Masala Sooji Idli: Spiced Semolina Rice Cakes

Soft and fluffy and covered in a flavorful spice rub, this masala Sooji Idli recipe is worth a try if you’re looking for a quick breakfast fix. 

Idlis are a South Indian breakfast specialty, but with all the soaking, grinding, and fermenting prep needed, they are not exactly the easiest breakfast to make, especially when you’re on the hunt for a quick and easy recipe. 

This masala sooji Idli, however, is a quicker, tastier version of the basic idlis. It requires very little prep time, no fermentation, and is obviously super healthy too. 

Jump to:

• Ingredients For the Recipe
• How to Make the Masala Sooji Idli
• Tips & Tricks to Nail the Recipe
• Masala Sooji Idli: Spiced Semolina Rice Cakes

Tempted already? Here’s everything you need to know about it to give it a shot. 

Ingredients For the Recipe

You’ll need two sets of ingredients to make the recipe. 

For the idlis

• Sooji (semolina): 1 cup
• Curd: 1 cup
• Baking powder: ½ tsp
• Baking soda: ½ tsp

For the masala idlis

• Oil: 1 tbsp
• Mustard seeds: 1 tsp
• Fenugreek seeds: ½ tsp
• Cumin seeds: ½ tsp
• Curry leaves: 5-6
• Turmeric powder: ½ tsp
• Red chili powder: 1 tsp
• Coriander powder: 1 tsp
• Cumin powder: 1 tsp
• Salt: 1 tsp or as per taste

How to Make the Masala Sooji Idli

Got all your ingredients ready? Here’s how to make the idlis from scratch. 

Dry roast the semolina until it turns golden brown in color. Once done, transfer it into a bowl and let it cool.

Once the roasted semolina has reached room temperature, add curd to it and give it a good mix. 

Next, add the baking powder and baking soda and mix. The mixture should be of thick flowy consistency. 

Let the mixture rest for 10-15 minutes. 

Grease idli making plates with oil and add scoops of the semolina mixture in each compartment of the idli plates. 

Steam the same for about 5-8 minutes or until they turn firm and can be easily removed as a whole from the idli plates. 

Let the idlis cool down and then cut them into strips.

Next, heat oil in a pan and add mustard seeds, cumin seeds, fenugreek seeds, and curry leaves. Saute. 

Add the powdered spices next and mix. 

Next, add the cut idlis into the spice mix on the pan and toss well. Make sure that the spice coats the idlis properly. 

Serve hot with sambar and chutney of your choice. 

Can I Make This Without Baking Powder and Baking Soda?

Idlis are typically made using a fermented batter of ground rice and lentil. The process of fermentation is what aerates the batter, and makes the steamed idlis super soft and fluffy. 

These instant idlis, however, are made using semolina and are not fermented, which is why a leavening agent is necessary for the idlis to get that characteristic fluffiness. And that is exactly why both baking powder and baking soda are absolutely essential for this recipe. 

What Else Can I Add to the Masala Sooji Idli?

Idlis are super versatile, and if you’re trying your hands at this masala sooji idli recipe, there are a lot of different add-ons you can consider. 

You could add your favorite grated veggies like carrots, zucchini, and beetroot to the batter itself, or add some spinach or pea puree to make the idlis more healthy. 

Another great idea is to add some diced veggies like carrots, onions, tomatoes, and bell peppers to the spice mixture along with the idlis to transform it into an appetizer of sorts. Of course, you might need to adjust the quantity of spices you’re using if you’re trying this out. 

Can I Make & Store it For Later?

Lookup any masala idli recipe online and you’ll find that most of them are actually just an excellent way to use up any leftover idlis that you might have. This is exactly why you can actually batch make the idlis and then quickly toss them in the spices when you want to make the masala sooji idli. 

You can also store the leftover masala sooji idlis in an airtight container in your refrigerator for up to 3 days. Just remember to reheat them in a microwave with a little sprinkle of water to moisten them up. 

Tips & Tricks to Nail the Recipe

The recipe is simple, but you wouldn’t want to miss out on these little tips and tricks to nail it. 

• You can steam the idlis in your steamer or Instant Pot, but once you get the idli stands out, allow them to rest for a couple of minutes for all the residual steam to escape, and then begin getting the idlis out of the mold. 
• Remember to steam the idlis until they are just done. Leaving them in the steamer for too long will cause them to become hard and dry. 
• If your idlis seem too flat and are not turning out light and fluffy as you want them to be, you might need to check the shelf life of the leavening agents you are using. 
• To lend the masala idlis some extra spiciness, you can add some chopped green chillies into the spice mixture, or throw in some red chilli sauce towards the end, right before you serve. 
• To lend a nice difference in texture to the idlis, you can add some sesame seeds along with the spices. 
• To bring in a little extra flavor to the masala sooji idlis, you can use coconut oil instead of your regular oil and throw in some crushed fried peanuts in the end. 
• Don’t forget to garnish the idlis with a generous sprinkle of chopped coriander right before you serve. 

How to Serve the Masala Sooji Idli

Your masala Sooji idlis are versatile enough to be served all on their own, but if you really want to go the extra mile, you can also pair it with some classic South Indian chutneys. 

The idlis also taste great when paired with masala dosa, which is another South Indian specialty. 

If you’re making these for breakfast, you can also team them up with sabudana vadas or aloo parathas and some Indian masala chai.