Rava Idli Waffles

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

Rava idli is a steamed idli cake made with semolina. You simply mix the batter, steam it after 10-Quarter-hour, and serve it with other Indian dishes.  I used an analogous batter and made it into waffles or pancakes.

What I really like about this recipe is that it’s so flexible! You possibly can swap spices out and in to alter out the flavour and you possibly can add veggies of your selection, too. You should utilize the batter to make pancakes too. You possibly can see them served with the kerala white bean stew here

Enjoy these savory, Indian waffles along with your favorite chutney and a few Indian pickles or sambar. It’s delicious with coconut chutney, tomato chutney, or mint chutney!

Why You’ll Love Rava Idli Waffles

• savory rava idli in vegan waffle or pancake form
• versatile recipe – add whatever veggies you wish!
• naturally soy-free
• make-ahead friendly. You possibly can make the batter as much as two weeks or more upfront!

More Vegan South Indian recipes

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Rava Idli Waffles (Indian Savory Semolina waffles)

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

Prep Time15 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Breakfast

Cuisine: South Indian

Keyword: rava idli pancakes, rava idli waffles

Servings: 4

Calories: 125kcal

Writer: Vegan Richa

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, reminiscent of serrano or Indian chopped
• 3 tablespoons chopped cashews
• 3/4 cup (125.25 g) coarse semolina or rava
• 1 tablespoon shredded coconut

Remainder 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 (35 g) carrots and peas
• 1/4 cup (40 g) chopped onion
• 2 tablespoons almond flour
• 1 teaspoon sambar powder or garam masala or one other spice mix of selection
• 2 tablespoons all purpose flour, optional

Wet Ingredients

• 1/2 cup (118.29 ml) non-dairy yogurt
• 2 teaspoons lime juice
• 1/2 – 1 cup (118.29 ml) water

Instructions

• 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 blend well. Cook until they modify color significantly.

• Add within the ginger, curry leaves, green chili, cashews, semolina, and shredded coconut and blend well. Proceed to roast for 4-6 minutes or until the semolina starts to look very fluffy and has modified color just a bit bit. Switch off the warmth and transfer the mixture to a bowl. (You possibly can refrigerate this mixture for as much as 2 weeks and use it later. Or freeze the mixture for months)

• Make the batter: Add the remaining of the dry ingredients: baking soda, baking powder, salt, cilantro, veggies, almond flour, and onions, and blend well. You can even add other veggies, like chopped bell peppers, grated cauliflower, or other quick-cooking vegetables.

• Add within the wet ingredients: the yogurt, lime juice, and 1/2 cup of water, and blend well. Depending in your semolina, you’ll need 1/4 cup or more water to make a stiff batter. Add just just a few tablespoons and let it sit for five minutes for the semolina to soak up among the liquid after which 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.

• To make waffles: Preheat your waffle iron and brush or drizzle some oil on each plates then spoon among the mixture into the waffle iron, close the lid, and cook. These waffles are going to take for much longer to cook than what your waffle maker will indicate. Cook them until they’re nicely golden otherwise, they are going to stick badly to the waffle iron and break apart.

• To make pancakes: Heat a big skillet over medium heat and drizzle some oil. Once the skillet is hot, add the batter and form your pancakes. If the batter is just too thick you possibly can add one other tablespoon or so of water and blend in. Let the pancakes get golden and the sides are almost cooked. When the center is about to set flip them and proceed to cook them on the opposite side. Make smaller size pancakes because these will likely be delicate. Repeat with the remaining of the batter.

• Serve with Indian pickles or sambar. It’s delicious with coconut chutney, tomato chutney, or mint chutney!

Notes

To make it gluten-free you need to use rice rava (cream of rice) however the taste does vary and the quantity of water you’ll need will vary as well.
Soy-free, select a soy-free non-dairy yogurt.
You possibly can change up the flavors. Should you don’t have curry leaves or mustard seeds. You should utilize only cumin seeds and add some garam masala. You possibly can change the veggies as well.
Semolina makes them quite delicate, so to make them more sturdy you possibly can add 2-3 tablespoons of standard all-purpose flour.

