Tag Archives: semolina


A healthy snack, and a change from the usual Rava Idlis that I make. Found the recipe for Rava Dhokla from sailusfood.com. There were many other options, but decided to try out this one with a few modifications.

This is what you’ll need

For the dhokla

Rava (semolina): 1 cup

Yoghurt: 1 1/2 cup (sour)

Buttermilk: 1/2 cup

Green chillies: 3

Ginger: 1/2″ piece

Sugar: 1/2tsp

Lemon juice: 1/2tbsp

Oil: 1tbsp

Eno: 1tsp

Salt: To taste

Chilli powder and chopped coriander leaves: To garnish

For the seasoning

Mustard seeds: 1tsp

Cumin seeds: 1/2tsp

Sesame seeds: 1tbsp

Curry leaves: Few

Oil: 1/2tbsp

Let’s get cooking

1. In a bowl add the yoghurt and rava. Mix well to a paste taking care that no lumps are formed. Let it soak for at least two hours. Or can be left over night in the refrigerator.

2. Coarsely grind the green chillies and ginger.

3. Just when preparing the dhokla, mix the rest of the ingredients green chilli ginger paste, sugar, oil, lemon juice and salt to the rava mixture.

4. Add the butter milk and bring to a dosa batter consistency.

5. Add the eno fruit salt and mix gently. The mixture will become frothy.

6. Pour into greased pressure cooker vessels immediately and steam for 15 -17 minutes.

7. Prepare the seasoning and pour over the steamed dhokla.

8. Garnish with red chilli powder and chopped coriander leaves. Serve hot with green coriander chutney or sweet chutney. Alternately, cut the dhokla into half, horizontally. Prepare the green chutney and spread all around. Cover again and serve like a sandwich dhokla.

Approximate preparation and cooking time: 30 minutes (excluding soaking time)

Serves: 4



My amma’s perfect recipe for Rava Ladoo. To me this ladoo is one of the easiest Indian sweets to make and it being Diwali, I couldn’t think of another quicker preparation to start off with! So Happy Diwali everyone.

This is what you’ll need

Rava: 2 cups

Sugar: 1½ cups

Water: ½ cup

Coconut: ½ (optional)

Ghee: ½ cup

Cardamom powder: 1tsp

Saffron: Few strands

Cashew nut bits: 1-2tbsp

Let’s get cooking

1. Heat the ghee in a broad pan.

2. Add the rava, and fry till it smells good.

3. Add the coconut and cashew nut bits. Fry for 2 more minutes.

4. Sprinkle the cardamom powder and keep this mixture aside.

5. Prepare the sugar syrup adding the sugar and ½ cup water. Boil to one thread consistency. (takes around 5-7 minutes)

6. Add the saffron strands to this along with the rava coconut mixture. Mix lightly.

7. Let it stand until the syrup is completely absorbed. (approximately 10-15 minutes)

8. When cool, make ladoos and store.

Approximate preparation and cooking time: 35 minutes

Makes approximately 15 medium sized ladoos.

* I did not use coconut.

* You can add raisins when making the ladoos. If you do use raisins, they should be added along with the cashew nut bits.


Found this really unusual combination for idlis while going through the Tarla Dalal website and what better day to find it than when I couldn’t decide what to make for breakfast!!! The recipe was very simple and gave an upma flavour to the idlis! Definitely something that I would make again. Enjoy. 🙂

This is what you’ll need

Rava (semolina): 3/4 cup

Seviyan (rice vermicelli): 1 1/2 cups, broken into 1″ pieces

Cashewnuts: 2tbsp (chopped)

Oil: 4 1/2tbsp

Yoghurt: 1/2 cup

Mustard seeds: 1tsp

Udad dal: 2tsp

Green chillies: 4 (finely chopped)

Curry leaves: Few

Fruit salt: 1tsp

Salt to taste

Let’s get cooking

1. Heat ½ tbsp of oil in a pan, add the semolina and roast on a medium flame for 3 to 4 minutes or till the semolina is light pink in colour, while stirring continuously. Remove from the flame and keep aside 

2. Heat 2 tbsp of oil in the same pan, add the cashewnuts and sauté on a medium flame for a few seconds. Remove and add to the semolina.

3. Heat 1 more tbsp of oil in the same pan, add the vermicelli and sauté on a medium flame for 2 to 3 minutes or till it turns light brown in colour, while stirring occasionally.

4. Remove from the flame and add it to the semolina-cashew mixture.

5. Add the yoghurt, 1¼ cups of water, salt and mix well to make a batter of dropping consistency. Keep aside.

6. Heat the remaining 1 tbsp of oil in the pan and add the mustard seeds and urad dal.

7. When the seeds crackle, switch off the flame, add the green chillies and curry leaves and sauté for a few seconds. Add it to the batter and mix well.

8. Just before steaming, add the fruit salt and 1 tbsp of water over the batter.

9. When the bubbles form, mix gently.

10. Pour a little batter into each of the greased idli moulds and steam in a steamer for 8 to 10 minutes or till the idlis are cooked.

11. Cool slightly, remove from the moulds and serve hot with coconut chutney.

Approximate preparation and cooking time: 30 minutes

Serves: 5-6

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