Rawa Idli is a South Indian Breakfast item, made with semolina/sooji/rawa. A good combination is Sambar-Idli. Hmm…yum..yum..
Why keep it only for breakfast? In fact, I would like to have it any time in the day. I remember my Sagar Ratna days in Delhi. They used to serve the best Rawa Idlis. Don’t know the status now, though. As the demand increases, the quality goes down. That is the law the restaurant people follow.
They used to serve it with sambar and coconut chutney. This is how I like to have my Idli. I take a whole Idli and immerse it in the sambar bowl. Allow the Idli to soak for few seconds and have it with a spoon. Hmm..
Lets not waste time and get straight to the recipe. Shall we?
Makes: 10 Idlis
Makes: 10 Idlis
Ingredients:
Sooji – 1 cup
Vegetable oil – 1 tbsp
Mustard seeds – ½ tsp
Chanda dal – 1 tsp
Urad dal – 1 tsp
Whole red chilli – 1 nos.
Asafoetida – a pinch
Curd – ¾ cup
Coriander leaves – a few
Ginger – 1“ piece
Green chillies – 2 nos.
Cashew nuts – a few
Preparation:
Heat oil in a non stick pan.
Add mustard seeds. When it starts to splutter, add chana dal, urad dal, broken whole red chilli, grated ginger and asoefitida and saute till dal changes color. Don’t burn.
Add the sooji and roast in low flame for a few seconds till you get the aroma.
Now transfer to a plate and allow to cool.
In the mean time, keep idli plates ready by greasing the plates so idli doesn't stick and comes out easily. Boil the water in the idli maker.
In a bowl mix together yogurt, finely chopped green chillies, salt and chopped coriander leaves. Add the sooji and mix it well. Add a little bit of water, if needed.
Immediately spoon it to the idli plates. (If you don't do it immediately, batter will thicken). Top it with cashew nuts. Cover cook for 10-12 min.
You can place a round thin slice of a red tomato on the base of the idli plates before you pour the batter for beautiful colourful idlis :)
Add mustard seeds. When it starts to splutter, add chana dal, urad dal, broken whole red chilli, grated ginger and asoefitida and saute till dal changes color. Don’t burn.
Add the sooji and roast in low flame for a few seconds till you get the aroma.
Now transfer to a plate and allow to cool.
In the mean time, keep idli plates ready by greasing the plates so idli doesn't stick and comes out easily. Boil the water in the idli maker.
In a bowl mix together yogurt, finely chopped green chillies, salt and chopped coriander leaves. Add the sooji and mix it well. Add a little bit of water, if needed.
Immediately spoon it to the idli plates. (If you don't do it immediately, batter will thicken). Top it with cashew nuts. Cover cook for 10-12 min.
You can place a round thin slice of a red tomato on the base of the idli plates before you pour the batter for beautiful colourful idlis :)
Yum yum Rawa Idli ready in minutes. Have it with sambar and a cup of tea. Have a pleasant morning!
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