Rava Idli (semolina dumplings) step-by-step recipe with photos.
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 resturant 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 traditional idli recipe made by fermentation of split black gram (urad dal) and rice.
For more recipes with semolina as the main ingredient, click here.
Rava idli (semolina dumplings) step-by-step recipe with photos
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