Rawa Idly

If you are craving for Idly, but dont have the batter ready, Rawa Idly is your answer. You can do many variations in this recipe or even have it plain and simple.


  • Coarse Rawa (Semolina) – 1.5 cups
  • Thick yogurt – 3 cups
  • Eno – 1 TBsp
  • Cooking soda – 1 pinch
  • Salt
  • Coconut Oil – 3Tsp
  • Chana dal – 1Tsp
  • Jeera – 1Tsp
  • Mustard seeds – 1Tsp
  • Urad dal – 1Tsp
  • Hing
  • Chopped curry leaves – 2Tsp
  • Green chillies – chopped – 2Tsp
  • Chopped coriander leaves – 2Tsp


Heat up a frying pan and coconut oil to it. Add Chana dal, Urad dal, Jeera and mustard seeds and fry till seeds sputter. Add Hing and curry leaves to it and then add the rawa. Roast rawa till you get the aromatic smell. Switch off the stove and allow it to cool down.

Whisk the yogurt and add chopped green chillies, coriander leaves, salt and mix well. To this mixture, add the roasted rawa and mix well. Keep the batter aside for 20minutes. Try not to add water, but adjust consistency as required.

Grease the idly stand with oil and get the steamer ready.

Just before pouring the batter to idly stand, add Eno and cooking soda and mix well. Pour the batter to the idly stand and steam for 20-30 minutes.

Check if the idly is cooked properly by inserting a fork or knife and it should come out clean.

Serve hot with Chutney pudi!

Some variations:

You can add roasted cashews or grated carrot to the mixture to add more flavour.