Sooji Idli | Instant sooji idli

What is sooji idli?

Idli is basically a steamed cake. It is prepared using rice and urad dal and includes fermentation of a few hours. Sooji idli is prepared (as the name suggests) using sooji i.e. semolina and this instant version does not require any fermentation. Sooji idlis are very spongy, soft and delicious. The best part is that they are very versatile. Sooji idlis can not only be served with a number of curries and chutney, but there are also different ways in which they can be fried and stuffed.

Let’s talk about the ingredients for sooji idli

Sooji idli calls for some semolina and yogurt (dahi). Regular sooji has been used. You can use fine quality sooji for this recipe. For best results, dry roast sooji for 2 minutes on a low flame, without changing its color at all. Apart from that yogurt is required. Do not use sour yogurt. To fasten the process of fermentation, fruit salt, that is Eno has been used. This is the basic version of sooji idli. They are plain and simple and versatile. Sooji idlis form the basic ingredient for many recipes.
Other idli recipes on the blog are instant rava idli, these are very flavourful and instant idlis; mini idlis, these cuties are sure to win the hearts of your cuties; vegetable idli, soft idlis given an absolutely crunchy, colorful and delicious twist.

How To Make Sooji Idli

1. Mix semolina, yogurt, and water : In a mixing bowl add 1 cup semolina, 1 cup yogurt, and 1/4 cup water.


2. Add salt and sugar and mix everything well : Add in salt to taste and 1/2 teaspoon of sugar. Mix everything well.


3. Let the batter rest, grease idli plates and prepare the steamer : Leave the batter to rest for some 10-15 minutes. While the batter rests, prepare the plates of idli stand by greasing them with some oil. Also, prepare the steamer. Add required quantity of water and let it come to a boil.


4. After 10 minutes, add fruit salt and oil : After 15 minutes the batter would have thickened. Now add in one teaspoon of oil and one teaspoon fruit salt. To activate the fruit salt, add 2 teaspoons of water on it and then mix it well.


5. Fill idli plates with batter and steam it : Pour the batter in the idli plates. Tap it nicely. Put in the steamer. Steam for 10-12 minutes or till done.


6. After 10 to 12 minutes idlis are ready : Check idli after 10 minutes by inserting a knife. it should come out clean otherwise, steam them further for 2 minutes. Let them cool down for 2-3 minutes. Thereafter de-mold them.


7. Bon appétit : Enjoy instant sooji idli with sambar and coconut chutney.


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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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