A Guide to Making Soft Rava Idli or Semolina Dumplings

Updated on December 7, 2017
ShailaSheshadri profile image

Cooking is one of my passions. Though I am working, I make nutritious and tasty food at home. I use minimal oil and no artificial colors.

Rava Idli (Semolina Dumplings)

A Quick and Instant Breakfast

Making a breakfast sometimes needs prior planning, especially if the recipe needs fermentation. Rava idli is an instant dish. You don't need to ferment this batter. I used medium-size rava (cream of wheat), yogurt, and fruit salt, along with the spices to make these idlis.

Now I am eager to share the detailed recipe with you.

5 stars for Rava Idli

Cook Time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: Serves three people

Ingredients

  • 1 1/2 cups medium-size rava or semolina(cream of wheat)
  • 1 1/2 cups yogurt or thick curds, medium sour
  • 1 tsp split chickpea/gram dal
  • 1 tsp white lentils
  • 8-10 curry leaves, finely chopped
  • 2 tbsp coriander leaves, finely chopped
  • 1 tsp mustard seeds
  • 2 tsp ghee or oil
  • 1/4 tsp salt, or as per taste
  • 1/2 tsp fruit salt/cooking soda, I used Eno fruit salt
  • 2 pinches hing powder/asafoetida

Step-By-Step Instructions and Images for Making Rava Idli or Semolina Dumplings

  1. Dry saute semolina in a deep bottomed pan for about 5 minutes on a low heat. Don't roast it. Keep aside for cooling.
  2. When it turns almost to room temperature, add yogurt, half a cup of water, and salt. Mix well. Set aside for 10 minutes.
  3. By this time, the semolina absorbs moisture and the batter becomes thick. Adjust the batter consistency by adding water. Stir well.
  4. Take ghee or oil in a small pan. Throw in mustard seeds. Once they splutter, add split chickpeas/gram dal and white lentils. Saute till they become golden brown.
  5. Turn off the heat. Add chopped curry leaves and hing powder. Mix well. Pour the tempering on the batter. Mix well.
  6. Grease the idli moulds. Heat the steamer for making idlis.
  7. Add finely chopped coriander leaves to the batter. Throw in cooking soda or fruit salt. Give a gentle stir.
  8. The batter increases in volume and becomes light. Pour about 3 tablespoons of batter into each idli mould. Arrange the idli stand. Keep it inside the steamer. Close the lid.
  9. Steam-cook them on high-heat for about 12 minutes. Afterwards, turn off the heat. Set aside for 2-3 minutes.
  10. Open the lid. Take out the idli stand. Sprinkle a few drops of water on the idlis. Keep aside for 5-8 minutes.
  11. Separate the idlis from the moulds by running a blunt knife or spoon handle through the edge.
  12. Your favorite soft rava idlis are ready. Serve three of them in a plate with a spicy chutney or sauce.
  13. They remain soft even when they turn cold. Enjoy eating these yummy idlis!

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Step one: Dry saute rava(wheat semolina) for about 5 minutes. Set aside for cooling.Step two: Add yogurt, water, and salt as per instructions, when rava/semolina cools down.Step three: Set aside the batter for 10 minutes. During this time, rava absorbs water. The batter becomes thicker. Add water to adjust the consistency. The batter should be as thick as regular idli batter.Step four: Add tempering as per instructions. Also, throw in finely chopped coriander leaves. Mix well.Step five: Add fruit salt or cooking soda. Give a quick stir. The batter increases in volume and becomes light.The batter after adding fruit salt.Step six: Pour about 3 tablespoons of the batter into each greased idli moulds. Arrange the stand, keep inside the cooker or steamer.Step seven: Steam-cook them for 12 minutes on  high-heat. Turn off the heat. Take out the idli stand. Separate the idlis from the stand once they are warm.Step eight: Collect the idlis in a bowl.Serve 3-4 rava idlis in a plate with a spicy chutney. I served them with a vegetable sagu and a spicy chutney.
Step one: Dry saute rava(wheat semolina) for about 5 minutes. Set aside for cooling.
Step one: Dry saute rava(wheat semolina) for about 5 minutes. Set aside for cooling.
Step two: Add yogurt, water, and salt as per instructions, when rava/semolina cools down.
Step two: Add yogurt, water, and salt as per instructions, when rava/semolina cools down.
Step three: Set aside the batter for 10 minutes. During this time, rava absorbs water. The batter becomes thicker. Add water to adjust the consistency. The batter should be as thick as regular idli batter.
Step three: Set aside the batter for 10 minutes. During this time, rava absorbs water. The batter becomes thicker. Add water to adjust the consistency. The batter should be as thick as regular idli batter.
Step four: Add tempering as per instructions. Also, throw in finely chopped coriander leaves. Mix well.
Step four: Add tempering as per instructions. Also, throw in finely chopped coriander leaves. Mix well.
Step five: Add fruit salt or cooking soda. Give a quick stir. The batter increases in volume and becomes light.
Step five: Add fruit salt or cooking soda. Give a quick stir. The batter increases in volume and becomes light.
The batter after adding fruit salt.
The batter after adding fruit salt.
Step six: Pour about 3 tablespoons of the batter into each greased idli moulds. Arrange the stand, keep inside the cooker or steamer.
Step six: Pour about 3 tablespoons of the batter into each greased idli moulds. Arrange the stand, keep inside the cooker or steamer.
Step seven: Steam-cook them for 12 minutes on  high-heat. Turn off the heat. Take out the idli stand. Separate the idlis from the stand once they are warm.
Step seven: Steam-cook them for 12 minutes on high-heat. Turn off the heat. Take out the idli stand. Separate the idlis from the stand once they are warm.
Step eight: Collect the idlis in a bowl.
Step eight: Collect the idlis in a bowl.
Serve 3-4 rava idlis in a plate with a spicy chutney. I served them with a vegetable sagu and a spicy chutney.
Serve 3-4 rava idlis in a plate with a spicy chutney. I served them with a vegetable sagu and a spicy chutney.

Nutritional Information of Rava Idli

Nutrition Facts
Serving size: 1
Calories 62
Calories from Fat9
% Daily Value *
Fat 1 g2%
Saturated fat 0 g
Carbohydrates 10 g3%
Sugar 0 g
Fiber 0 g
Protein 2 g4%
Cholesterol 0 mg
Sodium 58 mg2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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