Instant Suji Ki Idli is one of those few dishes I learned to cook as a novice housewife. Even to date, I am equally fond of these cottony soft steamed dumplings dipped in piping hot mix vegetable sambar accompanied by a perfectly brewed cup of filter coffee. The uncomplicated process to prepare this suji idli is always one of those pleasurable experiences in the kitchen when, deep down in your heart as a cook, you are affirmative about the flawlessness of the result.
Are rava and sooji same?
Sooji and rava are the different names of the flour produced from wheat. The English translation of both terms is semolina only. In many parts of India, especially Southern states, the sooji is also known as rava. So don’t get confused if the packet of sooji is labeled as rava or vice-versa. For making instant idli, you need fine rava or chiroti rava.
Watch Rava Idli Video
Serving Suggestion
You can serve rava idli with various South Indian curries and condiments. Here are a few of our favourite serving suggestions:
Tomato Chutney Tomato Garlic Rasam Mix Vegetable Sambar Coconut Coriander Chutney
How To Use Leftover Rava Idli
The best way to use leftover rava idli is to make Chilli Idli or Idli Manchurian. Then, you can serve it as a teatime snack or breakfast like an upma. You can store leftover idli in the fridge for 3 – 5 days in an airtight container. follow us on Instagram and Youtube for video recipes.
