Recipe for Rava Idli with Onion-Capsicum-Tomato Chutney

Today, the recipe I am sharing is Rawa Idli. I have used Upma Rawa ( Semolina) in this recipe to make Idli. This quick and easy recipe does not require grinding and overnight fermenting. Also, I am sharing a quick and easy chutney made with onions, capsicum and tomatoes that goes well with these soft and flavourful Idlis.

Recently I shared the recipe for Idli from Idli Rava, in which I made Idli with Rice Rawa (coarsely ground rice). Also, see the recipes for Foxtail Millet Idli, Quinoa Idli , Ragi idli, Oats Idli & Rava Soybean Idli.

I shall break the recipe into two parts

PART 1: Preparing Rawa Idli

PART 2: Preparing Chutney

PART 1: Preparing Rawa Idli

Ingredients needed to make Rawa Idli:

1. Ghee: 2 tablespoons
2. Urad Dal ( Split black gram): 1 teaspoon
3. Cumin seeds: 1 teaspoon
4. Red Chilli flakes: 1 teaspoon
5. Curry leaves: 7-8
6. Cashews: Broken, 7-8
7. Semolina: 1 1/2 Cups
8. Yoghurt ( Minimum 3.5% Fat): 200 gm
9. Water: 200 ml ( more, if needed to adjust the consistency)
10. Salt: 1 teaspoon, or according to taste
11. Baking Soda: 1/2 teaspoon

Method to make Rawa Idli:

1. Heat ghee in a pan. Fry black gram and cumin seeds on medium heat.
   
   
   
2. Now add chilli flakes, curry leaves and cashews and fry on medium heat till the cashews brown a little.
   
   
   
3. Now add semolina. On medium heat, roast the semolina for about 5 minutes.
   
   
   
4. Then transfer the mixture into a mixing bowl and let it cool completely.
   
   
   
5. Once the mixture is cooled, add yoghurt, salt and water and mix well. You should get a homogeneous batter.
   
   
   
6. Add baking soda.
   
   
   
7. Now grease the Idli plates with oil or ghee. Pour the batter onto the idli plates. You can even place tomato slices or some cashews on the plate before pouring the batter.
   
   
   
8. Bring the water in the idli steamer to a boil. Then place the idli plates inside the steamer.
   
   
   
9. Close the lid and steam the idlis for about 15 minutes on high heat. Once the idlis are done, turn off the heat, take out the trays and let them rest on the kitchen counter for about 2 minutes. Sprinkle water on the trays, and remove the idlis with the help of a spoon.
   
   
   

Rava idlis are ready.

PART 2: Preparing the Onion-Capsicum-Tomato Chutney

Ingredients needed to make Onion-Capsicum-Tomato Chutney :

1. Oil: 2 tablespoons
2. Split Black gram: 1 teaspoon
3. Fenugreek seeds: 1/2 teaspoon
4. Cumin Seeds: 1 teaspoon
5. Dry Red Chilies: 6-8
6. Onions: 2 medium-sized, roughly chopped
7. Tomato: 1 medium-sized, roughly chopped
8. Red/orange Capsicum: 1 medium-sized, roughly chopped
9. Salt: 1 teaspoon
10. Grated coconut: 3 tablespoons

Ingredients needed for the tadka ( tempering):

1. Oil: 1 teaspoon
2. Chana dal ( split chickpeas): 1/2 teaspoon
3. Urad dal ( split black gram): 1/2 teaspoon
4. Dry Red Chillies: 2-3
5. Curry leaves: 5-6
6. Asafoetida: 1/4 teaspoon

Method to make Onion-Capsicum-Tomato Chutney :

1. Heat oil in a pan. Add black gram, fenugreek seeds, cumin seeds and dry red chillies and fry them on medium heat.
   
   
   
2. Then add onions and fry till they are translucent.
   
   
   
3. Then add capsicum and tomatoes and fry till they become soft.
   
   
   
4. Add salt. Turn off the heat and let this mixture cool completely.
   
   
   
5. In a mixer, grind this mixture with coconut.
   
   
   
6. For the tempering, heat the oil in a pan. Add all the ingredients for the tempering and fry them on medium heat till the lentils change their colour to light brown.
   
   
   
7. Add this tempering to the chutney.
   
   

Both idli and chutney are ready. Serve hot.

Here are some more pictures:

About Ingredient sourcing in Germany:

You can source the ingredients needed for this recipe from any Indian shop near you. You can even check the online store of Spicelands. They are a big store in Frankfurt, delivering all across Germany.

Alternatively, you can even buy these ingredients from amazon.de. Links are given below:

Salt: https://amzn.to/3ACstDM
Urad Dal: https://amzn.to/3N224X8
Ghee: https://amzn.to/3NtVzwm
Cumin Seeds: https://amzn.to/3N8H53t
Chilli Flakes: https://amzn.to/3Nu08a8
Curry Leaves: https://amzn.to/3JbLUbc
Cashews: https://amzn.to/3qDHGTn
Semolina: https://amzn.to/3NqTKQT
Yoghurt: https://amzn.to/460IguD
Baking Soda: https://amzn.to/3NaiuLV
Oil: https://amzn.to/43L2XcE
Fenugreek Seeds: https://amzn.to/440Kf04
Dry Red Chillies: https://amzn.to/3qJY3hr
Onion: https://amzn.to/43XDlbV
Tomato: https://amzn.to/42zA1Tq
Capsicum: https://amzn.to/46gu6G3
Grated Coconut: https://amzn.to/3CsAkVr

Equipment needed for the recipe:

Please note that I use all these in my kitchen. I am happy and satisfied with these products, and hence, I recommend these to my readers.

Idli Steamer: https://amzn.to/3N3SW41
Mixing Bowl: https://amzn.to/42dy3YD

Here is the recipe in printable format:

Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on the price for you.

Check out other recipes from my kitchen here.

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