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Rawa semiya idli (ସୁଜି ସେମିୟା ଇଟିଲି)


  • 3 cups vermicelli (ସେମିୟା)                  
  • 1 cup semolina (ସୁଜି)                   
  • 3 1/2 cups yogurt/Curds (ଦହି)                  
  • 1/4 tsp baking soda (ସୋଢା)                 
  • 1 tsp cashew nuts (କାଜୁ)                
  • 1/2 tsp raisins                        
  • a handful coriander (ଧନିଆ ପତ୍ର)                   

For tempering: 
  • 1 tsp mustard seeds (ସୋରି)              
  • 10  curry leaves                
  • 1 green chillies               
  • 1/2 inch ginger (ଅଦା)                     
  • 1 1/2 tsp refined oil (ତେଲ)        
  • a pinch asafoetida                 
  • Salt to taste (ଲୁଣ)


  • Dry roast vermicelli and semolina separately till it is light brown. Mix the two and place it in a dry dish.  
  • Heat refined oil  in a pan and fry the cashews and raisins separately in ghee till golden brown and add it to the vermicelli-semolina mixture. 
  • In the same oil add mustard seeds, once it pops add the chopped green chillies, ginger, asafoetida and finally the curry leaves. Add the vermicelli-semolina mixture to this and mix well.
  • This mixture can be made in advance and stored in the refrigerator in an air tight container. The idlis can be made as and when required.

To prepare the idlis: 
  • Whip the yogurt/curds well. Mix well the vermicelli-semolina mixture, whipped yogurt/curds, baking powder, chopped coriander and salt. 
  • Pour this into idli moulds or any steel mould and steam for approximately 10-15 minutes.
  • Serve hot with coriander coconut chutney!

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