Nutrition

Nutrition Facts

Rava Idli Waffles (Indian Savory Semolina waffles)

Amount Per Serving

Calories 125
Calories from Fat 81

% Each day Value*

Fat 9g14%

Saturated Fat 2g13%

Sodium 393mg17%

Potassium 153mg4%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 3g3%

Protein 4g8%

Vitamin A 904IU18%

Vitamin C 37mg45%

Calcium 84mg8%

Iron 1mg6%

* Percent Each day Values are based on a 2000 calorie eating regimen.

Ingredients and Substitutions

• oil – To toast the spices, roast the semolina, and grease the waffle iron or pan.
• whole spices – mustard seeds, cumin seeds, and curry leaves add the primary layer of flavor to the batter. Should you don’t have curry leaves or mustard seeds, you need to use only cumin seeds and add some garam masala. 
• fresh seasonings – Ginger and green chili bring flavor and a bit little bit of heat to those savory waffles.
• cashews – Add a beautiful texture and crunch!
• coarse semolina or rava – That is the bottom to your waffles or pancakes. Should you want, you possibly can add two to 3 tablespoons of all-purpose flour to make the waffles a bit sturdier. You should utilize rice rava rather than semolina, for a gluten-free version.
• shredded coconut – Adds a pleasant flavor.
• baking soda, baking powder, and salt – To condition the dough.
• veggies – I’m using peas, carrots, and onion. Be happy so as to add more veggies, when you like!
• almond flour – For texture.
• dried spices – I’m using sambar powder, but you may also use garam masala or other Indian spice blends of selection.
• wet ingredients – Non-dairy yogurt, lime juice, and water add moisture and tang to the batter.

Suggestions

• That is an excellent make-ahead recipe! You possibly can roast the semolina and make the primary a part of the dry ingredient mix as much as two weeks or more ahead.
• Don’t take heed to your waffle maker! These take longer to cook than it thinks. Your rava idli waffles are ready once they are nice and golden. Should you open the waffle iron too early, they are going to crumble.

The best way to Make Rava Idli Waffles

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 blend well. Cook until they modify color significantly. 

Add within the ginger, curry leaves, green chili, cashews, semolina, and shredded coconut and blend well.

Proceed to roast for 4 to 6 minutes or until the semolina starts to look very fluffy and has modified color just a bit bit. Switch off the warmth and transfer the mixture to a bowl.

You possibly can refrigerate this mixture for as much as two weeks and use it later. To refrigerate it longer (up to 3 weeks), cook the ginger, green chili, and curry leaves before adding the remaining of the ingredients so that they’re toasted very well and there’s no moisture left. Or freeze for months

Add the remaining of the dry ingredients: baking soda, baking powder, salt, cilantro, veggies, almond flour, and onions, and blend well. You can even add other veggies, like chopped bell peppers, grated cauliflower, or other quick-cooking vegetables.

Add within the wet ingredients: the yogurt, lime juice, and 1/2 cup of water, and blend well. Depending in your semolina, you’ll need 1/4 cup or more water to make a stiff batter. Add just just a few tablespoons and let it sit for five to 10 minutes for the semolina to soak up among the liquid after which add one to 2 tablespoons of water at a time until you get a batter. Add the water right before making the pancakes or waffles.

To make waffles: Preheat your waffle iron and brush or drizzle some oil on each plates then spoon among the mixture into the waffle iron, close the lid, and cook. These waffles are going to take for much longer to cook than what your waffle maker will indicate. Cook them until they’re nicely golden otherwise, they are going to stick badly to the waffle iron and break apart.

To make pancakes: Heat a big skillet over medium heat and drizzle some oil. Once the skillet is hot, add the batter and form your pancakes. If the batter is just too thick you possibly can add one other tablespoon or so of water and blend in. Let the pancakes get golden and the sides are almost cooked. When the center is about to set flip them and proceed to cook them on the opposite side. Make smaller size pancakes because these will likely be delicate. Repeat with the remaining of the batter.

Serve with coconut chutney, tomato chutney, mint cilantro chutney, and a few Indian pickles, or serve it with sambar.

Ceaselessly Asked Questions