava Idli is an instant recipe. It is soft, fluffy, and light.

The main ingredients used in Rava Idli are very simple and easily available:

Rava (Semolina/Suji): This is the base of the idli.
Curd (Yoghurt): Adds moisture and a slight tangy flavour.
Water: Used to adjust the consistency of the batter.
Baking Soda or Eno: Makes the idlis soft and fluffy.
Salt: For taste.

You can also add optional garnishes like:

Fried cashew nuts for crunch.
Grated carrots for colour and nutrition.
Chopped coriander leaves for freshness

Eno salt vs baking soda.

Eno salt and baking soda are both used to make food soft and fluffy. They help the batter rise by creating bubbles when mixed with curd or water. Eno fruit salt is a mix of baking soda and citric acid. It works quickly and is often used in instant recipes like Rava Idli. Baking soda is also a raising agent, but it needs something sour, like curd or lemon juice, to work well. Both help make idlis light and airy. You should steam the idlis right after adding Eno or baking soda to keep them soft.

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Why is Rava Idli Special?

Rava Idli is very easy to prepare. It does not need overnight fermentation like traditional idlis. You can make it in just 20–30 minutes. It is light on the stomach and great for kids and adults alike.
Rava Idli is also very versatile. You can add your favourite vegetables or spices. You can even pack it in a lunchbox or eat it as a snack.

Rawa Idli tastes best with Green kurma, Coconut chutney, Tomato chutney or Sambar. You can also enjoy it with pickle or a little ghee on top for extra flavour.

Rawa Idli is a quick, healthy, and delicious South Indian dish. It’s perfect for busy mornings or when you want a simple and comforting meal. Whether you are new to Indian cooking or a regular home cook, Rava Idli is a must-try recipe that you can make anytime.

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Coconut chutney

Coconut chutney is a South Indian delight made with grated coconut, green chillies, and other ingredients and blended into a smooth, creamy consistency and tempered with fresh curry leaves. It can be served with various South Indian dishes, such as dosa, idli, pongal and vada.

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Green Kurma (South Indian Style) Recipe

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Rawa (Rava/Semolina) Idli recipe

Print Recipe

Rava Idli is a quick, steamed South Indian breakfast made with semolina (rava), curd, and a leavening agent like Eno or baking soda—no fermentation needed. It's soft, fluffy, and often enhanced with optional garnishes like cashews, carrots, and coriander.

Course Breakfast

Cuisine Indian

Prep Time 10

Cook Time 20

Resting time 30

Total Time 1

Servings 4

Author sumisculinarynotes

Ingredients

For the batter:

1 cup Rava fine semolina / suji
2 cups Curd Greek yoghurt, mildly sour
¼ to ½ cup Water adjust as needed
½ tsp baking soda or 1 tsp Eno fruit salt
Salt to taste

Garnish (optional)

Cashews
Grated carrot
Chopped coriander leaves

Instructions

Make Batter:

Mix rawa, curd and salt in a bowl. Cover and let it rest for 30 minutes.
Add water gradually to make a thick but pourable batter.
Just before steaming, add baking soda.
Mix gently the batter will rise and become airy.
Mix quickly and gently—do not overmix—as the air bubbles help with fluffiness.

Steam Idlis:

Grease idli moulds. Add grated carrot and chopped coriander leaves.
Pour batter into each mould (about ¾ full).
Steam in an idli steamer or a large pot with a lid.
Cook on high flame for 5 minutes and another 10–12 minutes on medium heat.
Check with a toothpick – it should come out clean.
Serve hot with green kurma, coconut chutney or sambar.

Notes

Use fine semolina, also known as Bombay rava or upma rava.

Mildly sour curd helps activate the baking soda, giving the idlis a soft and fluffy texture.

If the curd is too fresh (not sour at all), fermentation won’t be as effective, and the idlis may turn out dense or flat.

If the curd is too sour, it will overpower the flavour and make the idlis taste tangy or unpleasant.

Taste it: It should have a slight tang, like curd, about 1 day old at room temperature or 2–3 days old from the fridge.

If using store-bought curd: Look for plain yoghurt with a bit of natural sourness (avoid sweetened or flavoured kinds).

Frequently Asked Questions

Can I use regular curd instead of Greek yoghurt?

Yes, you can use regular plain curd. Greek yoghurt is thicker and gives a richer texture, but regular curd works just fine. Just adjust the water content to get the right batter consistency.

Do I need to ferment the batter?

No. Unlike traditional idli batter, Rava Idli does not require fermentation. The use of baking soda or Eno gives the necessary fluffiness instantly.

Can I make Rava Idli without Eno or baking soda?

Leavening agents are essential for soft idlis. Without them, your idlis will turn out dense. However, you could try naturally fermented versions by letting the batter sit longer with a bit of sour curd, but results may vary.

Why are my Rava Idlis hard or dense?

This usually happens if:
The batter is too thick or too dry.
You let the batter sit too long after adding Eno/soda (you should steam immediately).
You used old or inactive baking soda/Eno.

Can I make the batter ahead of time?

Yes, you can prepare the batter (without Eno/soda) and store it in the fridge for a day. Add Eno or baking soda just before steaming.

Can I make Rava Idli without a steamer or idli stand?

Yes. You can:
Use small bowls or silicone cupcake moulds in a regular steamer.
Use a large pot with a trivet and plate to mimic a steamer.
Even a pressure cooker without the whistle can work.

What are good additions or variations?

You can mix in:
Sautéed mustard seeds, curry leaves, and green chillies.
Vegetables like grated carrots, peas, and corn.
Finely chopped spinach or bell peppers.

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Rawa (Rava/Semolina) Idli recipe

Eno salt vs baking soda.

Why is Rava Idli Special?