Rawa Idli

This is a very tasty and easy to make breakfast . It goes well with lot of combination . Some like it with korma, some with sambar,chutney and the list goes on. The preparation of this dish is also simple with less ingredients. Again ,you can make it as simple as you want or as filling and healthy if you wish to. I started making this when initially after reaching here we were craving for idlis and to make the traditional ones needed its ingredients and a good blender. So till we got all those we adjusted with this delicious idlis which does not require any grinding or fermentation. Doesn't that sound quick and easy? Well then try it out if you hadn't till now. 

Serves 16 idlis

INGREDIENTS:

• Sooji/Rawa/cream of wheat- 2 cups
• Curd/Beaten yogurt- 1 cup
• Salt as needed
• Eno fruit salt - For making the batter ready to cook 
• Finely chopped ginger and garlic- 1 teaspoon
• Finely chopepd green chilly- 2
• Asafoetida powder- 1/4 teaspoon
• Uradh dal - 1 teaspoon
• Mustard seeds - 1 tablespoon
• Chopped coriander- 1/4 cup

How to Prepare:

Step1: Prepare the rawa mix

Heat oil in a kadai, splutter mustard seeds.Add uradh dal and saute till it becomes brown. Add green chilly , ginger and garlic and saute till it is cooked. Add the rawa/ sooji and roast it well so that it gets mixed well with the seasoning , leaves a nice aroma. and also changes color slightly to a light brown. Transfer the rawa mix into another vessel and let it cool.

Step2: Yogurt mix

While the rawa mix is cooling down, Beat the yogurt well adding enough amount of salt Add it to the rawa which is now cool to touch. Mix well using water little by little till it reaches a flowing consistency and keep it undisturbed for 15 minutes.

Step3: Steaming

Keep a pressure cooker or steamer ready with water at boiling stage. Grease the idli stand lightly . (I use the non stick idli stand , so apply the cooking spray) . Add 1 teaspoon Eno fruit salt to the rawa-yogurt mix and stir well. You will be able to hear some bubbling sound and can see some foaming taking place in the mix. The idli batter is now ready without much wait for fermentation. But this should be done only at the last minute just before loading the idli mix into the stand. Keep it inside the steamer or cooker and steam it for 20 minutes. 

When cooked take out the stand and transfer the idlis to a serving plate.

Step4: Serving

Serve hot with sambar, chutney, korma or any of your favorite combination.