Rava Semiya Idli

Though being a south Indian, idli is something I make very rarely as we are not too fond of it. Whereas idlis with rava or rava and semiya is liked and enjoyed by everyone at home and I make it quite regularly too.


It is less time consuming and does not require a longer fermentation period. This is a instant snack and can be easily prepared when you have guests.

Print Recipe
Rava Semiya Idli Yum
Course breakfast
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
Course breakfast
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Add ghee in a pan. Add the rava and semiya and saute for sometime till it turns a light golden brown. Then add the curd/yogurt.Mix well and leave it for for around 2hours. Then heat little oil for tempering. Add mustard, udid dal, channa dal and asafoetida. Add this to the rava semiya mixture. Then add baking soda, salt and cashews(others if you are adding them). Leave for another 20- 30 minutes.
  2. Pour this in idli moulds and steam them for around 15 to 20 minutes. Remove them from the idli mould. Serve them hot with sambar and chutney.
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25 thoughts on “Rava Semiya Idli”

  1. somehow I never got right with making these idlis, they don’t plump up at all 🙁 . I will try your version and see.

  2. idli looks soft and fluffy.. i tried another recipe but didn’t work out well.. may be i shud try urs. i have had ur aval+milk more than 3 times in the past 2 days. hehe

  3. Thanks for the support and standing by me, dear. I will never forget your gesture. btn idly sounds very interesting and unique…

  4. My grandma used to make these and I remember we used to come back from the yard and pick one after the other and eat them just like that… This should amke a perfect sunday breakfast…

  5. I’ve been having trouble commenting on your blog the past 2 days.. finally am able to today. The rava idlis look perfect.

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