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Sooji Idli

Sooji Idli is a healthy South Indian Breakfast served with coconut chutney

Course Breakfast, Side Dish, Snack
Cuisine Indian, south indian
Keyword idli, rawa idli, sooji idli
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 Idlis
Author Avin Kohli


  • 1 Cup sooji rawa or vream of wheat
  • 1/2 Cup Curd dahi
  • 10-12 No cashews chopped
  • 1 tbsp oil Oil for frying cashews
  • 2 tbso Ghee for roasting sooji
  • Salt as required
  • 1/2 tsp eno fruit salt

For tempering-

  • 2 tbsp Oil
  • 1 tsp Mustard Seeds rai
  • 5-6 No Curry leaves
  • 1 Pinch Hing asafoetida
  • 1 tbsp chana daal


  1. Firstly roast the cashews in the oil. Keep them aside.

  2. Now roast the sooji/ semolina in the ghee. We want little bit of color. Keep aside.

  3. Now in a pan add oil for tempering. Add mustard seeds and let it flutter. Now add hing, curry leaves and chana daal. Roast till chana daal is browned lightly.

  4. Add the tempering to the roasted sooji, add curd, cashews and mix. Leave it aside for 5 mins.

  5. Sooji/ semolina will absorb all the moisture. Now just need to add salt and enough water to adjust the consistency of the batter. It should be semi thick but not watery.

  6. Heat water in an idli stand. Pour batter in the mould. Steam for about 5-7 mins. 

  7. Serve hot with coconut chutney.

Recipe Notes

Use a bit sour curd for a tangy tasting idli.