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Rawa Idli

Rawa Idli is a popular Indian Breakfast
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Serves 3
Rated 5 based on 100 votes


2 cups - fine Rawa

1 tbsp - oil/ghee

1 - onion, finely chopped (optional)

4 - Green chillies (finely chopped)

2 cups - sour thick yogurt

Curry leaves


1 - Carrot (finely grated) (optional)


1/2 tsp - baking soda

For seasoning:

1 tsp - Mustard Seeds

1 tsp - Urad Dal

2 tsp - Bengal Gram dal

10- Cashew nuts (broken)

1/2 tsp - Asafoetida


  1. Roast the rawa just until it starts to turn brown and keep it aside.
  2. Heat oil, add all the seasonings and once they are browned add the chopped onion, curry leaves and green chillies. Fry it until the onion turns translucent.
  3. Let it cool down to room temperature and then mix it with the roasted rawa.
  4. Add half of the grated carrot to the mixture.
  5. Add the baking soda and salt to the rawa mixture.
  6. Now add the curd and mix it well.
  7. To bring it to the idli batter consistency add water (if needed).
  8. Grease the idli plates and add grated carrot and cilantro to the bottom of the plate.
  9. Then pour the batter and steam it for 10 to 12 mins.
  10. Serve hot with chutney.
  11. Recipe and image courtesy: My Cooking Journey

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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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