How to make Rava idli - Semolina mixed with yogurt, tempered, poured into idli moulds and steamed

This recipe is contributed by Member Kirithiga Kannan.

Main Ingredients : Semolina, Yogurt (दही)

Cuisine : Tamil Nadu

Course : Snacks and Starters

Rava idli Recipe Card

Rava idli
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The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

For more recipes related to Rava idli checkout Vegetable Upma, Rawa Dosai, Suji Aur Dahi Ka Cake, Kuzhi Uppu Paniyaram . You can also find more Snacks and Starters recipes like Brinjal Parmesan Bake, Tadka Bread, Chicken Tikka Burger, Baida Roti.

Prep Time : 51-60 minutes

Cook time : 6-10 minutes

Serve : 2

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rava idli Recipe

  • Semolina 3/4 cup

  • Yogurt 1/2 tables

  • Mustard seeds 1/4 teaspoon

  • Cumin seeds 1/4 teaspoon

  • Split Bengal gram (chana dal) 1 teaspoon

  • Cashewnuts 10-12

  • Green chillies coarsely ground 3-4

  • Yogurt 3/4 cup

  • Salt to taste

  • Soda 1/2 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Heat one tablespoon ghee in a non-stick pan.

Step 2

Add mustard seeds, cumin seeds, chana dal and cashewnuts and saute for a minute.

Step 3

Add green chillies and saute for a minute. Add semolina and cook for two minutes.

Step 4

Remove the pan from heat and pour it in the bowl.

Step 5

Add yogurt, salt, soda and coriander leaves and mix well. And rest it for an hour.

Step 6

Grease the idli moulds and pour the batter in the moulds and steam for fifteen minutes.

Step 7

Remove and serve with coriander chutney.