Rawa / Sooji Idli | रवा इडली | Instant Idli recipe | Breakfast recipe | Chef Ranveer Brar

yogurt

🥗Healthier: buttermilk

💰Cheaper: milk + vinegar

Buttermilk adds tanginess with fewer calories.

semolina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

vegetables

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini adds moisture while carrots are budget-friendly.

baking soda

🥗Healthier: baking powder

💰Cheaper: none

Baking powder can be used for a similar leavening effect.

Start by sautéing wheat semolina (rawa) on low flame until it puffs up, ensuring it doesn't turn golden brown.

Remove the sautéed rawa into a bowl and let it cool.

Keep the cooled mixture in the refrigerator to help with fermentation.

Add sour yogurt (curd) to the cooled rawa mixture.

Add water to achieve the desired batter consistency, ensuring the semolina absorbs the water.

Let the batter rest for a minimum of 20 minutes or up to 1 hour for fermentation.

If resting for only 20 minutes, add a little baking soda to help with fermentation.

Ensure the steamer is at high temperature before placing the batter in molds.

Spoon the batter into idli molds and steam for about 3 minutes, as the batter has already fermented for 1 hour.

Check the idlis for a honeycomb texture and remove them from the molds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens