Rava Semiya Idli | Instant Vermicelli Idli

Ingredients

• 150 g (1 cup)roasted vermicelli
• 80 g (½ cup)rava (sooji or semolina)
• 360 ml (1½ cups)thick plain yoghurt
• 120 ml (½ cup), as neededwater
• 5 ml (1 tsp)oil
• ½ tspmustard seeds
• 1 tbspchana dal
• ¼ tspasafoetida
• 1–2green chillies, finely chopped
• 2 tbspfresh curry leaves, finely chopped
• 2 tbspfresh coriander leaves, finely chopped
• 1 packetEno fruit salt (or ½ tsp bicarbonate of soda)
• to tastesalt

Instructions

1. 1

   Roast the vermicelli

   In a heavy-based pan, dry-roast the vermicelli over a low heat for about 5–6 minutes. Transfer it to a mixing bowl.

2. 2

   Roast the semolina

   In the same pan, dry-roast the semolina over a low heat for about 7–8 minutes, until it smells nutty and aromatic and starts to change colour. Add it to the bowl.

3. 3

   Make the tempering

   Meanwhile, heat 1 tsp oil in a small pan. Add the mustard seeds and chana dal; when the seeds pop and the dal turns golden brown, stir in the asafoetida, chopped green chillies and curry leaves.

4. 4

   Mix the batter

   Once the semolina and vermicelli have cooled, add the yoghurt and prepared tempering. Mix well.

5. 5

   Season and rest

   Add salt to taste and the chopped coriander. Add up to ½ cup water if needed to adjust the consistency, then leave the batter to rest for 15–20 minutes.

6. 6

   Add the raising agent

   Add the Eno fruit salt or bicarbonate of soda and mix quickly until there are no lumps, taking care not to beat out the air.

7. 7

   Fill the moulds

   Spoon the batter into greased idli moulds.

8. 8

   Steam the idlis

   Steam over a medium heat for 8–9 minutes.

9. 9

   Rest before removing

   Leave the idlis to rest for 5 minutes before taking them out of the moulds.

10. 10

    Serve with sides

    Serve hot with chutney of your choice and sambar.

What are rava semiya idlis?

Idli is a South Indian steamed savoury cake, traditionally made from a fermented rice-and-lentil batter. This instant-style version uses semolina and vermicelli instead, with yoghurt providing moisture and a gentle tang.

Roasting the grains first builds a warm, nutty aroma, while the mustard-seed and curry-leaf tempering gives the mild batter a savoury lift. The quick-acting raising agent helps make the idlis light without a long fermentation.

Nutrition and macros by portion

The nutrition label shows one serving as written: 96 calories, 4g protein, 17g carbs, 2g fat.

Most of the carbohydrates come from the semiya and semolina, while the yoghurt contributes protein and some fat. The oil and tempering add a little more fat, and serving the idlis with sambar or a vegetable-rich chutney is a practical way to round out the plate.

Roasting the grains

Vermicelli: Keep the heat low and stir as it roasts for 5–6 minutes, so it warms evenly without scorching.

Semolina: Give it about 7–8 minutes in the same pan. It is ready when fragrant and just beginning to colour; let both roasted ingredients cool before adding yoghurt.

Getting the tempering right

Mustard and dal: Add these to the hot oil and wait for the seeds to pop and the chana dal to turn golden. This gives the tempering a toasted, savoury base.

Chilli and leaves: Add the asafoetida, chillies and curry leaves after the dal has coloured. Stir briefly so the leaves release their aroma without burning.

Choosing the batter consistency

Yoghurt: Thick yoghurt gives the mixture body and tang. Add the water gradually, stopping once the batter can be spooned into the moulds without being stiff or runny.

Resting: Leave the mixture for 15–20 minutes so the semolina and vermicelli can absorb moisture. Check the consistency afterwards and adjust with a little water if necessary.

Adding the raising agent

Timing: Stir in the Eno or bicarbonate of soda just before filling the moulds, then work quickly so the raising effect is not lost while the batter stands.

Mixing: Fold or stir just until evenly combined and lump-free. Vigorous beating can knock air out of the batter and make the steamed idlis denser.

Steaming and doneness

Heat: Steam the filled, greased moulds over a medium heat for 8–9 minutes, as directed. Avoid lifting the lid repeatedly, which interrupts the steaming.

Rest: Allow the cooked idlis to stand for 5 minutes before removing them. This brief pause helps them release from the moulds more neatly.

What to serve with them

Chutney: Coconut chutney is a familiar partner, while tomato or coriander chutney brings a brighter, sharper contrast.

Sambar: Serve the idlis hot with sambar for a more substantial meal. Spoon it alongside or over the idlis just before eating.

Recipe notes & tips

• Use a heavy-based pan and keep the heat low when dry-roasting to avoid scorching the grains.
• Let the roasted semiya and semolina cool before mixing them with the yoghurt.
• Add water a little at a time because the batter thickens as it rests.
• Grease every idli mould lightly so the cooked idlis are easier to remove.
• Have the steamer ready before adding the Eno or bicarbonate of soda.
• Serve the idlis soon after steaming for the softest texture.

Variations

• Adjust the chilli: Use one chilli for a milder tempering or two for more heat.
• Try a different chutney: Pair the idlis with tomato or coriander chutney instead of coconut.
• Use bicarbonate of soda: Replace the Eno packet with ½ tsp bicarbonate of soda, as specified.
• Add extra herbs: Increase the fresh coriander for a more pronounced herbal flavour.
• Change the semiya: Use another plain roasted vermicelli variety, keeping the listed quantity.

Common mistakes to avoid

• Over-roasting the grains: They can taste bitter; keep the pan on a low heat and stop when fragrant.
• Adding all the water at once: The batter may turn too loose; add it gradually and check after resting.
• Mixing in the raising agent too early: It may lose its lift while standing; add it just before steaming.
• Beating the batter hard: This can make the idlis less airy; mix only until the raising agent is distributed.
• Removing the idlis straight away: They may stick or break; leave them in the moulds for 5 minutes first.

How to store

Refrigerate leftover idlis in an airtight container for up to 2 days. Reheat by steaming briefly or warming in a microwave with a little water to help keep them soft.

Frequently asked questions