sooji idli recipe | instant rava idli | suji idli | instant suji ki idli |
by Tarla Dalal

sooji idli | instant rava idli | suji idli | instant suji ki idli | with 16 amazing images.

sooji idli requires no fermenting or grinding and hence called instant suji ki idli. suji idli batter is made from rava, curds, coriander and water. The batter is topped with a tempering of mustard seeds, cumin seeds, urad dal, cashew nuts and curry leaves. sooji idlis are then cooked in a steamer.

Feeling like having Idlis for breakfast, but have not prepared and fermented the batter? Not to worry! Opt for instant suji ki idli.

Try this south indian sooji idli which is sure to please you with its soft and fluffy texture and interesting flavour. The addition of curds gives the suji idli a slight sourness akin to traditional fermented batter, while coriander and the tempering boost its taste further.

Not only is this sooji idli quick and tasty, it also looks very attractive as the tempering, which is mixed and steamed with the batter settles all over the idlis making them look very nice and appetizing.

I would like to share some important tips to make the perfect instant rava idli. 1. Curd/ buttermilk are important ingredients to soak semolina for the sooji idli. 2. Mix Sooji Idli batter well with the help of a whisk. Ensure the batter is completely lump-free. 3. When the bubbles form (due to additon of fruit salt), mix gently. Do not over mix the batter or else the air bubbles will escape making the suji idli hard. 4. Pour a little tempering of sooji idli batter into each greased idli mould. Do not overfill the moulds, as the rava idli will rise on cooking and you do not want them to spill out. 5. Cool slightly and remove the suji idli from the mould. If you are facing difficulty in removing the sooji idli then dip a knife in little oil and loosen the edges using a knife or remove them with the help of a wet spoon.

Stuffed Rava Idli Vegetable Sandwich is a variant of sooji idli which is equally quick to make. With a little planning you can try other idli variants like Dal and Vegetable Idli or Shepu Sweet Idlis

Readymade idli batter handy? Then try Double Decker Idlis Stuffed with Potato and Chutney or Rice and Moong Dal Idli.

Enjoy how to make sooji idli | instant rava idli | suji idli | instant suji ki idli with detailed step by step photos and video.

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about sooji idli recipe▼

directions to make sooji idli batter step by step recipe▼

making tempering for suji idli▼

how to make sooji idli with step by step photo▼

how to pack suji idli▼

tips for instant rava idli▼

video of sooji idli recipe▼

calories of sooji idli recipe▼

Sooji Idli ( Suji Idli) recipe - How to make Sooji Idli ( Suji Idli)

For The Sooji Idli Batter
1 cup semolina (rava / sooji)
1/4 cup curd (dahi)
1 tbsp finely chopped coriander (dhania)
salt to taste
3/4 tsp fruit salt

Other Ingredients For Sooji Idli
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1 tsp urad dal (split black lentils)
1 tbsp cashew nuts (kaju) , broken into pieces
4 to 6 curry leaves (kadi patta)
1 tsp finely chopped green chillies
a pinch of asafoetida (hing)

For Serving With Sooji Idli
sambhar
coconut chutney

Method
For the sooji idli batter

To make the sooji idli, combine all ingredients together, except the fruit salt, with 1 cup of water in a deep bowl, mix well and cover and keep aside for 10 minutes.

How to proceed to make sooji idli

Heat the oil in a small non-stick pan, add the mustard seeds, cumin seeds, urad dal , cashewnuts, curry leaves, green chilies and asafoetida and sauté on a medium flame for 1 minute.
Add this tempering to the prepared semolina batter and mix well.
Just before steaming, add the fruit salt and mix gently.
Pour 2 tbsp of the sooji idli batter into each greased idli mould and steam in a steamer for 8 to 10 minutes.
Cool the sooji idlis slightly, demould and serve immediately with sambhar and coconut chutney.

Nutrient values (Abbrv) per idli

Energy	44 cal
Protein	1.3 g
Carbohydrates	7.4 g
Fiber	0.1 g
Fat	0.9 g
Cholesterol	0.5 mg
Sodium	2.9 mg

Click here to view calories for Sooji Idli ( Suji Idli)

Quick Rava Idlis Video by Tarla Dalal

Sooji Idli ( Suji Idli) recipe with step by step photos

Directions to make sooji idli batter

To make Sooji Idli batter, first in a deep bowl, take 1 cup rava /sooji (suji).
Add curd to it. Curd/ buttermilk are important ingredients to soak semolina for the sooji idli.
Now add chopped coriander. Dhania is an optional ingredients for the suji idli recipe.
Add salt to taste and 1 cup of water.
Mix Sooji Idli batter well with the help of a whisk. Ensure the batter is completely lump-free.

Cover with a lid and keep aside for 10 minutes. The sooji idli batter does not require any grinding or fermenting so, you can quickly whip up suji idli for breakfast in no time.

Making tempering for suji idli

To make a tempering for Suji Idli, first heat the oil and ghee in a small non-stick pan.
Add the mustard seeds.
When the seeds crackle, add the cumin seeds and urad dal.
Add the cashewnuts. Sauté till they are golden in colour.

Add the curry leaves.
Finally, add green chillies and asafetida. Sauté tempering of Sooji Idli on a medium flame for 1 minute.
Add this Sooji Idli tempering to the batter.
Mix well and our sooji idli | instant rava idli | suji idli | instant suji ki idli | batter is ready. The batter should neither be thick or thin. If you do not make the idlis immediately, the batter will become thick as rava absorbs water so, adjust to medium consistency by adding 1-2 tbsp of water.

How to make sooji idli with step by step photo

To make Sooji Idli, first heat water in a steamer or pressure cooker.

Just before steaming, add the fruit salt and 2 tsp of water over the tempering of Sooji Idli batter.
When the bubbles form, mix gently. Do not over mix the batter or else the air bubbles will escape making the suji idli hard.
Pour a little tempering of Sooji Idli batter into each greased idli mould. Do not overfill the moulds, as the rava idli will rise on cooking and you do not want them to spill out.
To check whether they have cooked properly or no, insert a toothpick or a knife in the centre of the idli if it comes out clean, your instant sooji idlis are cooked. If not, then steam for some longer.
Cool slightly and remove the suji idli from the mould. If you are facing difficulty in removing the sooji idli then dip a knife in little oil and loosen the edges using a knife or remove them with the help of a wet spoon.

Enjoy soft and light sooji idli | instant rava idli | suji idli | instant suji ki idli | with authentic sambhar and coconut chutney.

How to pack suji idli

Allow rava idli to cool completely, pack in an air-tight tiffin box, with the chutney in a separate air-tight box.

Tips for instant rava idli

Curd/ buttermilk are important ingredients to soak semolina for the sooji idli.
Mix Sooji Idli batter well with the help of a whisk. Ensure the batter is completely lump-free.
When the bubbles form (due to additon of fruit salt), mix gently. Do not over mix the batter or else the air bubbles will escape making the suji idli hard.

Pour a little tempering of sooji idli batter into each greased idli mould. Do not overfill the moulds, as the rava idli will rise on cooking and you do not want them to spill out.
Cool slightly and remove the suji idli from the mould. If you are facing difficulty in removing the sooji idli then dip a knife in little oil and loosen the edges using a knife or remove them with the help of a wet spoon.