India, Dec. 28 -- Rava Idli, also known as Suji Idli or Sooji Idli, holds a unique place in South Indian kitchens because it was created as a quicker alternative to traditional fermented idlis. This rava idli recipe is believed to have originated in Karnataka during the mid-20th century, when rice shortages led cooks to experiment with semolina as a substitute. The result was an instant idli that required no long soaking or fermentation.

Suji, the main ingredient, is made from coarsely ground wheat and has been used in Indian cooking for generations. It cooks quickly and provides steady energy, making it suitable for winter mornings when the body prefers warm, easily digestible meals. In a homemade dosa recipe context, rava idli stands o...