Instant Suji Idli

 Today I will be sharing instant suji idli recipe with you, which does not need any soaking or fermentation. So if you do not have much time and feel like having hot idli’s with sambar, these are a perfect pick. I love to have these for my breakfast and evening snacks.



  • 1 cup (170g) semolina/suji/rawa
  • ½ cup (120g) curd/dahi
  • ¾ cup water (approximately)
  • ¼ cup grated carrot
  • 2 tablespoons fresh coriander (finely chopped)
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • For tempering
  • 2 tablespoons oil
  • 1 tablespoon roasted chana dal
  • 1 tablespoon urad dal
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon ginger (finely chopped)
  • 10-12 curry leaves
  • 1 pinch hing/asafetida

Steps In Making

  • In a bowl add semolina, curd, and water and mix till well combined. Now let it rest for 10-15 minutes.
  • To prepare the tempering, place a pan over medium flame and add oil. Once it turns hot add mustard seed, cumin seed, roasted chanal dal, urad dal, curry leaves, and ginger. After a minute, add the curry leaves and. asafetida Now roast for a minute or unit the dal turns light golden in color. Switch off the flame and let it cool down.
  • After 15 minutes, check the idli batter and add few tablespoons of water if it has become thick.
  • Now add the grated carrots, coriander leaves, prepared tempering and salt, and mix well. Lastly, add the baking soda and mix till everything is well combined.
  • To steam the idli’s take an idli stand and fill it 1/3 with water, the bottom of the idli plate shouldn’t touch the water.
  • Now grease the idli plate with oil and pour the batter in it.
  • Place the idli plate in the steamer, cover it with a lid and steam the suji idlis for 10-11 minutes.
  • To check if the idlis are perfectly cooked, put some water on the tip of your finger, and touch the idli. If the batter doesn’t stick, it means the idlis are ready.
  • Let the suji idli’s rest in the idli plate for 2 minutes before scooping them out, else they might break.
  • Serve the suji idlis with chutney or sambar.

Recipe Notes

  • Never overcook the idli’s else they will become hard.
  • Grease the idli plate with oil, else the idli will stick and won't come out easily.
  • Can add any veggies of your choice. Boiled peas also taste great in these suji idlis.