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Savory Rava Semiya Idli

Savory Rava Semiya Idli is a quick idli that you can make for your breakfast using semolina and vermicelli. This recipe is so easy that you can make when you are just cooking for one.
Course Breakfast
Cuisine South Indian
By Cook Method Steamed
Occasion Meals for One
By Diet Diabetic
Dish Type Idli Varieties
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 idlis
Author Srivalli

Ingredients

For the batter

  • 50 gms Semolina / Rava / Sooji
  • 50 gms Vermicelli
  • 1&1/4 cup Curds use the same cup you used to measure the rava and vermicelli
  • Water as required to thin the batter
  • Salt to taste

For Seasoning

  • 1 medium Onions
  • 2 medium Green Chilies
  • 1/4 tsp Mustard Seeds
  • 1/4 tsp Urad dal
  • 1/2 tsp Chana Dal /Bengal Gram
  • 5 nos Cashew nuts
  • leaves Coriander handful
  • leaves Curryfew

Instructions

  • The recipe calls for the regular measuring cup, but I used the smallest one on hand, which might measure up to 50 gms.
  • Heat a nonstick pan and dry roast Rava on high, while you keep stirring it to prevent from getting burnt. Repeat with the Vermicelli
  • Then put the vermicelli and roast again until you see it nicely done. This takes abt 2 -3 mins.
  • Allow it cool, measure 1 and 1/4 cup of curds and mixed to the Rava and Vermicelli along with salt.
  • Check the consistency, if it is too thick thin it by adding a little water. Then allow it to rest for 30 mins.
  • Meanwhile heat a pan with oil, season with mustard, Urad dal, Bengal gram. When done add the onions, curry leaves and cashews if you are using it. Sauté well so that the onions get browned.
  • Add this mix to the batter and mix well.
  • Grease the idli plates with oil and pour a ladleful of the batter.
  • Steam for 10 – 15 mins depending on the idlis.
  • Enjoy with any side dish of choice.

Notes

The amount of water to be used depends on the quality of the Semolina and Vermicelli. So add in little by little. We don’t want the batter to be too thin. The batter consistency should not be pouring one yet loose enough. Almost like the regular Idli batter consistency.
The batter can be allowed to rest for 1 hr for more softer texture. But 20 mins was fairly fine. if required you can add a very tiny pinch of cooking soda.
Again how many minutes required for steaming depends on the number of plates used in the Idli pan. I used 6 plates one and normally steam it for 15 mins. With just two plates it can be even less.
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