Rava idli waffles(semolina waffles) are a fun spin on a South Indian savory steamed idli cake. It has a lovely, delicate texture and is seasoned with whole spices, ginger, chili, and cilantro. It’s an amazing savory breakfast served with chutney, Indian pickles, or sambar(split pea stew)

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 50 minutes
  • Total time: 65 minutes
  • Yield: 4
  • Category: Breakfast
  • Cuisine: South Indian

Ingredients

  • 2 teaspoons oil
  • 1/2 teaspoon brown mustard seeds
  • 1/4 teaspoon cumin seeds
  • 6-8 curry leaves (, fresh or frozen or dried)
  • 1 teaspoon chopped ginger
  • 1/2 green chili, such as serrano or Indian (chopped)
  • 3 tablespoons chopped cashews
  • 3/4 cup coarse semolina (or rava)
  • 1 tablespoon shredded coconut

Rest of the Dry Ingredients

  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons chopped cilantro
  • 1/4 cup carrots and peas
  • 1/4 cup chopped onion
  • 2 tablespoons almond flour
  • 1 teaspoon sambar powder or garam masala or another spice blend of choice
  • 2 tablespoons all purpose flour, optional

Wet Ingredients

  • 1/2 cup non-dairy yogurt
  • 2 teaspoons lime juice
  • 1/2 - 1 cup water

Method

  1. Roast the semolina: Heat a medium to large-size skillet over medium heat and add the oil. Once the oil is hot add the mustard seeds and cumin seeds and mix well. Cook until they change color significantly.
  2. Add in the ginger, curry leaves, green chili, cashews, semolina, and shredded coconut and mix well. Continue to roast for 4-6 minutes or until the semolina starts to look very fluffy and has changed color just a little bit. Switch off the heat and transfer the mixture to a bowl. (You can refrigerate this mixture for up to 2 weeks and use it later. Or freeze the mixture for months)
  3. Make the batter: Add the rest of the dry ingredients: baking soda, baking powder, salt, cilantro, veggies, almond flour, and onions, and mix well. You can also add other veggies, like chopped bell peppers, grated cauliflower, or other quick-cooking vegetables.
  4. Add in the wet ingredients: the yogurt, lime juice, and 1/2 cup of water, and mix well. Depending on your semolina, you will need 1/4 cup or more water to make a stiff batter. Add just a few tablespoons and let it sit for 5 minutes for the semolina to absorb some of the liquid and then add 1-2 tablespoons of water at a time until you get a batter. Add more water if needed right before making the pancakes or waffles.
  5. To make waffles: Preheat your waffle iron and brush or drizzle some oil on both plates then spoon some of the mixture into the waffle iron, close the lid, and cook. These waffles are going to take much longer to cook than what your waffle maker will indicate. Cook them until they are nicely golden otherwise, they will stick badly to the waffle iron and break apart.
  6. To make pancakes: Heat a large skillet over medium heat and drizzle some oil. Once the skillet is hot, add the batter and form your pancakes. If the batter is too thick you can add another tablespoon or so of water and mix in. Let the pancakes get golden and the edges are almost cooked. When the middle is about to set flip them and continue to cook them on the other side. Make smaller size pancakes because these will be delicate. Repeat with the rest of the batter.
  7. Serve with Indian pickles or sambar. It is delicious with coconut chutney, tomato chutney, or mint chutney !

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.