Mini Rava Idli Recipe | How to make Mini Rava Idli | South Indian Idli

What is Mini Rava Idli?

Instant, soft, tiny and spongy idli made of semolina (sooji) is mini rava idli. It can be used in multiple ways, can be fried with vegetables,  converted into tiny fritters, etc.  This is the recipe for instant mini idli. A special mould is used to prepare the mini idlis and same is easily available in the local markets or online. Recipes made using mini idlis are a hit amongst the kids. The same can be given in the tiffin too.

Let’s talk about the ingredients for Mini Rava Idli Recipe:

Any kind of semolina (rava/sooji) can be used to make instant mini rava idli. It is combined with yogurt and some water and some time, as in the mix is rested for some time. To make this instant version I have used fruit salt, Eno. You can use baking soda instead of Eno. Mini rava idli is basically the main ingredient for many recipes, for example, vegetable idli, mini idli pakora, etc. WIth the correct base, the whole recipe remains correct.

How To Make Mini Rava Idli

1. In a large bowl mix 1 and 1/2 cup semolina, 3/4 cup yogurt and 3/4 cup water. Mix everything well. Leave it on the kitchen counter for 5-6 hours.

2. Before preparing the batter, prepare the steamer and grease the idli moulds.

3. After the batter has rested for 5-6 hours, the batter would have thickened. Add 1/4 cup water or as required. The batter should have pouring consistency.

4. Add salt to taste, 1 tsp powdered sugar and 1/3 tsp baking soda. Mix well. Check the seasoning and consistency.

5. Pour the batter in greased idli moulds. Place it in the steamer. Steam for 4-5 minutes on medium flame.

6. Once the idlis are cooked, switch off the flame. Take out the idli moulds. Let them cool on the counter for 2-3 minutes. The white, tiny, absolutely soft idlis are ready. This is the wow moment of the recipe. Thereafter demould the idlis.

7. Play with these cuties as you like. As in tempering them or cook with vegetables etc.

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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