Semolina idli, more often called as “Rawa Idli” is one of the favourite breakfast of south indians, though at many times it is fairly associated with the MTR brand who have been known for instant cook food products. Today, I present to you  this breakfast in easy steps.

semolina idli
semolina idli


  • semolina (bombay rawa) 2 cups
  •  sour curds 3 cups
  •  onions finely cut 1/2 bowl
  • carrot grated  1/2 bowl
  • oil 1tbsp
  • bengal gram 2tsp
  • urad dal 2tsp
  • asafoetida a pinch mustard seeds 1/
  • turmeric powder 1/4tsp
  • cashewnut pieces a few
  • soda bi carbonate 1/4 tsp
mixed batter
mixed batter
semolina idli
semolina idli




Take oil in a thick bottomed pan and heat it on a low flame. Add mustard seeds, when they crackle add bengal gram and urad dal. Stir with a spatula and let them turn pale brown, then add cashew pieces, asafoetida, turmeric powder and curry leaves. Add the semolina and saute for some time. Turn off the stove and let cool.
Take yoghurt and whisk it. Mix the seasoned semolina in it. Add grated carrot, onion pieces, coriander and salt to it.  
Put water in the idli pan and heat it on a low flame. Take the idli stand and grease it with a little oil. Add soda to the batter and mix well. Put a spoonful into each mould. Steam it for almost fifteen minutes on a medium flame until done.
Semolina idlis are ready to serve. Serve hot with chutney.
To make chutney click here.
Take a tip : You can avoid using onions. Hence, it is ideal for no onion -garlic days too.  Using of sour curds is mandatory, as the batter is not fermented.


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  1. İrmik ülkemde; Türkiye de çoğunlukla tatlı yapımında kullanılıyor. Lor peyniri ile yapılmış bu tarifi denemeyi düşünüyorum. Sevgiyle kalın…

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