How to Make Soft and Fluffy Rava Idli at Home: A No-Fermentation Recipe
Akanksha Tiwari | Thu, 17 Jul 2025
Rava Idli is a quick, no-ferment, south Indian dish made with semolina (sooji), curd and simple spices. It is a soft and fluffy idli to suit your busy mornings or light dinner. Now you can make this instant healthy dish in the comfort of your own kitchen using simple steps, tips and tasty variations.
( Image credit : Pixabay )
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Craving something light, delicious, and easy to digest? Rava Idli is your answer. Unlike traditional idli made with rice and dal that requires fermentation, this version uses semolina (sooji) and can be made instantly—perfect for busy mornings or lazy evenings. Here's how you can make soft, spongy Rava Idlis at home with simple ingredients.
Step 1: Roast the Rava
Heat a pan and dry roast the semolina on low flame until it turns slightly golden and aromatic. Keep stirring to avoid burning. Once roasted, transfer it to a bowl and let it cool.
Step 2: Prepare the Seasoning
In a small pan, heat oil or ghee. Add mustard seeds, chana dal, urad dal, curry leaves, green chilies, and ginger. Sauté till the dals turn golden. You can also add cashews at this stage for extra crunch. Add this tempering to the roasted rava.
Step 3: Make the Batter
Mix in curd and salt into the rava. Slowly add water to make a thick, smooth batter. Let it rest for 10–15 minutes. The rava will soak up moisture, so adjust the consistency if needed, it should be pourable but not watery.
Step 4: Add the Rising Agent
Just before steaming, add Eno fruit salt or baking soda. Mix gently. You’ll notice the batter become fluffy and airy.
Step 5: Steam the Idlis
Grease idli moulds with oil. Pour the batter into the moulds and steam them for 10–12 minutes on medium heat. Insert a toothpick—if it comes out clean, the idlis are done.
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Ingredients:
idli Ingredients
( Image credit : Freepik )
- 1 cup Rava (semolina/sooji)
- ½ cup curd (fresh and slightly sour)
- ¾ cup water (adjust as needed)
- 1 tsp Eno fruit salt or ½ tsp baking soda
- Salt to taste
For Seasoning:
- 1 tsp mustard seeds
- 1 tsp chana dal
- 1 tsp urad dal
- 1 tbsp finely chopped ginger
- 1-2 chopped green chilies
- 8-10 curry leaves
- 2 tbsp oil or ghee
- Optional: 2 tbsp grated carrot, chopped coriander, or cashews
Step-by-Step Method:
Rava idli
( Image credit : Pixabay )
Step 1: Roast the Rava
Heat a pan and dry roast the semolina on low flame until it turns slightly golden and aromatic. Keep stirring to avoid burning. Once roasted, transfer it to a bowl and let it cool.
Step 2: Prepare the Seasoning
In a small pan, heat oil or ghee. Add mustard seeds, chana dal, urad dal, curry leaves, green chilies, and ginger. Sauté till the dals turn golden. You can also add cashews at this stage for extra crunch. Add this tempering to the roasted rava.
Step 3: Make the Batter
Mix in curd and salt into the rava. Slowly add water to make a thick, smooth batter. Let it rest for 10–15 minutes. The rava will soak up moisture, so adjust the consistency if needed, it should be pourable but not watery.
Step 4: Add the Rising Agent
Just before steaming, add Eno fruit salt or baking soda. Mix gently. You’ll notice the batter become fluffy and airy.
Step 5: Steam the Idlis
Grease idli moulds with oil. Pour the batter into the moulds and steam them for 10–12 minutes on medium heat. Insert a toothpick—if it comes out clean, the idlis are done.
Tips for Soft Idlis:
- Don’t let the batter sit too long after adding Eno/baking soda. Steam immediately.
- If curd is too thick, dilute slightly with water.
- Add veggies like carrots, peas, or chopped spinach for variation.
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