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,