Rawa Idli

South Indian steamed breakfast made from semolina and skinless black gram This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Semolina (rawa/suji) , Split black gram skinless (dhuli urad dal)
Cuisine Tamil Nadu
Course Snacks and Starters
Prep Time 1-2days
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Rawa Idli

  • 2 cups Semolina (rawa/suji)
  • 1 cup Split black gram skinless (dhuli urad dal)
  • to taste Salt


  1. Wash and soak the urad dal for three to four hours. Drain and grind it to a smooth and fluffy paste. Transfer into a deep pan, add salt and whisk well.
  2. Cover and keep it in a warm place to ferment overnight. Lightly roast the semolina and spread it on a plate to cool. Add the semolina to the urad dal paste and whisk well.
  3. Add water to adjust the consistency. It should be thick but pouring. Let this rest for an hour. Heat sufficient water in a steamer. Grease the idli moulds with oil.
  4. Pour a ladleful of batter in each mould and then place them in a steamer or a pressure cooker. Cover and steam for ten to fifteen minutes or until cooked.
  5. Serve hot with sambhar and coconut chutney.

Nutrition Info

Calories 2131
Carbohydrates 89.6
Protein 418.4
Fat 11