Instant Rava Semiya Idli Recipe | Vermicelli Semolina Idli | Idli Recipes
Recipe for making soft, light and porous Semiya Rava Idli. This is an instant idli which does not require fermentation. Recipe with step by step pictures for guidance.
Servings Prep Time
12Idlis 10minutes
Cook Time Passive Time
15minutes 30minutes
Servings Prep Time
12Idlis 10minutes
Cook Time Passive Time
15minutes 30minutes
For idli batter
For tempering/tadka
For garnishing/decoration
  • 10-12nos cashewnutsbroken into halfs
  • 1/2 carrotgrated
  • 1/2teaspoon Oilfor greasing idli plates
  1. Heat a skillet or pan on medium heat with 2 teaspoons of ghee. Add 1 cup of rava and roast in medium heat until it turns light brown and fragrant. Set aside.
  2. In the same skillet, add 1 cup of semiya and roast in medium heat until it turns crisp and slightly brown. Add it along with the rava and set aside to cool to room temperature.
  3. Heat 1 teaspoon of ghee in a pan, add 1 teaspoon of mustard seeds and wait for it to splutter, add 1/2 teaspoon each of chana dal and urad dal and roast until they turn golden brown. Add finely chopped green chilies and saute for a few seconds. Add this tadka/tempering to the roasted rava-semiya mixture.
  4. To the rava-semiya mixture, add 1/2 teaspoon of turmeric powder, 1 teaspoon of salt and give it a quick mix. Now, add 1 cup of whisked sour curds (make sure curd is in room temperature) and mix thoroughly. Let this Idli batter mixture rest for about 15 minutes.
  5. After 15 minutes, add 1/2 cup water/thin buttermilk to adjust the consistency to resemble idli batter. Now, just before we are ready to steam the idlis, add 1/2 teaspoon of baking soda (sodium bi-carbonate) to the Idli batter. Give it a quick mix. The Idli batter is ready now to make Idlis.
  6. Prepare the Idli plates as per instruction in the recipe notes above. Steam the Idlis for 15 minutes in low-medium heat.
  7. Serve hot with chutney/sambar.
Recipe Notes

Try and use only ghee for this recipe. Ghee helps to elevate the taste and does not leave you with an uncomfortable feeling in the throat after you eat. This usually happens when you make it with oil.