Rava Idli Sambar (Semolina Idli)
65% authentic · South Indian
A variation of Idli Sambar where idlis are made from semolina (rava) instead of rice and lentils, offering a different texture and quicker preparation. Served with a classic sambar.
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Ingredients
- Semolina (Rava/Sooji)2 cups
- Curd (Yogurt)1 cup
- Water1.5 cups
- Mustard seeds1 tsp
- Urad Dal1 tsp
- Chana Dal1 tsp
- Ginger, finely chopped1 tsp
- Green chili, finely chopped1
- Curry leaves1 sprig
- Cashews, chopped (optional)2 tbsp
- Saltto taste
- Eno Fruit Salt or Baking Soda1 tsp
- For Sambar:
- Toor Dal1/2 cup
- Tamarind1 lemon-sized ball
- Mixed vegetables (drumsticks, carrots, pumpkin, onion, tomato)1.5 cups, chopped
- Sambar powder2-3 tbsp
- Turmeric powder1/2 tsp
- Asafoetida (Hing)1/4 tsp
- Mustard seeds1 tsp
- Cumin seeds1 tsp
- Dry red chilies2-3
- Curry leaves1 sprig
- Ghee or oil2 tbsp
- Coriander leaves (for garnish)for garnish
Steps
- 1
Dry roast semolina until lightly golden. Let it cool.
- 2
Prepare tempering: Heat ghee/oil. Add mustard seeds, urad dal, chana dal, curry leaves, green chili, ginger, and cashews. Sauté until dals are golden.
- 3
In a bowl, combine roasted semolina, curd, water, salt, and the prepared tempering. Mix well to form a thick batter. Let it rest for 15-20 minutes.
- 4
Just before steaming, add Eno fruit salt or baking soda to the batter and mix gently. The batter will become frothy.
- 5
Grease idli molds and pour the batter. Steam for 10-12 minutes until done.
- 6
Prepare the sambar as per the 'Traditional Idli Sambar' recipe steps (steps 3-7).
- 7
Serve hot rava idlis with the prepared sambar.
