Rava Idli (Suji Idli, Semolina Dumplings)

Rava Idli-Semolina Dumplings
Rava Idli-Semolina Dumplings

While I love idlis, I sometimes run out of batter. This is where Rava Idlis come in. They are a quick and easy to make and are also a bit more spicier than Idlis.

Rava Idlis are especially handy in winter or the monsoon when the idli batter simply refuses to ferment!


When you have unexpected guests!


  1. Rava/Semolina/Suji – 1 Cup
  2. Curd – 1 Cup
  3. Grated Coconut – 1 tbsp
  4. Udad Dal – 1 tsp
  5. Chana Dal – 1 tsp
  6. Rai/Mustard Seeds – 1/2 tsp
  7. Cashew Nuts – 3 or 4
  8. Green chillies – 2 or 3
  9. Oil – 1 tbsp
  10. Soda Bi-Carb – 2 pinches
  11. Turmeric (optional) – a pinch
  12. Salt to Taste
  13. Curry Leaves – A few


  1. On medium heat, in a kadai/wok, roast rava till it starts to turn light brown.
  2. Set aside the roasted rava to cool.
  3. Add curd, salt, finely chopped green chillies, grated coconut, and turmeric.
  4. Mix well.
  5. Add a more water or curd, if required. The consistency should be like that of regular idli batter.
  6. Heat the oil.
  7. Add mustard seeds to it.
  8. When the mustard seeds splutter, add the udad dal and chana dal.
  9. Fry till light brown.
  10. Break and add cashew nuts.
  11. Fry for a few seconds.
  12. Add the fried dals to the rava-curd mix.
  13. Mix well and set aside for 30 mins.
  14. Add soda and mix well.
  15. Add a more water or more curd, if required. The consistency should be like that of regular idli batter.
  16. Make rava idlis as you would make regular idlis.
  17. Serve hot with fresh Coconut Chutney, Sambhar, or Chutney Powder!


  • Use sour curd if you can. That way you can reduce the quantity of soda.
  • You can make the idlis without soda. In this case, add more curd (sour, if available) and also 1 tbsp oil.
  • The batter must rest for 30 mins for the rava to soften. Otherwise the idlis will be dense and gritty.

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