Rava Idli Waffles

Rava idli waffles (semolina waffles) are a fun spin on the South Indian spicy idli steamed cake. It has a lovely, delicate texture and is seasoned with whole spices, ginger, chilli and coriander. It’s an amazing savory snack served with lutenica, Indian pickles or sambar (pea stew)

plates of rava idli waffles and pancakes next to a bowl of lutenitsa

Rava idli is a steamed idli cake made with semolina. You just knead the dough, steam it after 10-15 minutes and serve it with other Indian dishes. I used a similar dough and made waffles or pancakes.

What I love about this recipe is that it is so versatile! You can change the spices to change the taste and you can add vegetables of your choice. You can also use the dough to make pancakes. You can see them served with kerala white bean stew here

Enjoy these Spicy Indian Waffles with your favorite Lutenica and some Indian Pickles or sambar. It’s delicious with Coconut Lutenica, tomato lutenicaor mint lutenitsa!

close up of rava idli waffles on the plate

Why you’ll love Rava Idli Waffles

spicy rava idli in the form of a vegan waffle or pancake
universal recipe – add whatever vegetables you like!
naturally without soy
friendly. You can make the dough up to two weeks or more in advance!

More Vegan South Indian Recipes

The remaining dry ingredients

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Bake the semolina: Heat a medium to large skillet over medium heat and add the oil. Once the oil is hot, add the mustard seeds and cumin seeds and mix well. Cook until they change color significantly.
Add the ginger, curry leaves, green chillies, cashews, semolina and grated coconut and mix well. Continue baking for 4-6 minutes or until the semolina looks very fluffy and changes color just a little. Turn off the heat and transfer the mixture to a bowl. (You can refrigerate this mixture for up to 2 weeks and use it later. Or freeze the mixture for months)
Make the dough: Add the rest of the dry ingredients: baking soda, baking powder, salt, cilantro, vegetables, almond flour and onion and mix well. You can also add other vegetables such as chopped peppers, shredded cauliflower or other quick vegetables.
Add the wet ingredients: the yogurt, lime juice and 1/2 cup water and mix well. Depending on your semolina, you’ll need 1/4 cup or more water to make a stiff dough. Add just a few tablespoons and let sit for 5 minutes to allow the semolina to absorb some of the liquid, and then add 1-2 tablespoons of water at a time until you have a dough. Add more water if needed just before making pancakes or waffles.
To make waffles: Preheat your waffle iron and brush or brush a little oil on both plates, then pour some of the mixture into the waffle iron, close the lid and cook. These waffles will take much longer to cook than your waffle maker will indicate. Cook them until they are nicely golden, otherwise they will stick badly to the waffle iron and fall apart.
To make pancakes: Heat a large frying pan over medium heat and spray with a little oil. Once the pan is hot, add the batter and shape your pancakes. If the batter is too thick, you can add another tablespoon of water and mix. Let the pancakes become golden and their edges are almost cooked. When the middle is about to set, flip them over and continue cooking them on the other side. Make smaller pancakes because they will be delicate. Repeat with the rest of the dough.
Serve with Indian pickles or sambar. It’s delicious with Coconut Lutenica, tomato lutenicaor mint lutenitsa!

To make it gluten free you can use rice rava (rice cream) but the taste varies and the amount of water you need will also vary.
i am free choose dairy-free, soy-free yogurt.
You can change the flavors. If you don’t have curry leaves or mustard seeds. You can use only cumin seeds and add garam masala. You can also change the vegetables.
Semolina makes them quite delicate, so to make them stronger you can add 2-3 tablespoons of ordinary all-purpose flour.

Calories: 125kcal, Carbohydrates: 9g, Protein: 4g, fats: 9g, Saturated Fats: 2g, sodium: 393mg, potassium: 153mg, Fibers: 2g, sugar: 3g, Vitamin A: 904IU, Vitamin C: 37mg, calcium: 84mg, Iron: 1mg

The nutritional information is calculated automatically, so it should only be used as an estimate.

semolina flour, vegetables and spices in bowls on the kitchen counter

Ingredients and substitutes

oil – To toast the spices, toast the semolina and grease the waffle iron or tray.
whole spices – mustard seeds, cumin seeds and curry leaves add the first layer of flavor to the batter. If you don’t have curry leaves or mustard seeds, you can just use cumin seeds and add some garam masala.
fresh spices – ginger and green chili add flavor and a little heat to these spicy waffles.
Cashews – Add wonderful texture and crunch!
Coarse semolina or rava – This is the base for your waffles or pancakes. If you want, you can add two to three tablespoons of all-purpose flour to make the waffles a little stiffer. You can use rice rava instead of semolina for a gluten-free version.
shredded coconut – Adds a nice flavor.
baking soda, baking powder and salt – To condition the dough.
vegetables – I use peas, carrots and onions. Feel free to add more veggies if you like!
almond flour – for texture.
dried spices – I use sambar powder but you can also use garam masala or other Indian spice blends optional.
wet ingredients – Non-dairy yogurt, lime juice and water add moisture and flavor to the batter.

Tips

This is a great recipe to make! You can bake the semolina and make the first part of the dry ingredient mixture up to two weeks or more.
Don’t listen to your waffle maker! They take longer to cook than you think. Your rava idli waffles are ready when they are nice and golden. If you open the waffle maker too soon, they will fall apart.

How to make Rava Idli Waffles

Bake the semolina. Heat a medium to large skillet over medium heat and add the oil. Once the oil is hot, add the mustard seeds and cumin seeds and mix well. Cook until they change color significantly.

Add the ginger, curry leaves, green chillies, cashews, semolina and grated coconut and mix well.

adding curry leaves to the pan with whole spices

ginger, chili and whole spices, after cooking

Continue baking for four to six minutes or until the semolina looks very fluffy and changes color slightly. Turn off the heat and transfer the mixture to a bowl.

toasted semolina and spices in a mixing bowl

You can store this mixture in the refrigerator for up to two weeks and use it later. To chill it for longer (up to three weeks), cook the ginger, green chilli and curry leaves before adding the rest of the ingredients so that they roast really well and no moisture remains. Or freeze for months

Add the rest of the dry ingredients: baking soda, baking powder, salt, cilantro, vegetables, almond flour and onion and mix well. You can also add other vegetables such as chopped peppers, shredded cauliflower or other quick vegetables.

adding vegetables to the semolina mixture in the bowl

Add the wet ingredients: the yogurt, lime juice, and 1/2 cup water and mix well. Depending on your semolina, you’ll need 1/4 cup or more water to make a stiff dough. Add just a few tablespoons and let sit for five to 10 minutes to allow the semolina to absorb some of the liquid, and then add one to two tablespoons of water at a time until you have a dough. Add the water just before making the pancakes or waffles.

a mixture of semolina, after mixing with the spices and vegetables

To make waffles: Preheat your waffle iron and brush or brush a little oil on both plates, then pour some of the mixture into the waffle iron, close the lid and cook. These waffles will take much longer to cook than your waffle maker will indicate. Bake them until they are nicely golden, otherwise they will stick badly to the waffle iron and fall apart.

rava idli waffle in waffle maker before cooking

waffle rava idli in the waffle maker, after cooking

To make pancakes: Heat a large frying pan over medium heat and spray with a little oil. Once the pan is hot, add the batter and shape your pancakes. If the batter is too thick, you can add another tablespoon of water and mix. Let the pancakes become golden and their edges are almost cooked. When the middle is about to set, flip them over and continue cooking them on the other side. Make smaller pancakes because they will be delicate. Repeat with the rest of the dough.