Samba Wheat Idli

This was another easy and healthy tiffin recipe. I had some finely broken samba wheat but as we usually prefer upma made from coarser wheat rava I had to try idlies with this one. I prepared it like my grandma used to prepare rava idlies and it was soft and fluffy. However, as a big fan of rava idly Kundan did not score it high; sometimes health comes at the cost of taste you see…

Preparation Time: 30 minutes

Cooking Time: 15 minutes

Serves: 2


1.     Samba wheat rava (finer one) –  2 cups
2.     Curds – 2 cups
3.     Salt as per taste
4.     Cooking Soda – 1 pinch
5.     Oil or ghee – ½ tbsp
6.     Cumin seeds – ½ tsp
7.     Pepper corns – ¼ tsp
8.     Curry leaves – 1 sprig


Step 1: Beat the curds into smooth consistency, mix salt and wheat rava to it. Stir well and rest for 30 minutes.

Step 2: Heat oil/ ghee in a tempering ladle, splutter cumin seeds and pepper corns in it. Roast the curry leaves in it until crisp and add this to the batter. (I didn’t have curry leaves)

Step 3: Start heating the idli cooker. Grease the idli plates with some oil.
Step 4: Now add cooking soda to the batter and adjust consistency by adding water if required.
Step 5: Ladle batter into the idli plates (Idlies will rise and so make sure you don’t over-fill the batter) and steam them for 7-10 minutes.

Step 6: Serve hot with chutney or sambar or podi.


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