Wednesday, January 8, 2014

Rawa Idly

#RawaIdli : I used to make rawa idly for breakfast before. But I have completely forgotten this tiffin and haven't done it in recent times. But when my daughter told the other day that she made it following a recipe given in . Actually I stopped doing it as it has to be prepared with curd which my daughter doesn't like. Now when she told that she made it, I also wanted to make it. Immediately swung into action. I referred the said recipe and added some other things also and prepared rawa idly for dinner. This is how I made it.

Rawa idli

Ingredients :
1 1/2 cup                               Rawa ( Sooji )
1 Cup                                    Curd
1/2 Tsp                                  Cooking Soda
3/4 Tsp                                  Salt ( Adjust )

To Soak :
1 Tsp                                     Black Gram dhal ( Urad Dhal )
2 Tsp                                     Gram Dhal ( Channa Dhal )

To add to Batter :
1/4 Cup                               Carrot grated
1                                          Onion, nicely chop ( Optional )
1/4 Cup                                Capsicum nicely chopped ( optional )
1 Tbsp                                  Green peas ( Optional )

To Temper :
5                                          Cashew Nuts
1/2 Tsp                                Mustard seeds
1 Tsp                                   Gram dhal
4 Tsp                                   Split Ground nut ( Pea nuts )
10 to 15                               Curry leaves
1 Tsp                                   Ginger chopped nicely
1                                          Green chilly, chop nicely
1/4 Tsp                                 Asafoetida Powder ( Perungayam - Hing )
1 Tsp                                   Ghee
3 Tsp                                    Oil

Method :
Soak urad dhal and gram dhal in a small cup.
Take a wide mouthed vessel.
Add rawa, curd and salt. Mix well and keep aside.
Allow it to stand for half an hour.
After half an hour keep a kadai with 1 Tsp of ghee and roast split pieces of cashew nuts until it turns golden color. Keep aside.
Then add 3 Tsp of oil in the same kadai heat over a slow flame.
First crackle mustard seeds, then add gram dhal and ground nut.
When dhals turn to golden color add curry leaves, chopped ginger and chopped green chilly.
Transfer onto a plate and keep aside.
Now add soaked dhals, grated carrots and tempered ingredients to the rawa curd mix.
Mix well and add some water to get required consistency.

Keep an Idly maker with 3 cups of water on a stove over high flame.
Apply oil over the pits of idly plate.
Now add cooking soda to the batter, mix well and fill the pits of idly plate with rawa idly batter.
Keep inside the idly maker.
Steam cook rawa idlis for 10 minutes.
After ten minutes insert a clean tooth pick into an idly to check whether the idly is cooked or not.
If the inserted toothpick comes out without any batter sticking to it, the idlis are done.
Scoop out each idly using a flat spoon lubricated with water.
Press a roasted cashew piece over each idly and arrange in a serving bowl.

Enjoy with green coriander chutney or pudhina chutney or with all time favorite coconut chutney.
Curdrawa, curd and salt mixture

Note : Fruit salt can be used instead of cooking soda.
Add 1 1/2 Tsp of fruit salt for 1 cup of rawa.

Other Idli varieties to try
Cholam Idli [ Sorghum Idli ]
Cholam Idli
[ Sorghum Idli ]
Idli maavu [ Idli batter]
Idli maavu
[ Idli batter]
Kancheepuram Idli
Kambu Idli [ Pearl millet Idli ]
Kambu Idli
[ Pearl millet Idli ]
How to cook Idli
How to cook