Rava Idli (Semolina Dumplings)

This is one simple and easy idli recipe that does not need any length preparation and fermentation. Triveni my colleague and friend gave me this recipe after pestering her for days together. I made some modifications to it to suit our taste.  I did all the preparations the previous night and on the next day I just soaked the rava in curds. You can make this for a busy weekday breakfast.

This is one breakfast which my in-laws liked very much. My FIL gave me 5 stars for the preparation. 🙂


2.5 cups Rava (semolina),

2.5 cups sour curds,

1 cup buttermilk,

½ cup water,

½ tsp baking soda,

½ tsp unflavored fruit salt (I used ENO),

3 tsp oil,

1.5 tsp mustard seeds,

2 tbsp gram dal,

5 green chilies,

Few curry leaves,

1/4th tsp asafetida,

1 tsp sugar,

Salt to taste


Heat oil in a pan and splutter mustard seeds.

Next add the gram dal and fry for half a minute. Fry finely cut green chilies and curry leaves along with the dal.

Add asafetida and mix in the rava.

Keep stirring the rava for approx 5 minutes. Switch of the gas and let it cool. (You can perform the above 4 steps the previous night and keep)

Mix curds and butter milk in the rava.  Add salt and sugar. Allow the batter to stand for 10 minutes.

Add little water if you feel the batter has become too thick. The batter consistency should be little thicker that normal idli batter.

Mix baking soda and fruit salt in half cup of water and stir it very well in the batter.

Grease idli mould with little oil and steam these idlis for 15 to 20 minutes. Serve with spicy chutney.


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