When we think ‘idli’, we always think that it has to be pre planned because you need to soak the rice and dal,grind it and let it out to ferment for a good 8 hours. But Rawa idli doesnt require you to do any of those drills. Its instantly done. By instant i mean you dont need to ferment the batter to get the idli:).The ingredients are also not too complicated ,it s probably already there at home, stocked!
Ingredients:|Preparation Time:10 mins|
Rawa(Semolina) 1 cup
Buttermilk 4 cups
Ghee/oil 4 tbspn
Carrot(grated) 1/2 cup
Cashew nuts(roughly broken) 1/4 cup
Green peas 1/2 cup
Green chillies 2 finely chopped
Curry leaves a few finely chopped
Coriander leaves a few sprigs finely chopped
Mustard seeds 1 tspn
Channa dal 1 tbspn
Salt as per taste
Heat the oil/ghee in a deep pan and put the mustard seeds and let it splutter,then add the channa dal and fry for a few seconds,lower the flame,then add the finely chopped curry leaves and green chillies and fry it,then add the cashew nuts and fry it until it turns light brown,then the green peas and fry it for a couple of minutes(dont overcook it as it will cook further when we steam it),then the grated carrot and saute it for sometime and then add the rawa and mix it well and let it turn slightly brown and crisp in texture,put off the stove and in the end add the coriander leaves and mix. Let the mixture cool down.
Meanwhile,grind for coriander chutney(grated coconut,tamarind,salt,coriander leaves,ginger,onion) and keep it ready.
Once the mixture cools down,add the butter milk and salt and keep it soaked for 15 mins. After 5 mins keep the steamer ready. Once the soaking time is complete,pour the batter into the moulds and steam it for another 15 mins.
After 15 mins., open the steamer and leave it slightly open for a couple of minutes before you can scoop it out of the mould clearly.
Serve it hot with the delicious coriander chutney:)