Rava Idli ~ Steamed Semolina Cakes

Rava Idli is a quicker version of the rice idli as it uses semolina thereby doing away with the tedious process of soaking & grinding rice. This recipe needs no soaking, grinding or fermentation

Course Breakfast

Cuisine Indian

Keyword Idli, Semolina

Prep Time 15

Cook Time 15

Total Time 30

Servings idlies

Calories 86kcal

Author Shireen Sequeira

Ingredients

1 cup pre roasted semolina * see notes
1 cup thick yogurt use sour if possible
1/2 cup water
1 tablespoon oil
1/2 teaspoon baking soda
3/4 teaspoon salt adjust to taste
1/4 cup grated coconut optional
1 tablespoon chopped curry leaves about 7-8 leaves

Instructions

Place all the ingredients in a bowl and whisk the mixture till smooth and without lumps. Keep aside for 10-15 minutes. Do not skip this step as it helps the semolina soak up the liquid.
Grease 12 idli moulds with a little oil. Divide the batter equally between the moulds.
Bring sufficient water to a rolling boil in an idli steamer. Place the idli stand inside, cover and cook for 10-12 minutes. * see notes
Be very careful while opening the idli steamer so as to avoid the steam droplets from making the idlies soggy. Remove the idli stand and let it cool. The slight moisture on top of the idlies will dry up.
When the idlies have cooled slightly, use a spoon or a knife to loosen them from the moulds.
Serve hot with sambhar or chutney of your choice

Notes

You can quicken the process of making these idlies if you use pre roasted semolina. If you don't have it you can use regular semolina and roast it on a hot tawa for 2-3 minutes. Take care to see that it doesn't get burnt. In the UAE I buy Double Horse or Nirapara brand of pre roasted semolina from Lulu supermarket.
If you have an electric idli maker or a microwave please follow the instructions on the machine and cook the idlies as per the specified time.

Nutrition