This is a quick and easy variation of the traditional South Indian idli made by the utilization of semolina, more commonly known as suji or rava. Suji idli, also called rava idli, is a soft and light idli with a great fluffy texture. This is one of the tasty, healthy, and easy-to-make breakfast or snack recipes. The recipe for suji idli begins with the roasting of suji in a pan till it becomes slightly golden and aromatic. Then roasted suji is mixed with yoghurt and water along with a pinch of salt to make smooth and lump-free batter. Allowing it to rest would absorb the moisture into semolina, giving it a perfect batter consistency for idlis. Just before steaming, a little bit of baking soda or eno fruit salt is added to make sure the idlis rise perfectly and remain soft. The batter is dropped into greased idli moulds and steamed nearly for 15 minutes till it gets well-cooked. The idlis come light, spongy, and very fragrant, so long as chutney, sambar, or even just a little ghee sprinkle goes in with them. This is a very easy recipe to make, though a much healthier version of idli since it uses semolina, which, by the way, is a rich source of fibre and very low in fats. Suji idli is ideal for those busy mornings or just as a nutritious snack. It's the perfect choice for anyone looking to indulge in the traditional flavours of idli with a twist!

• 1 cup suji
• 1 cup curd
• 1/2 tsp salt
• Baking soda

• Let's prepare the suji idlis. This involves simply roasting 1 cup of rava, sooji, or semolina. You will need a large pan over medium heat to which you add the rava. Roast it for about 5 minutes, stirring all the time so that the rava does not burn.
• Try to roast it so that it has a very pleasant aromatic and very light golden colour. Don't burn it; that gives the idlis a burnt taste. Roasting also lends a smoky flavour to the idlis, besides preventing them from sticking after they are made. Once the rava is roasted, transfer it to a plate and allow it to cool absolutely.
• Allow it to cool completely. After cooling, move it over to a mixing bowl. Add to it 1 cup of curd and 1/2 Tsp of salt.
• Curd forms the base for the idli batter and is essential for giving the perfectly desired tanginess along with softness.
• Mix everything well, taking care that no lumps form in the mixture. Lumps would play havoc with the texture of the idlis at this stage.
• Let this rava curd mixture sit and rest for about 20 minutes until it is smooth. While the rava is resting, it absorbs moisture from the curd and expands to form a thicker consistency in the batter, giving lighter and fluffier idlis.
• If the batter gets too thick after resting, you can add ¼ cup of water or more according to the desired consistency. The batter should be of the same consistency as a normal idli batter—neither too thin nor too thick.
• It's time to add the leavening agent just before steaming the idlis. You have two options for this: either ¼ teaspoon of Eno fruit salt or just a pinch of baking soda. It is these ingredients that make the idlis soft and fluffy.
• They create air pockets within the batter as it steams. Put the eno or baking soda into the batter and give it a gentle mix. Mix lightly and immediately because overmixing deflates the batter, making the idlis very dense.
• Add the required quantity of water to your idli steamer or pressure cooker to steam. Grease the idli moulds with a little oil so that the batter does not stick to it. Once the leavening is well combined with the batter, pour the batter into the idli moulds as soon as possible.
• Do not wait long at this step because air bubbles from the leavening will begin to fizz out if the batter is kept sitting for some time.
• Place the idli moulds inside the steamer and cover it. Steam the idlis on medium heat for nearly about 15 minutes. It will determine whether the idlis are done or not by inserting a toothpick or knife in the centre of one idli; it will come out clean if the idlis get cooked.
• Once the idlis are done steaming, take them out of the steamer and let them cool down for a minute or two before taking them out from the moulds. Take the idlis out of the moulds with a spoon very gently and place them on a serving plate. The rava idlis must be soft, fluffy, and light.
• It's best enjoyed when hot, with a dollop of coconut chutney and sambar. Of course, you can have it also with tomato or peanut chutney or even simple yoghurt dip.
• Such idlis are light enough to be enjoyed as breakfast, snack, or dinner; healthy, filling, and satisfactory as a meal.
• In comparison, traditional idlis are not always prepped as quickly, while rava idlis can be a readily prepared, quick-to-make dish. It will help you prepare soft, fluffy idlis with perfect ingredients and very few simple steps.
• However, in case you seek a quick breakfast or even something light yet full of fulfilment, then Rava idlis are the best choice. Taste the process and enjoy these scrumptious idlis with your favourite chutneys and sambar!