By Aditi Saraswat
January 19, 2026
Suji idlis are the perfect solution when you have an instant craving for soft and spongy South Indian-style breakfast. It is quick to make, light and does not need fermentation.
1 cup semolina (suji/rava) ½ cup fresh curd ½ cup water (adjust as needed) 1 tsp fruit salt (Eno) 1 tbsp oil 1 tsp mustard seeds 1 tsp urad dal 1 tsp grated ginger 2 tbsp finely chopped carrot 2 tbsp chopped coriander leaves Salt to taste
In a pan, dry roast semolina on a low flame until fragrant but not browned. Let it cool down thoroughly. This step assures light, non-sticky idlis.
In another pan, heat some oil, add mustard seeds and urad dal to it. Let it splutter and add ginger and carrots to it. Sauté it lightly and mix this tempering with the roasted semolina.
Mix some curd, salt and water slowly to make a thick, lump-free batter. Let the mixture sit for 10 minutes so that the suji absorbs moisture properly.
Just before steaming, add Eno to it. Mix it lightly, and the batter should turn airy. Do not overmix, as this will affect the softness of Idlis.
Grease the idli moulds, pour batter to it and place in a preheated steamer. Steam for about 12–15 minutes until the idlis rise and turn soft.
Let it cool a bit, then unmould and serve hot with coconut chutney or sambar for a comforting breakfast.