Wednesday, March 19, 2014

Rawa Buckwheat Idly

#RawaBuckwheatIdly : I have tried many recipes using #Buckwheat [ #Paapparai in Tamil ] such as upma, pongal, payasam, kozhukattai, etc.,.. Today morning when I opened the fridge to see what is there to plan for breakfast, a small amount of old dosai batter was there. I have been making dosai for the past two days. So I scratched my head for new ideas. Finally decided to prepare rawa idly along with buckwheat. Now let me present the method.
Made 12 Idlies.

Rawa Buckwheat Idly

Main Ingredients :
1/4 cup                                  Dosai batter old
3/4 cup                                  Rawa [ sooji ]
1/4 cup                                  Buckwheat
1 sachet                                 Eno fruit salt
1 Tsp                                     Salt
Other Ingredients :
1                                            Onion, chop nicely
1                                           Green chilly, chop nicely
8                                           Curry leaves, chop nicely
1/4 Tsp                                 Asafoetida
1 Tbsp                                  Carrot grated
1 Tsp                                    Mustard
1 Tsp                                    Urad dal
3 Tsp                                    Gram dal [ channa dal ]
3 Tsp                                    Oil
                        
Method :
Coarsely grind buckwheat using a mixie.
Take dosai batter, rawa, powdered buckwheat and salt.
Mix well by adding 1/2 cup of water.
Keep aside for half an hour.


After half an hour heat a kadai with oil over a medium flame.
Crackle mustard and then add asafoetida, urad dal and gram dal.

Roast until dhals become golden color and then add curry leaves and green chilly.
Saute for a minute and add onion.
Saute for two to three minute or until it gives out aroma and turns slightly pink.

Transfer into the batter and add carrot also.
Mix well.

Keep an idly maker with 3 cups of water on a stove over HIGH flame.
Grease each pit of the idly plate with a drop of oil.
Now add eno salt to the batter and mix well. The batter foams up and raises little bit.


Fill each pit with a ladle of batter.
Keep inside the idly maker and close he lid.


Steam the idlies for 5 minutes.
Check using a knife whether the idlies are done by piercing an idly from top.
If the knife comes out clean then the idlies are ready to scoop out.
Now using a moistened spoon scoop out the idlies from idly plate.
Transfer into a serving bowl.
Again grease the idly plate with oil and fill with batter and steam cook the next set.

Serve hot n soft idlies with coconut chutney or wet red garlic chutney.

Rawa Buckwheat Idly



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