Rawa Idli (Steamed Semolina Cakes) with Coconut Chutney (Dip)

Rawa / Sooji or Semolina is one of my favourite healthy breakfast options. Numerous ways to have it… Sooji chilla (In the form of pancakes) or Upma (South Indian cuisine, roasted with vegetables) or sweet version with milk and fruits and these ones as little cakes. Healthy and filling 🙂


South Indian cuisines are generally healthier over the other options which we go for. Although there are a million dishes, but usually  Upma, Dosa, Idli, Vada and Uttapam with Samber or Rasam, are the most common here in the North.


With the below quantities, I can fill my mould approx. 3 times and serve 5-6 ppl easily. I use a mould which makes 16 small idli’s at a time.

Prep time: 10mins          Cooking time: 20mins (for one batch of steaming)

Total time: 30mins


For Idlis (cakes)

500gms sooji or semolina

800gms curd

1 glass of water at room temp

2 tbsp baking soda (I used Eno sachets)

1 tsp Salt

1 ltr Water for boiling in the steamer

1 copy

For Coconut chutney (dip)

½ Coconut (I used fresh coconut, cut it into small pieces)

½ cup roasted chickpeas

1 green chilli

100 gms curd

Salt to taste

For tadka (tempering)-

1 tbsp oil

1 tsb mustard seeds

½ cup Curry leaves (or you can use Cilantro leaves also)

Pinch of salt


  1. In a large mixing bowl, add sooji, curd and salt. Mix with 1/4th glass water and make a thick paste.
  2. Turn on the gas for the steamer and let the water boil. Grease the idli mould with oil.
  3. Take a medium size bowl and transfer 1/3 of the sooji paste in it. Add some water to it to make it like a cake batter consistency. Keep your idli mould ready besides it. Now add the 1 tbsp or 1 sachet (Eno) of baking soda to this mixture. When you mix, it will start bubbling. Do not mix too much. Scoop this batter in the idli moulds.
  4. Now, place the mould in the steamer and steam for 20 mins. Check with a toothpick after 20mins, it should come out clean. If not, then 5 more mins should be fine.
  5. When the idlis are in the steamer, prepare the chutney or the dip. In a small chopper/grinder, add the coconut pieces, roasted chickpeas, green chilli, salt and curd. Grind till a smooth paste is formed. If you feel it’s thick, add a few tsp of water and grind again. That’s it. Your dip is ready!
  6. Tadka time – In a pan, heat the oil. Add mustard seeds, curry leaves and a pinch of salt. When it starts to cracle, place the idlis into this mixture and mix well. Done.


Serve with the coconut dip and enjoy!

This is a very quick and healthy breakfast option 🙂

How do you prefer to have semolina in your plates?

Would love to hear from you for any of your feedback/comments on this recipe.


6 thoughts on “Rawa Idli (Steamed Semolina Cakes) with Coconut Chutney (Dip)

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