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
- 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:
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.