How to make Rawa Idli Premix - SK Khazana -

With this premix you can make idlis even when unexpected guests drop in

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Semolina (rawa/suji) (रवा/सूजी), Ghee (घी)

Cuisine : South Indian, Indian, Fusion

Course : Snacks and Starters

For more recipes related to Rawa Idli Premix - SK Khazana checkout Vegetable Upma, Kuzhi Uppu Paniyaram, Maddur Vade, Tootak . You can also find more Snacks and Starters recipes like Papdi Chaat Chicken Picatta Chilli Garlic Momos Apple And Cheese Toast

Rawa Idli Premix - SK Khazana

Rawa Idli Premix - SK Khazana Recipe Card


You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.

Prep Time : 31-40 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Rawa Idli Premix - SK Khazana Recipe

  • Semolina (rawa/suji) 2 cups

  • Ghee 1/4 cup

  • Mustard seeds 1 teaspoon

  • Asafoetida 1/2 teaspoon

  • Split black gram skinless (dhuli urad dal) 1 teaspoon

  • Green chillies finely chopped 4

  • Curry leaves 20

  • Powdered sugar 2 teaspoons

  • Salt to taste

  • Fruit salt 1/2 teaspoon

  • Batter

  • Yogurt 1/2 cup

  • Tomato chutney to serve

  • Coconut chutney to serve


Step 1

Heat ⅛ cup ghee in a non-stick pan, add semolina and saute till golden brown and fragrant. Transfer into a large bowl and let it cool down to room temperature.

Step 2

To make tempering, heat remaining ghee in the same pan, add mustard seeds, asafoetida, split skinless black gram, green chillies and curry leaves and sauté for a few seconds or till seeds splutter and gram becomes golden. Transfer onto a plate and let it cool down to room temperature.

Step 3

Crush the curry leaves in the tempering and add all of it to the semolina and mix well.

Step 4

Add powdered sugar, salt and fruit salt and mix well. Transfer into an air tight container and store up to 20 days in a dry place.

Step 5

To make idlis, take 1 cup premix in a large bowl. Add yogurt and ⅓ cup water and whisk well. Set aside for 10 minutes.

Step 6

Heat sufficient water in a steamer, Put batter into each greased dent of the idli mould, keep the mould in the steamer and steam for 8-10 minutes.

Step 7

Demould them, arrange them on serving plates and serve hot with tomato chutney and coconut chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.