Soft & Fluffy Rawa Idli Recipe (Sooji Idli)
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About Soft & Fluffy Rawa Idli Recipe (Sooji Idli)
Enjoy a delightful South Indian breakfast with this easy Rawa Idli recipe! These fluffy, savory steamed cakes made from semolina (rava or sooji) are a healthy and delicious alternative to traditional idli. Perfect for a quick and nutritious start to your day, this recipe provides a step-by-step guide to achieving perfectly soft and light idlis every time.
Unlike store-bought instant mixes, making Rawa Idli from scratch allows you to control the ingredients and create a preservative-free, flavorful experience. The combination of semolina, yogurt, and aromatic spices results in a subtly sweet and savory taste that's sure to become a family favorite. This recipe is also easily adaptable to dietary needs, making it a versatile and healthy choice for all.
Whether you're a seasoned cook or a beginner, this recipe is designed for simplicity and success. Get ready to impress your family and friends with these unbelievably soft and delicious homemade Rawa Idlis!
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Recipe Time & More
Prep15 minutes
Cook45 minutes
Total1 hour
Ingredients
For the Tempering
- 2 tsp Oil vegetable or refined oil
- 1/2 tsp Mustard Seeds rai
- 1 pinch Asafoetida hing
- 1 tbsp Split Chickpea split chickpeas, gram dal. you can use 1/2 tbsp for less intensity
- 6-8 Cashews broken into small pieces
For the Idli Batter
- 1 cup Semolina sooji / fine semolina
- 1 cup Yogurt plain yogurt or curd
- 1/2 tsp Salt or to taste
- 1/4 - 1/2 cup Water add gradually, as needed to achieve desired consistency
- 1 tsp Eno Fruit Salt for fluffiness, or baking soda
For Serving (Optional)
Instructions
Prepare the Tempering
- Heat oil in a pan. Add mustard seeds; once they splutter, add asafoetida, cashews, and chana dal. Sauté for 30 seconds on low heat.
Roast the Semolina
- Add the semolina to the pan and roast on medium heat, stirring constantly until lightly browned. Be careful not to burn it. Transfer to a plate to cool.
Prepare the Batter
- In a bowl, combine the roasted semolina, yogurt, and salt. Add water gradually, mixing well to avoid lumps. Let the batter rest for 15 minutes.
Steam the Idlis
- Heat water in a steamer. Grease idli molds with oil.
Add Eno and Steam
- Add Eno fruit salt to the batter and gently mix. You'll see bubbles form.
Steam and Serve
- Pour the batter into the greased idli molds. Steam on medium heat for 10-15 minutes. Turn off the heat, let cool slightly, and then remove the idlis. Serve hot with coconut chutney and sambar.
Recipe Notes
Expert Tips for Perfect Rawa Idli
- Use fine semolina (rava) for the best results. Coarse semolina may result in a slightly grainy texture.
- Don't over-roast the semolina; it should be lightly browned, not dark. Over-roasting can make the idlis bitter.
- Resting the batter for 15 minutes allows the semolina to absorb the liquid, resulting in softer idlis.
- Adding Eno just before steaming creates a light and airy texture. Don't overmix after adding Eno.
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Recipe Nutrition
Calories: 1200kcalCarbohydrates: 56gProtein: 34gFat: 101gSaturated Fat: 6gPolyunsaturated Fat: 28.5gMonounsaturated Fat: 57gSodium: 1140mgFiber: 6gSugar: 16g
Saba Shaikh
Articles: 176
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This looks incredible! Thank you.
Great recipe! I’m eager to try it.
This looks so appealing! Thanks for sharing.