Monday, March 16, 2015

Rawa Idli



Rawa Idli
Just the other day while discussing about food with two friends of mine while in the Park/Garden we ended up to the Rawa Idli Recipe. While she asked me I told her the measurements and  about the usage of soda or eno fruit salt and on my way back home I realised I do not have that recipe up in my blog.
So today I am presenting the simple and humble Rawa Idli recipe.
Here is what we need:
ingredients for rava idli
  • 1 cup sooji/rava/semolina/cream of wheat *
  • ¼ th cup thick dahi/curd/yogurt *check notes
  • ¼ th tsp of baking soda * check notes
  • ½ cup water or more - add accordingly & as required to get a medium consistency batter, which is neither thick nor thin.
  • 1 green chilli finely  chopped*
  • ½ inch ginge finely chopped
  • 10-12 cashews/kaju, chopped
  • Corriander leaved a  few finely chopped
  • a tbsp of frshly grated coconut (optional)
  • salt as required
For tempering:
  • 1-2 tsp oil
  • 1 tsp mustard seeds/rai
  • 1 tsp chana dal/split and husked bengal gram
  • 1 tsp urad dal
  • 10-12 curry leaves/kadi patta,torn 



How to Proceed:




  • in a pan, add 1 tsp oil more and heat it.
  • splutter mustard seeds. then add urad and chana dal and chopped cashew nuts, curry leave. fry till the chana dal become light golden.
  • Now to this add rawa and roast very well until a nice aroma wafts from the mixture.
  • Once done remove from flame and allow it to cool for atleast 10 minutes.**
  •  add curd/yogurt along with chopped ginger, green chilies, finely chopped corriander leaves,baking soda and salt.
  • Add ½ cup water amd mix well.
  • Allow the batter to settle for 10-15 minutes.
  • Once the batter is settled if you find your batter too thick then add a little water with spoon as required and make a batter which is neither thin nor thick just like our idli batter
  • heat water in a steamer, idli cooker or pressure cooker.
  • pour the rava idli batter in greased idli moulds.
  • place the idli stand in the idli cooker, steamer or pressure cooker steam the rava idlis for 10-12 mins or more till a tooth pick inserted in the idlis come out clean.
  • remove the rava idlis from the mould and serve the steaming hot rava idlis with your favorite coconut chutney.
  • For Coconut Coriander Chutney Recipe:
  • 1 cup freshly scraped/grated coconut
  • 2 green chillies(adjust spice accordingly)
  • 3 tbsp roughly chopped coriander leaved
  • a peanut sized tamrind
  • salt to taste

    For Tempering:
  • 1tsp coconut oil
  • 1/4 th tsp mustard seeds
  • 10 curry leaved roughly torn

    Method:
  • take all the ingredients mentioned(except for the tempering ingredients) into a mixie/ mixer grinder or blender jar by adding 2-3 tbsp water and grind into a smooth paste.
  • remove this in a clean bowl and add salt and mix well. add more water if you want your chutney to be a little thin.
  • in a small tadka pan heat oil add mustard seeds, when splutters add curry leaves and temper over the chutney.
  • serve fresh with your favourite dosa or idli.



  • Aps NOTES:
    you can also add eno or fruit salt in place of baking soda. add upto ¾ to 1 tsp of eno or fruit salt, and if using fruit salt/eno then add it just before steaming the idlis.
    I grind green chillies and ginger as while eating they do not trouble our taste ;).
    I temper and roast the rawa previous night so that the next morning I save time. And if I am making it for afternoon or night I prepare the raw roast atleast a few hours before making the idlis as the mixture has to cool down a  little before adding yogurt.
    You can add ½ cup dahi but I add ¼ th cup of dahi for 1 cup rawa here as the dahi we get here is thick unlike the one we get in India. And while in India I add ½ cup and reduce the water content.
    The rawa what we get here is a little fine version compared to the one that my mom uses in mangalore. So if you find a little more thick rawa than the fine version use that as you  will get a perfect textured Rawa Idli.
    Happy Cooking,


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