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:||45 minutes|
|Coarse Rawa, Suji or Semolina||2 cups|
|Vegetable Oil||1/4 cup + 1 tbsp|
|Baking Soda||1/8 tsp|
|Salt||1 1/2 tsp|
|Plain Thin Yogurt or Buttermilk||2 cups|
|Mustard Seeds||1 tbsp|
|Green Chillies||1 tsp chopped|
|Finely Grated Ginger||1 tbsp|
|Dhuli Urad Dal||1 tbsp|
|Chana Dal||1 tbsp|
|Fresh Coriander Leaves||1/4 cup chopped|
- Chop coriander leaves and green chillies. Keep aside.
- Grate ginger finely. Wash kari leaves and keep aside.
- 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.
- Then add ginger, green chillies, kari leaves and coriander leaves. Saute for a few seconds and turn off the heat.
- Mix rawa, salt and baking soda together.
- Add quarter cup of oil to the mixture and rub it in the rawa so that it is mixed properly.
- Now add the mustard seeds tempering in rawa mixture.
- Add yogurt to form a thick batter like pancakes.
- Grease the idli mold and pour the batter in the mold.
- Boil about half an inch of water in a big pan that can hold the idli molds.
- Once the water starts boiling, place the Idli molds in the pan and 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 Molds from the pan and let it cool for a few minutes.
- Once the molds are comfortable to touch, carefully remove idlis from the mold using a butter knife.
- Serve Rawa Idlis with Sambhar and Coconut Chutney.
- I use this tempering even with regular rice and dal Idlis. They taste so much better with the tempering.
- Here is another variation of Rawa Idli.