Rava Idli (semolina dumplings) step-by-step recipe with photos.
About this recipe
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. Semolina is made from durum wheat which is hard wheat. 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.
Rava idli is said to be invented at the famous restaurant Mavalli Tiffin Room (MTR) at the time of World War II. There was a shortage of rice, due to which the cooks replaced rice with semolina in idlis and it then became widely popular as rava idli.
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.
Click here for the traditional idli recipe made by fermentation of split black gram (urad dal) and rice.
Step by step recipe
1. Prepare tempering and fry cashew in it
2. Add semolina and saute until aromatic
3. Cool the mixture and add yogurt and water to make the batter
4. Let the batter rest
5. Spoon the batter into greased idli moulds
6. Steam the idlis in the steamer
7. Rest the idlis for a couple of minutes before removing from mould
Delicious rave idlis served with coconut chutney
Recipe card
Rava idli
Ingredients
- 1 cup semolina fine
- 1 cup yogurt
- 2 tablespoon ghee
- ½ teaspoon mustard seeds
- 2 teaspoon Bengal gram (chana dal)
- 1 teaspoon split black gram (urad dal)
- 1 teaspoon cumin seeds
- ½ inch ginger grated
- 2-3 green chilli finely chopped, or as per taste
- A handful cashew broken
- Salt to taste
- 6-7 curry leaves finely chopped
- A handful coriander leaf finely chopped
- A small pinch asafoetida (hing)
- 1 teaspoon baking soda
Instructions
- Heat ghee in a fry pan or kadhai. Add mustard seeds and let it splutter
- Add asafoetida, chana dal, urad dal, and cumin seeds. Saute for a few seconds
- Add the ginger, green chilli, curry leaves, and cashew. Saute for a minute until the cashew are golden
- Add the semolina and saute on medium to low flame for a few minutes until it is aromatic
- Turn off the flame. Add coriander leaves and mix well. Let the mixture cool completely
- Add yogurt and salt to the cooled semolina and mix well
- Slowly add water (approximately 1 cup) and mix well to form a smooth thick batter
- Cover and let the batter rest for 30 minutes
- Once the batter is rested, add baking soda and mix well. Add some water if needed and mix well
- Spoon in the mixture into greased idli moulds and steam for 10-12 minutes
- Turn off the flame and let it sit in the steamer for another 5 minutes
- Remove from mould and serve hot with chutney
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