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rava semiya idli recipe

Rava Semiya Idli Recipe

Rava Semiya Idli recipe that can be made in a jiffy to serve for breakfast or dinner.
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Resting Time 15 mins
Total Time 35 mins
Course Breakfast
Cuisine South Indian
Servings 8 Idlis


  • Rava or Sooji - 1/2 cup
  • Semiya or Vermicelli - 1/2 cup
  • Curd or Yogurt - 1 cup
  • Salt - to taste

For tempering:

  • Mustard seeds - 1 tsp
  • Channa dal - 1/2 tsp
  • Green chili - 1 small
  • Ginger - 1/8 tsp grated (optional)
  • Curry leaves - 4 to 5 torn
  • Oil - 2 tsp


  • Heat a pan and dry roast rava (sooji) over low flame, taking care not to brown it. When you hold it in your fist, you should feel the heat. Transfer to a bowl and keep aside.
  • To the same pan, add semiya (vermicelli) and dry roast till golden brown over low flame. Transfer to the same bowl and set aside.
  • Heat a tadka pan or the same pan for tempering. Add oil and when it gets warm, add mustard seeds and let it splutter.
  • Add channa dal, finely chopped green chilies, ginger (if using), curry leaves and cook for 5 seconds till the dal gets golden brown. Set aside.
  • To the roasted ingredients, add the tempering, curd, salt and mix well. It should be very thick. Set aside for 10 - 15 mins.
  • Grease idli moulds and drop spoonfuls of batter into the indents till full. If the batter is too thick like a dough, add 2 to 3 tbsp water and whisk till it comes to dropping consistency.
  • Steam for 10 mins or till a skewer inserted comes out clean.
  • Remove the idlis with a spoon.
  • Serve these rava semiya idlis piping hot with chutney and sambar.