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Delightful and Healthy Suji Idli: The Perfect Instant Breakfast Recipe
Samira Vishwas | October 30, 2025 11:24 AM CST

Suji Idli (or Rava Idli) is a quick, healthy, and fluffy South Indian delicacy that has gained popularity across the country as an excellent breakfast option. Unlike traditional idlis made from rice and lentil batter, this version uses semolina (suji/rava) and yogurt, making it instantly ready for preparation. It’s light on the stomach, nutritious, and incredibly tasty!

Here is the complete recipe to make soft and spongy Suji Idlis that your family will love.

Ingredients

Category Item Quantity Notes
For Idli Batter Suji (Rava/Semolina) 1.5 cups Medium grain is ideal
  Plain Yogurt (Curd) 1 cup Should be slightly sour
  Water As needed About 1/2 to 3/4 cup
  Salt 1 tsp (or to taste)  
  Eno Fruit Salt (or baking soda) 1 tsp For instant fermentation and fluffiness
For Tempering (Tadka) Oil (preferably refined) 2 tbsp  
  Mustard Seeds (Rai) 1 tsp  
  Urad Dal (Split Black Gram) 1 tsp Adds crunch
  Curry Leaves 8-10 leaves  
  Ginger 1 tsp Finely chopped
  Green Chili 1-2 Finely chopped (adjust heat)
  Cashews (Optional) 8-10 halves For garnish and flavor
  Chopped Coriander 2 tbsp For mixing and garnish

Instructions

1. Prepare the Batter

  1. Roast the Suji: Heat a heavy-bottomed pan and lightly dry roast the suji on low heat for 5-7 minutes until it turns aromatic. Ensure it doesn’t change color. Let it cool slightly.
  2. Mix the Batter: Transfer the roasted suji to a large mixing bowl. Add the yogurt, salt, and about ½ cup of water. Mix well to form a thick, lump-free batter. The consistency should be similar to pancake batter.
  3. Rest: Cover the bowl and let the batter rest for 20-30 minutes. The suji will absorb the liquid and thicken. If the batter becomes too thick after resting, add a little more water (1-2 tablespoons at a time) to adjust the consistency.

2. Prepare the Tempering (Tadka)

  1. Heat Oil: Heat the 2 tablespoons of oil in a small pan.
  2. Fry Spices: Add mustard seeds. Once they splutter, add urad dal. Fry until the dal turns golden brown.
  3. Add Aromatics: Add curry leaves, chopped ginger, green chilies, and cashew pieces (if using). Sauté for 30 seconds until the ginger is fragrant.
  4. Combine: Pour the tempering mixture immediately into the suji batter and mix thoroughly. Add the chopped coriander.

3. Steam the Idlis

  1. Pre-steaming Prep: Bring 2-3 cups of water to a boil in the idli steamer. Grease the idli molds lightly with oil or ghee.
  2. Add Eno: Just before steaming, sprinkle the Eno Fruit Salt (or baking soda) over the batter. Add 1 tablespoon of water on top of the Eno to activate it.
  3. Mix Gently: Mix the batter very quickly and gently until foamy. Do not overmix, as this will release the air bubbles and make the idlis dense.
  4. Pour: Immediately pour the batter into the greased idli molds, filling them about three-quarters full.
  5. Steam: Place the idli stand into the steamer. Cover the steamer and steam the idlis for 10 to 12 minutes on medium to high heat.
  6. Check Doneness: Insert a toothpick or a knife into an idli; if it comes out clean, the idlis are done.
  7. Serve: Let the idlis rest for 2 minutes before unmolding them carefully with a spoon.

Serving Suggestions

Suji Idlis are best served hot and fluffy. Pair them with:

  • Coconut Chutney: A classic accompaniment, providing a rich, creamy flavor.
  • Sambar: A tangy, flavorful lentil and vegetable stew.
  • Groundnut (Peanut) Chutney: A delicious alternative to coconut chutney.

Enjoy this tasty and quick breakfast treat!

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