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Soft and fluffy Instant Rava Idli served on a plate

Instant Rava Idli

Skip the long overnight fermentation! This warm, soft, and fluffy instant Rava Idli recipe uses simple semolina and yogurt to create the ultimate comforting South Indian breakfast in under 30 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 200 g Fine Semolina Rava/Sooji (Dry-roasted until fragrant)
  • 240 ml Fresh Yogurt Curd (Slightly sour works best)
  • 120 ml Water Adjust as needed for consistency
  • 1 tsp Fruit Salt Eno (Unflavored)
  • 1 tbsp Vegetable Oil or Ghee For tempering
  • 1 tsp Mustard Seeds
  • 1 tsp Split Bengal Gram Chana Dal
  • 1 tsp Black Gram Urad Dal
  • 1 sprig Curry Leaves Finely chopped
  • 1 inch Fresh Ginger Finely grated
  • 1 small Carrot Grated (about 30g)
  • 8 whole Cashew Nuts Split into halves

Method
 

  1. Dry-roast 200g of fine semolina in a pan over medium-low heat for 4-5 minutes until a warm, sandy aroma fills your kitchen. Set aside to cool completely.
  2. Heat oil or ghee in the pan. Splutter the mustard seeds, then fry the chana dal, urad dal, and cashew halves until they turn a light, golden brown. Stir in the green chilies, ginger, and curry leaves for 30 seconds.
  3. Pour the hot tempering over the cooled semolina. Add the grated carrots and salt to taste, mixing thoroughly to coat the grains.
  4. Stir in 240ml of yogurt and 120ml of water to form a smooth, slightly runny batter. Let it rest for 15 minutes to allow the semolina to absorb the moisture and swell.
  5. While resting, bring water to a rolling boil in your steamer. Grease your idli molds generously with oil or ghee.
  6. Gently fold 1 teaspoon of Eno into the batter with a splash of water until it foams up. Spoon into the molds and steam on medium-high heat for 10-12 minutes.