Rava Idli (Semolina Dumplings)


We all love soft, fluffy, pillowy idlis. But what if we don’t have the idli batter handy? Soft, fluffy, pillowy rava idlis it is!

These instant idlis are made out of semolina or cream of wheat and yogurt. An excellent variation from the regular idlis that can be ready in minutes time. These are my go-to idlis especially in winter because sometimes the regular idli batter refuses to ferment in the freezing Melbourne weather. Try this popular south Indian breakfast any time during the day or pack them for a filling and satisfying lunch box. Tastes simply awesome 🙂
Tastes excellent when served with tomato chutney and coconut-coriander chutney.

 

rava idli

Rava idli served with coconut chutney and tomato chutney

 

Ingredients:

Fine semoline – 1 cup
Yogurt – 1 cup
Oil or ghee – 2 tbsp
Mustard seeds – ½ tsp
Split Bengal gram (chana dal) – 2 tsp
Split black gram (urad dal) – 1 tsp
Cumin seeds – 1 tsp
Ginger – ½ inch, grated
Green chilli – 2-3 or as per taste, finely chopped
Cashew – a handful, broken
Salt to taste
Curry leaf – 6-7, finely chopped
Coriander leaf – a handful, finely chopped
Asafotida – a pinch
Baking soda – 1 tsp

Method:

  1. Heat oil/ghee in a fry pan or kadhai. Add mustard seeds and let it splutter
  2. Add asafoetida, chana dal, urad dal and cumin seeds. Saute for a few seconds
  3. Add the ginger, green chilli, curry leaves and cashew. Saute for a minute until the cashew are golden
  4. Add the semolina and saute on medium to low flame for a few minutes until it is aromatic
  5. Turn off the flame. Add coriander leaves and mix well. Let the mixture cool completely
  6. Add yogurt and salt to the cooled semolima and mix well
  7. Slowly add water (approximately 1 cup) and mix well to form a smooth thick batter
  8. Cover and let the batter rest for 30 minutes
  9. Once the batter is rested, add baking soda and mix well. Add some water if needed and mix well
  10. Spoon in the mixture into greased idli moulds and steam for 10-12 minutes
  11. Turn off the flame and let it sit in the steamer for another 5 minutes
  12. Remove from mould and serve hot with chutney

Notes:

  • These idlis taste best with sour yogurt

 

Prepare tempering and fry cashew

Prepare tempering and fry cashew in it

 

Add semolina and saute until aromatic

Add semolina and saute until aromatic

 

Cool the mixture and add yogurt and water to make the batter

Cool the mixture and add yogurt and water to make the batter

 

Batter after resting

Batter after resting

 

Spoon the batter into greased idli moulds

Spoon the batter into greased idli moulds

 

Steam the idlis in the steamer

Steam the idlis in the steamer

 

Rest the idlis for a couple of minutes before removing from mould

Rest the idlis for a couple of minutes before removing from mould

 

Delicious rave idlis served with coconut chutney

Delicious rave idlis served with coconut chutney

 

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