Sojja Kudumu (Rice Rava Idli): Soft, Fluffy South Indian Steamed Cakes

40 minutes

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Sojja Kudumu (Rice Rava Idli): Soft, Fluffy South Indian Steamed Cakes - Plattershare - Recipes, food stories and food lovers

4.60 from 5 votes
Indian

About Sojja Kudumu (Rice Rava Idli): Soft, Fluffy South Indian Steamed Cakes

Discover the delightful Sojja Kudumu, a treasured Arya Vysya breakfast recipe featuring soft, fluffy steamed rice and rava idlis. This unique South Indian specialty boasts a wholesome blend of rice, moong dal, chana dal, and fresh coconut, creating a light yet satisfying meal perfect for any time of day.
Unlike traditional idlis, Sojja Kudumu requires minimal oil, making it a healthier and equally delicious alternative. The gentle steaming process ensures a melt-in-your-mouth texture, while the subtle flavors of the dals and coconut create a truly unforgettable culinary experience. This recipe is a testament to the rich and healthy culinary traditions of the Arya Vysya community.
Prepare to be mesmerized by the soft texture and delightful taste of these unique idlis. Perfect for breakfast or a light dinner, this recipe is easy to follow and sure to become a family favorite.
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Recipe Time & More

Prep10 minutes
Cook30 minutes
Total40 minutes
Calories906 kcal
Serves4
Served AsBreakfastDinner
Recipe TasteSalty

Ingredients
 

For the Batter

  • 1 cup Rice or overnight., raw, use medium-grain rice if possible; soak for at least 4 hours
  • 1/2 cup Lentils black, or overnight., soak for at least 4 hours, split black lentils
  • 1/4 cup Semolina also known as sooji or cream of wheat. use the coarser variety for best texture., thick
  • 1/4 cup Mung Bean or overnight., soak for at least 4 hours, split yellow lentils
  • 1/4 cup Chickpea or overnight., soak for at least 4 hours, split chickpeas
  • 1/2 cup Coconut freshly, grated, use about 1 medium-sized coconut.

Other Ingredients

  • 1 tbsp Coconut Oil
  • 1 tsp Salt adjust to taste.
  • 7 cup Water for boiling and cooking the batter. may need slight adjustment depending on the consistency of your batter.
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Instructions
 

Prepare the Dal and Rice

  • Soak the urad dal, moong dal, and chana dal in separate bowls of water for at least 4 hours, or preferably overnight. Rinse the raw rice thoroughly. Grind the soaked dals and rice into a smooth batter, adding a little water if necessary to achieve a smooth consistency.

Cook the Batter

  • In a large pot, bring 7 cups of water to a boil. Add the grated coconut and 1 tbsp of coconut oil to the boiling water. Add the ground batter to the boiling water, stirring constantly to prevent lumps from forming.

Finish the Batter and Shape Idlis

  • Reduce the heat to low and continue stirring until the batter thickens and the water is mostly absorbed. The batter should resemble a soft, slightly sticky dough. Remove from heat and allow to cool slightly.

Steam the Idlis

  • Grease your idli plates with oil. Spoon the batter into the molds, filling them about ¾ full. Steam the idlis in a steamer for 15-20 minutes, or until they are cooked through and firm to the touch.

Serve

  • Once cooked, allow the idlis to cool slightly before gently removing them from the plates. Serve hot with your favorite chutney or sambar.

Recipe Notes

Expert Tips for Perfect Sojja Kudumu

  • Soaking is Key: Soaking the dals and rice for a longer period ensures a smoother, fluffier batter.
  • Consistency Matters: The batter should be thick enough to hold its shape but not so thick that it’s difficult to spoon into the idli molds.
  • Gentle Stirring: Avoid over-stirring the batter while it’s cooking, as this can make it tough.
  • Don't Overcook: Over-steaming can result in dry idlis; check for doneness at around 15 minutes and adjust as needed.

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4.60 from 5 votes

Recipe Nutrition

Calories: 906kcalCarbohydrates: 128gProtein: 40gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 855mgFiber: 23gSugar: 4g

Subhashni Venkatesh
Subhashni Venkatesh

I am a native of Kanyakumari district, brought up in Tiruchirapalli, and settled in Tirunelveli. I started exploring cooking at the age of 15 and learned a variety of recipes from my two grandmothers, friends, aunts, mother, and mother-in-law.

Cooking is, of course, my passion. I work as a teacher, and my colleagues love to receive recipes and tips from me, just as I enjoy learning from them. My son and husband encourage me to experiment with and innovate new dishes."

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