Suji Idli Recipe
Written by Sneh Chaudhry on July 14, 2023
Traditionally idli recipes were prepared with rice and urad dal in combination with raw rice as the main ingredient, however, it was invented by the popular restaurant chain, Mavalli Tiffin Rooms (MTR) of Bangalore. According to them, during World War II, when rice, which is the staple item used in idli, was in short supply, they experimented with making idli using semolina and created rava idli.
- 1 cup rava / semolina/suji (coarse)
- 1 cup curd/yoghurt
- ½ tsp salt
- ¼ cup water
- ¼ tsp eno fruit salt or a pinch of baking soda
First, in a large pan roast 1 cup of rava for 5 minutes or till it turns aromatic.
Allow it to cool completely, and transfer the roasted rava to a mixing bowl.
Add in 1 cup curd, ½ tsp salt and combine well without forming any lumps.
Allow to rest for 20 minutes or till rava / sooji absorbs water.
Add ¼ cup water or as required to prepare idli batter consistency.
Jst before steaming the idlis, add in ¼ tsp eno fruit salt or a pinch of baking soda and give a gentle mix.
Pour the batter immediately onto greased idli plate.
Steam them on a medium flame for 15 minutes or till the idli are cooked completely.
Finally, serve soft sooji idli or plain rava idli along with chutney and sambar.