Semolina idli
Also known as: SUJI IDLI, Suji/Rava idli
Semolina idli is a popular South Indian breakfast snack made from fermented semolina batter, steamed into soft, spongy cakes.
Nutrition per 100g
Nutrient Breakdown
Key Nutrients(19)
% DV = % Daily Value (adult RDA, ICMR 2020). Values per 100g edible portion.
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Common questions about Semolina idli
How many calories are in 1 idli of Semolina idli?
1 idli (30 g) of Semolina idli has about 62 kcal, based on 206 kcal per 100 g.
How much protein is in Semolina idli?
Semolina idli provides about 9.3 g of protein per 100 g.
How much sugar does Semolina idli contain?
Semolina idli has about 3.4 g of total sugars per 100 g.
What is semolina idli made from?
Semolina idli is made from fermented semolina (rava/suji) batter, often combined with yogurt and water, then steamed.
Is semolina idli vegetarian?
Yes, semolina idli is vegetarian and contains no meat or eggs.
How should semolina idli be stored?
Store cooked semolina idlis in an airtight container in the refrigerator and consume within 1-2 days for best freshness.
About Semolina idli
Semolina Idli is a traditional South Indian dish made primarily from semolina (rava or suji) and fermented batter that results in a soft and fluffy steamed cake. It is often enjoyed with sambhar and chutneys as a wholesome breakfast or snack.
This dish provides significant amounts of Vitamin K, Manganese, Copper, Phosphorus, Folate, Selenium, dietary fiber, and protein, making it a nutritious option among steamed snacks. The steaming preparation keeps it low in fat and calories compared to fried snacks.
- It fits well in vegetarian diets.
- Contains gluten due to semolina.
- Moderate glycemic index, suitable for balanced meals.
Semolina idli is versatile and cherished for its mild taste and digestive-friendly fermentation.
Values per 100g edible portion.
Nutrition data is for reference only. Values may vary by preparation method, brand, and region. Full disclaimer
Contains data from Indian Nutrient Databank (INDB), University of Edinburgh, licensed under CC BY 4.0, modified for presentation.
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