Rava Semiya Idlis – soft, fluffy steamed cakes made from semolina and vermicelli, infused with mild spices.
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About Rava Semiya Idlis
Rava Semiya Idlis are a twist on the traditionsl South Indian idlis. Made from a combination of rava (semolina) and vermicelli (semiya), these idlis are soft, fluffy, and slightly grainy in texture, offering a unique bite compared to the classic rice and udad dal idlis.
The batter typically includes curd (yogurt), along with a tempering of mustard seeds, udad dal, chana dal, curry leaves and green chilies for flavor. Some variations also include grated carrots, coriander leaves, and cashews for added taste and texture.
These idlis are steamed to perfection and usually served hot with coconut chutney, tomato chutney, neer chutney or sambar. They make for a quick, easy, and wholesome breakfast or snack option, perfect for days when you’re looking for something light yet satisfying.
Step-wise instructions with pictures
Heat a pan and add 1 tbsp oil. Add ½ tsp mustard seeds. When the seeds splutter, add 1 tbsp udad dal, 1 tbsp chana dal, chopped green chillies and aur curry leaves. Saute on low heat for a minute.
Add a cup of rava and saute on low heat.
When the rava becomes fragrant, add ½ cup roasted vermicelli and mix it will.
Allow this mixture to cool completely. Add 1 cup curds and mix well. Keep aside for 20-30 minutes .
After 30 minutes, check the batter. Add water as required and adjust the consistency of the batter.
Add salt and ¼ tsp baking soda and mix gently.
Grease idli plates and fill the idli moulds with idli batter.
Steam the idlis for 10 to 12 minutes.
Allow the idlis to cool for a minute or so before unmoulding.
Serve Rava semiya idlis with Neer chutney.
Recipe Card
Rava Semiya Idlis | Rava Vermicelli Idlis
Ingredients
- 1 cup rava
- ½ cup roasted vermicelli
- 1 cup curds
- 1 tbsp oil
- ½ tsp mustard seeds
- 1 tbsp udad dal
- 1 tbsp chana dal
- 2 green chillies, chopped
- few curry leaves
- ¼ tsp baking powder
- few drops of oil for greasing idli plates
- salt as per taste
Instructions
- Heat a pan and add 1 tbsp oil.
- Add ½ tsp mustard seeds. When the seeds splutter, add 1 tbsp udad dal, 1 tbsp chana dal, chopped green chillies and curry leaves. Saute on low heat for a minute.
- Add a cup of rava and saute on low heat.
- When the rava becomes fragrant, add ½ cup roasted vermicelli and mix it wiell.
- Allow this mixture to cool completely.
- Add 1 cup curds and mix well. Keep the batter aside for 20-30 minutes .
- After 30 minutes, check the batter. Add water as required and adjust the consistency of the batter.
- Add salt and ¼ tsp baking soda and mix gently.
- Grease idli plates and fill the idli moulds with idli batter.
- Steam the idlis for 10 to 12 minutes.
- Allow the idlis to cool for a minute or so before unmoulding.
- Serve rava semiya idlis with Neer chutney.
Notes
Recipe Video
More Idli recipes
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Ragi Idlis
Ramasseri Idlis
Banana Leaf Idlis
Idlis using idli rava
Kanchipuram Idlis
Thatte Idlis
Heart Idlis
Instant Oats Idlis
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