Rava Idli (Steamed Semolina Cakes)

Using protein-rich nonfat Greek yogurt instead of standard curd significantly boosts the protein density while steaming keeps this traditional Indian breakfast light and easily digestible.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 70 g (approx. 1/3 cup) semolina · 241 kcal in the whole recipe
• 200 g (approx. 3/4 cup) nonfat Greek yogurt · 122 kcal in the whole recipe
• 30 g (approx. 1/3 cup) grated carrot · 12 kcal in the whole recipe
• 10 g chopped fresh cilantro · 2 kcal in the whole recipe
• 8 g split raw cashews · 47 kcal in the whole recipe
• 4 g (1 tsp) baking powder · 2 kcal in the whole recipe
• 10 g (approx. 2 tsp) ghee · 88 kcal in the whole recipe
• 180 g (approx. 1 large) chopped tomato · 32 kcal in the whole recipe
• 40 g chopped onion · 16 kcal in the whole recipe
• 8 g (2 cloves) garlic · 12 kcal in the whole recipe
• 6 g fresh ginger, grated · 5 kcal in the whole recipe
• Mustard seeds, turmeric powder, curry leaves, and salt to taste

Method

1. In a pan, heat half of the ghee, lightly fry cashews, mustard seeds, and curry leaves, then add semolina and roast over medium heat for 3 minutes until aromatic; allow to cool.

   

2. In a bowl, mix roasted semolina with nonfat Greek yogurt, grated carrot, chopped cilantro, baking powder, salt, turmeric, and a little water to form a thick batter, then let rest for 5 minutes.

   

3. Grease idli molds or silicone muffin cups, pour the batter into cups, and steam in a covered steamer for 10-12 minutes until cooked through.

   

4. For chutney, heat remaining ghee in a small pan, sauté onion, garlic, ginger, and tomato for 6-8 minutes until soft, then blend smoothly with a pinch of salt.

   

5. Unmold warm rava idlis and serve immediately alongside the fresh homemade tomato chutney.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.