Learn how to make Instant Rava Semiya Idli recipe with step by step pictures. Quick, easy and delicious Instant Semiya Idli makes for great breakfast or dinner!
In my blog there is no dearth for breakfast recipes and especially of the idli recipes. Idli & dosa recipes are my absolute favorite breakfast options and I have a pretty soft corner for idli varieties. In my yet another quest to make a different type of idli, I ended up making an instant version of Rava Semiya Idli recently. I served it with two different chutneys hotel-style, which made it a block-buster at home!
Instant Semiya Rava Idli
In South Indian households, Semiya and Rava/Sooji are kitchen staples that can be converted into a quick upma in no time. This recipe of Rava Semiya Idli is made with a combination of wheat vermicelli and roasted semolina (rava/sooji). Like any other instant idli recipe, this one uses thick curd/plain yogurt along with baking soda/eno fruit salt to fluff them on steaming. There is no grinding, no waiting for the batter to ferment and at the same, it is brilliant when served hot for both breakfast or dinner.
Tips and Important Notes to make Perfect Rava Semiya Idli
Instant Semiya Idli is very simple and straight forward, a beginner-friendly recipe that can be made by anyone. Below are some of the points to keep in mind, to get the texture and taste of the semiya idli right.
- It is important to use roasted vermicelli that is not too thick. Similarly, I use roasted sooji/rava.
- Even though both semiya and rava are pre-roasted it is always good to roast them again before making the batter.
- This recipe calls for thick curd – I always use fresh curd as I cant stand the sour taste. If you prefer a slight tang to the idlis, use sour curd.
- The resting time allows both the semiya and sooji to absorb the flavors, don’t skip it.
- I use fruit salt (plain eno) or baking soda to fluff up the idlis. You can avoid it, but the idlis turn hard and specifically after cooling down. So I wouldn’t recommend making this recipe without it irrespective of the resting time.
- Don’t cook the idlis for more than 7-8mins on medium flame. Any longer will cause the idlis to go soggy.
- Rest the idlis for 5-6 mins after taking out of the pot and then remove them from the plate.
Instant Vermicelli Idli Serving Suggestions
Instant Semiya Rava Idlis are best served hot and immediately out of the idli pot. Any South Indian chutney or Tiffin Sambar goes really well with it.
Check out other Breakfast ideas
- Oats Rava Idli
- Watermelon Rind Dosa
- Overnight Oats
- Onion Rava Dosa
- Ragi Idiyappam
- Red Rice Cabbage Adai
Rava Semiya Idli Recipe with Step by Step Pictures
In a heavy bottomed pan, dry roast semiya/vermicelli on low flame for about 5-6 mins. Remove onto a mixing bowl.
In the same pan dry roast rava/sooji/semolina on low flame for about 7-8 mins. The rava should be aromatic with a nutty flavor and beginning to change color. Remove the roasted rava onto the mixing bowl.
Meanwhile in a small pan, heat 1 teaspoon oil. Add mustard seeds and chana dal. As mustard seeds splutter and chana dal turns golden brown, add ¼ teaspoon asafoetida, 1-2 finely chopped green chillies & 2 tablespoon of finely chopped fresh curry leaves.
As both rava and semiya cool down, add 1.5 cups of thick fresh curd and the prepared tempering. Mix well.
Add salt as needed along with 2 tablespoon finely chopped coriander leaves. If needed, add upto ½ cup water to adjust the consistency. Let it rest for 15-20 mins.
Now add the cooking soda/eno salt, quickly mix it well ensuring there are no lumps without beating the air out of the dough.
Fill the greased idli mould with the batter.
Steam cook it for 8-9 mins on medium flame.
Rest for 5 mins before removing the idlis.
Serve hot with chutney of your choice and sambar.
Recipe Notes
- Don’t leave the batter out for too long after adding the cooking soda/eno, if it fizzes out it doesn’t yield soft idlis.
- Don’t steam for more than 10 mins as it affects the texture of the idlis.
Recipe Card
📖 Recipe
Rava Semiya Idli | Instant Vermicelli Idli
Equipment
- Thick Bottomed Kadai/Fry Pan
- Small Fry Pan
- Idli Pot
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 cup Roasted Semiya
- ½ cup Rava/Sooji/Semolina
- 1.5 cups Thick Fresh Curd/Plain Yogurt
- ½ cup Water adjust as needed
- 1 teaspoon Oil
- ½ teaspoon Mustard Seeds
- 1 tablespoon Chana Dal
- ¼ teaspoon Asafoetida
- 1-2 Green Chillies Finely Chopped
- 2 tablespoon Finely Chopped Curry Leaves
- 2 tablespoon Finely Chopped Coriander Leaves
- 1 Eno Packet or ½ teaspoon Baking Soda
Instructions
- In a heavy bottomed pan, dry roast semiya/vermicelli on low flame for about 5-6 mins. Remove onto a mixing bowl.
- In the same pan dry roast rava/sooji/semolina on low flame for about 7-8 mins. The rava should be aromatic with a nutty flavor and beginning to change color. Remove the roasted rava onto the mixing bowl.
- Meanwhile in a small pan, heat 1 teaspoon oil. Add mustard seeds and chana dal. As mustard seeds splutter and chana dal turns golden brown, add ¼ teaspoon asafoetida, 1-2 finely chopped green chillies & 2 tablespoon of finely chopped fresh curry leaves.
- As both rava and semiya cool down, add 1.5 cups of thick fresh curd and the prepared tempering. Mix well.
- Add salt as needed along with 2 tablespoon finely chopped coriander leaves. If needed, add upto ½ cup water to adjust the consistency. Let it rest for 15-20 mins.
- Now add the cooking soda/eno salt, quickly mix it well ensuring there are no lumps without beating the air out of the dough.
- Fill the greased idli mould with the batter.
- Steam cook it for 8-9 mins on medium flame.
- Rest for 5 mins before removing the idlis.
- Serve hot with any chutney of your choice and sambar.
Notes
- Don’t leave the batter out for too long after adding the cooking soda/eno, if it fizzes out it doesn’t yield soft idlis.
- Don’t steam for more than 10 mins as it affects the texture of the idlis.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
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