Ingredients for Instant Rawa Idli
- 2 tablespoons oil
- 1 teaspoon mustard seeds/ rai
- 1 teaspoon urad dal
- 1 teaspoon roasted chana dal
- 1 teaspoon ginger, finely chopped
- 1 teaspoon green chillies, finely chopped
- 1 cup (170g) semolina/suji/rawa
- 1 tablespoon fresh coriander, finely chopped
- 1 cup (240g) curd/dahi
- ¾ cup water (approximately)
- 1 eno (fruit salt) sachet or ½ teaspoon baking soda
- salt to taste
- 8-10 roasted cashews
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Mixer Grinder: https://amzn.to/2GVmyRI
- Induction cooktop: https://amzn.to/2Jkn4px
Steps In Making Instant Rawa Idli
- Heat oil in a kadai.
- Now add mustard seeds, urad dal and roasted chana dal and cook for a few seconds or till the dal gets a light golden brown colour.
- Now add finely chopped ginger and green chillies and cook for another 10 seconds.
- Further, add the semolina/suji and roast on medium to low heat for 2 minutes. Do not cook on high heat as we don’t want the colour of the suji to become dark.
- Once done let it cool down for some time.
- Now add curd and mix well. Then add water and mix again. The consistency of the batter should not be very thick or thin. Let it rest for 10 minutes.
- After 10 minutes if the mixture has thickened then add a few tablespoons of water.
- Now add salt and eno and mix well. The rawa idli batter is ready.
- To steam the idlis, take an idli stand and fill it 1/3 with water, the bottom of the idli plate shouldn’t touch the water.
- Now grease the idli plate with oil and place a half cashew in the centre of each of them.
- Now pour the batter and then place the idli plate in the steamer, cover it with a lid and steam the suji idlis for 10-12 minutes.
- To check if it’s done, insert a knife or a toothpick and it should come out clean.
- Let the rawa idlis rest in the idli plate for 2 minutes before scooping them out, or else they might break.
- Serve with the coconut chutney we prepared.
Recipe Notes
- Do not overcook the rawa idli else it might become hard.
Ingredients for coconut chutney
- 1 cup fresh coconut
- 2 medium size green chillies
- 2-3 garlic cloves
- 1-inch ginger
- 1 lemon-sized piece of tamarind
- 1 teaspoon cumin seeds
- 2 tablespoons raw peanuts
- 1 small handful of fresh coriander
- salt to taste
- water as required
For tempering
- 2 tablespoons oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- 1 pinch asafetida/ hing
- 2-3 dried red chillies
- few curry leaves
Steps In Making Coconut Chutney
- In a mixer grinder add all the ingredients and grind them until smooth.
- For tempering, heat oil in a pan and then add mustard seeds, urad dal, asafetida and dried red chillies.
- Further, add fresh curry leaves and sauté for a few seconds.
- Now pour the hot tempering on the coconut chutney and mix well.
- Serve with idli/ dosa or uttapam.
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