Idli is a very popular South Indian breakfast dish. Normally it takes about a day for the batter to ferment properly but Rawa Idli can be made instantaneously so if you want Idli right now, try Rawa Idli. Did you know that Idli was inspired from an Indonesian dish called Kedli? Between 800 AD and 1200 AD, there were a lot of Hindu kings, who used to live in Indonesia and used to visit India to get married and that’s how Kedli came to India and became Idli.
| Preparation Time: 20 minutes | Cooking Time: 20 minutes |
| Servings: 12 small Idlis | Difficulty: Easy |
Ingredients
| Coarse Rawa (Semolina) | 1 cup |
| Plain Yogurt | 1/2 cup |
| Fresh Coriander Leaves | 1/4 cup chopped |
| Salt | 1/2 tsp |
| Vegetable Oil | 1 tsp |
| Mustard Seeds | 1 tbsp |
| Green Chillies | 1 tsp chopped |
| Finely Grated Ginger | 1 tsp |
| Dhuli Urad Dal | 1 tsp |
| Chana Dal | 1 tsp |
| Kari leaves | 10-15 |
| Broken Cashews | 6 – 8 |
| Crushed Black Pepper (optional) | 1/2 tsp |
| Fruit Salt (like Eno) | 1 tsp |
Method
- Chop coriander leaves and green chillies. Keep aside.
- Grate ginger finely. Wash kari leaves and chop them coarsely.
- Heat one tsp of oil in a pan. Add mustard seeds to the pan and wait till they crackle. Be careful as the seeds will pop up.
- Once the seeds stop popping, add urad and chana dal to the pan. Saute for a few seconds and then add ginger, green chillies and kari leaves. Saute for a few seconds and turn off the heat. The tempering is ready.
- Grease the idli mold and keep it aside.
- Boil about half an inch of water in a big pan that can hold the idli molds.
- Whisk the yogurt and make it smooth.
- Dry roast rawa in a pan for a few minutes. It should not brown. Take it out in a bowl.
- Add salt, broken cashews, crushed black pepper, the tempering and the yogurt and mix well.
- Add enough water to make a thick batter. Now add the fruit salt and mix gently. Batter will puff up a bit. Mix it very gently.
- Gently pour the mixture in the idli mold and place it in the pan with boiling water. Cover the pan. Once the steam starts coming out of the pan, reduce the heat.
- Let it cook for about 15 minutes and then turn off the heat. Remove the mold from the pan and let it cool for a few minutes.
- Once the mold is comfortable to touch, carefully remove idlis from the mold using a butter knife.
- Serve Rawa Idlis with Sambhar and Coconut Chutney.
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Notes
- Here is another variation of rawa idli.
Summary
Recipe Name
Rawa Idli
Author Name
Ruchi Garg
Published On
Preparation Time
Cook Time
Total Time
Average Rating
Based on 2 Review(s)