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Rava/ Sooji /Semolina Idli

Jyoti Behrani
Rava Idli - a quick and easy, popular Indian breakfast recipe. These idli or steamed cake are made with semolina and are served with some Sambar (lentils curry) and some Cranberry coconut chutney. These are instant idli and require no grinding or fermentation.
Prep Time 40 mins
Cook Time 5 mins
Total Time 45 mins
Course Breakfast/Brunch, Main Course
Cuisine Indian
Servings 12 Idli


  • 1 cup Rava/SOOJI (Semolina)/Cream of Wheat
  • 2 tbsp Oil
  • 1/2 tsp MUSTARD SEEDS
  • 1 tsp URAD DAL
  • 1 tsp CHANA DAL
  • 1/8 tsp Asafoetida / HING
  • 1-2 Green chili, chopped (as per taste)
  • 1/2 inch Ginger, chopped
  • 8-10 RAW CASHEWS, broken
  • Salt to taste
  • ½ cup thick yogurt
  • 1/2-3/4 cup water, (add more if needed)
  • 1/2 tsp ENO (Fruit salt)
  • Handful of fresh coriander, chopped
  • 1 sprig curry leaves, around 8-10 leaves (optional)

For steaming the Idli:

  • 1-1/2 cup water
  • Oil for greasing the Idli mold



  • In a pan heat oil. When oil is hot add mustard seeds, let the mustard seeds splutter. Reduce the heat to medium, add urad dal, chana dal, saute for 2-3 minutes, or until lentils change color to light brown.
  • Add asafoetida, green chili, ginger and broken cashews, saute for a minute.
  • Add semolina, salt to taste. Roast the mixture on low to medium heat until the semolina is puffed, around 4-5 minutes. As the rava gets roasted, it turns aromatic. Continue to stir the rava often to prevent any burnt rava. 
    Note: The semolina does not change color, it only gets puffed.
  • Transfer the roasted rava to a bowl, add yogurt, mix well. Gradually add water and make a smooth batter, keep this batter aside for 30 minutes to an hour max.
  • After 30 minutes, check the consistency of the batter, it should not be too thick or too thin. The rava absorbs all the liquid as it is soaked. Therefore, if the batter looks too thick add couple of tablespoons of water, and adjust the consistency of the batter. 


  • Turn ON Instant Pot to saute mode (high), add 1-1/2 cups of water to the inner pot of IP and bring it to a boil. 
  • While water is heating, grease the Idli mold with some oil. 
  • Add fruit salt to the batter and mix well. Pour spoonful of batter into each mold. 
  • Place the Idli stand in IP. Cover the IP with a glass lid. Note: You can use the IP lid with pressure value on venting position. 
  • Cancel saute mode. Turn ON steam mode, set external timer for 8 minutes. Note: IP timer does not work with steam mode.
  • After 8 minutes, insert a clean knife in the center of the idli, if it comes out clean, then idli is done. If not, steam idli for couple of minutes more. It takes around 8-10 minutes for idli to cook. Note: Do not overcook the idli it will turn hard.
  • Once Idli are done, carefully remove the Idli stand, using a spoon or a knife, remove Idli from the mold.
  • Idli is ready to be served. Serve Idli with some sambar and coconut chutney.


  1. INSTRUCTIONS FOR STOVE TOP RAVA IDLI - Take a pot big enough to hold the idli stand. Add water, bring it to a boil. Follow the same recipe as Instant Pot
  2. PRO TIPS FOR SOFT, FLUFFY RAVA IDLI - please refer to the post as discussed earlier.
  3. SERVING SUGGESTIONS FOR RAVA IDLI - please refer to the post as discussed earlier.
  4. HOW TO STORE RAVA IDLI - please refer to the post as discussed earlier.
Keyword idli, rava idli, sooji idli, semolina cake,instant pot, instant pot idli, instant pot rava idli, vegetarian recipes