This traditional breakfast is an instant version prepared out of rava / semolina. There is no soaking, grinding or fermenting required in this method and the idlis are absolutely soft and fluffy. They are light on the tummy and a sumptuous breakfast, served with coconut chutney and sambar.

Prep Time – 5 minutes
Cook Time –
 15 minutes

Serving – 4 people


  • 1 cup Semolina (makes 16 idlis)
  • 2 tbsp. Oil
  • 1 tsp. Mustard Seeds
  • 1-2 sprig Curry Leaves
  • 1/4 tsp. Asafoetida
  • 1 tbsp. Chana Dal
  • 1 tsp. Urad Dal
  • 2 green chilies, chopped
  • 1 tsp. sambar powder (opt)
  • 2 tbsp. fresh grated Coconut
  • Salt to taste
  • 1 cup Curd
  • 3-4 tbsp. Coriander leaves, chopped
  • 1 tsp. eno fruit Salt
  • 16 Cashews
  • Oil to grease the idli moulds
Photo Credits: betterbutter


  1. Heat oil in a pan and temper with mustard seeds and asafoetida. After it stops spluttering, add the curry leaves, chana dal, urad dal and green chilies.
  2. Saute the mix  for a few seconds.
  3. Add the semolina and stir fry for some time. Switch off the flame and transfer to a bowl.
  4. Add the yoghurt, sambar powder, coconut, salt, coriander leaves and required quantity of water to make a batter of pouring consistency. Set it aside.
  5. Add more water if required.
  6. Add the eno fruit salt and give it a stir. In each of the greased idli mould, place a cashew and then spoon the batter over it.
  7. Steam for 13-15 minutes.
  8. Serve the idlis with coconut chutney and sambar.

By By Bethica Das