Rava Idli Recipe – Authentic Potato & Suji Steamed Cakes

Last Updated on 2 months by Neha Deshmukh

Rava Idli Recipe – Authentic Potato & Suji Steamed Cakes

Hey everyone! If you’re looking for a breakfast that’s both comforting and surprisingly easy to make, you have to try Rava Idli. These fluffy, steamed cakes are a staple in South Indian homes, and honestly, once you get the hang of it, you’ll be making them all the time. I remember the first time I attempted these – a little nervous about the steaming part, but so thrilled when they puffed up perfectly! Let’s dive in.

Why You’ll Love This Recipe

Rava Idli (also known as Suji Idli) is a fantastic alternative to traditional rice idlis. It’s quicker to prepare – no lengthy soaking or grinding required! – and has a lovely, slightly textured bite. Plus, the addition of potato makes them extra soft and flavorful. They’re perfect for a quick weekday breakfast, a light dinner, or even a festive brunch.

Ingredients

Here’s what you’ll need to make these delicious Rava Idlis:

• 1 potato
• 2 tbsp oil
• ?? tsp mustard seeds
• ?? tsp cumin seeds
• 1 tsp chana dal (split chickpeas)
• Pinch of hing (asafoetida)
• Few curry leaves
• 2 green chilies, slit
• 1 cup rava / suji (semolina)
• ?? cup curd (yogurt)
• ?? tsp salt
• 2 tbsp coriander leaves, chopped
• ?? cup water
• ?? tsp eno / fruit salt

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Potato Varieties & Their Impact

Any starchy potato will work well here – Russet, Yukon Gold, or even red potatoes are fine. I usually use Russets because they give a really smooth texture. About 200-250g of potato is ideal.

The Role of Rava/Suji – Choosing the Right Type

You want to use fine rava/suji for the best texture. Coarse rava can result in a slightly grainy idli. Look for the kind labeled “fine semolina” or “idli rava” if you can find it.

Understanding Hing (Asafoetida) & Its Benefits

Hing might smell a little…interesting on its own, but trust me, it adds a wonderful savory depth to the tempering. It’s also known for aiding digestion! A small pinch is all you need.

Regional Variations in Tempering – South Indian Flavors

The tempering is where you can really customize things. Some families add a dried red chili to the tempering for extra heat, or a sprinkle of turmeric for color. Feel free to experiment!

Curd (Yogurt) – Full Fat vs. Low Fat & Its Effect on Texture

I prefer using full-fat curd (yogurt) for a richer, softer idli. However, low-fat curd will work in a pinch. Just be aware that the texture might be slightly less fluffy. About 180-200ml of curd is a good starting point.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel the potato and blend it with about ½ cup (120ml) of water into a smooth paste. Set this aside – it’s the base of our fluffy idlis!
2. Now, heat the oil in a kadai (a deep, round-bottomed pan). Add the mustard seeds. Once they splutter, add the cumin seeds, chana dal, hing, curry leaves, and green chilies. Sauté for a minute or two until the dal turns golden brown.
3. Add the rava/suji to the kadai and roast on low-medium heat for about 3-4 minutes, stirring constantly. You want it to become fragrant, but not brown. Remove from heat and let it cool completely. This is important – warm rava will activate the Eno later.
4. In a large bowl, combine the cooled roasted rava, potato puree, curd, salt, and coriander leaves. Mix well.
5. Let the mixture rest for about 15 minutes. This allows the rava to absorb the moisture and develop a good texture.
6. After 15 minutes, check the batter consistency. It should be thick but pourable. If it’s too thick, add a little water, a tablespoon at a time, until you reach the right consistency.
7. Just before you’re ready to steam, add the Eno/fruit salt to the batter and gently mix it in. You’ll notice it starts to fizz – that’s exactly what we want!
8. Grease your idli plates with a little oil. Pour the batter into the idli molds, filling each cavity about ¾ full.
9. Steam the idlis for 15 minutes. A good sign they’re done is when a toothpick inserted into the center comes out clean.
10. Turn off the heat and let the idlis cool slightly in the steamer before removing them.

Expert Tips

A few little secrets to idli success!

Achieving the Perfect Fluffy Texture

The key to fluffy idlis is not overmixing the batter after adding the Eno. Gently fold it in just until combined.

Troubleshooting Common Issues – Batter Too Thick/Thin

• Too Thick: Add water, one tablespoon at a time, until you reach a pourable consistency.
• Too Thin: Add a tablespoon of rava at a time, letting it sit for a few minutes to absorb the moisture.

The Importance of Resting the Batter

Resting allows the rava to properly hydrate, resulting in a softer, more flavorful idli. Don’t skip this step!

Steaming Techniques for Evenly Cooked Idlis

Make sure your steamer has enough water and the heat is on medium. Avoid lifting the lid frequently during steaming, as this can release steam and affect the cooking process.

Variations

Let’s get creative!

Vegan Rava Idli

Substitute the curd with vegan yogurt (soy or coconut-based work well).

Gluten-Free Rava Idli (Confirming Rava Source)

Ensure your rava/suji is certified gluten-free, as some brands may process it in facilities that also handle wheat.

Spice Level Adjustments – Adding Green Chilies or Red Chili Powder

Add more green chilies for extra heat, or a pinch of red chili powder to the tempering. My friend, Priya, loves adding a tiny bit of Kashmiri chili powder for a beautiful color.

Festival Adaptations – Ganesh Chaturthi & Breakfast Options

These are often made during Ganesh Chaturthi as an offering. They also make a fantastic breakfast served with sambar and chutney!

Serving Suggestions

Rava Idlis are best served warm with:

• Coconut Chutney: A classic pairing!
• Sambar: A lentil-based vegetable stew.
• Spicy Tomato Chutney: For those who like a little kick.

Storage Instructions

Leftover idlis can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming or microwaving.

FAQs

Let’s answer some common questions!

What type of potato is best for Rava Idli?

Russet or Yukon Gold potatoes work best because of their high starch content, which helps create a soft texture.

Can I make the batter ahead of time? If so, for how long?

You can prepare the batter up to the point of adding the Eno/fruit salt and store it in the refrigerator for up to 24 hours. Add the Eno just before steaming.

What can I substitute for Eno/Fruit Salt?

Baking soda can be used as a substitute, but you’ll need to add a little lemon juice to activate it. Use about ½ tsp baking soda and 1 tsp lemon juice for every tsp of Eno.

My idlis are too hard. What went wrong?

Likely culprits are overmixing the batter after adding the Eno, using coarse rava, or not resting the batter long enough.

Can I steam the idlis in an Instant Pot?

Yes! Use the steam function and place a trivet in the Instant Pot. Add 1.5 cups of water and steam for 12-15 minutes.