Rawa Idli Recipe


Rawa Idli Recipe



20 mins
2-3 people
15 mins




Introduction:

 

Hey there, fellow foodies! Let me take you on a culinary journey today with a recipe that holds a special place in my heart - Rawa Idli. It's not just about the flavors and textures; it's about the memories it evokes. Picture this: a lazy Sunday morning, the aroma of freshly steamed idlis wafting through the air, and the anticipation of that first bite. Ah, sheer bliss!

 

But let's rewind a bit. My first encounter with Rawa Idli wasn't in a fancy restaurant or a bustling kitchen. It was during a visit to a quaint little cafe tucked away in a bustling market. The simplicity of the dish intrigued me, and one bite was all it took to turn me into a fan. Since then, I've been on a quest to recreate that perfect blend of flavors and textures in my own kitchen.

 

Now, let's dive into the magic of Rawa Idli, shall we?

 

 

 

Recipe of Rawa Idli

 

Ingredients:

 

  • Suji (Semolina) – 2 cups
  • Curd (Yogurt) – 1 cup
  • Salt – 2 tsp
  • Haldi (Turmeric Powder) – 1 tsp
  • Carrot, grated – 1 tbsp
  • Coriander, chopped – 1 tbsp
  • Baking soda – ¼ tsp

For Tadka:

  • Coconut oil – 1 tbsp
  • Ghee – 1 tbsp
  • Urad dal (Black gram) – 1 tbsp
  • Hing (Asafoetida) – 1 pinch
  • Mustard seeds – 1 tsp
  • Cumin seeds – 1 tsp
  • Cashew nuts – 1 tbsp
  • Ginger, chopped – 1 tsp
  • Green chili, chopped – 1 tsp
  • Curry leaves – 8-9 leaves

 

 

Method:

 

  1. Prepare the Batter:

    • Divide the suji into two equal bowls and soak them in water.
    • Add ½ cup of curd to each bowl of soaked suji and salt. Mix well.
    • In one of the bowls, add haldi and mix it thoroughly.
    • Add grated carrot and chopped coriander equally to both bowls and mix well.

  2. Prepare the Tadka:

    • Heat a pan and pour coconut oil and ghee.
    • Add urad dal, hing, mustard seeds, cumin seeds, cashew nuts, chopped ginger, chopped green chilies, and curry leaves. Allow them to crackle.

  3. Combine the Ingredients:

    • Divide the prepared tadka equally between the two bowls of suji mix.
    • Mix the tadka into the suji mixtures.
    • Add baking soda to both bowls and mix well.

  4. Steam the Idlis:

    • Grease the idli mould with oil.
    • Pour the idli batter into the moulds.
    • Steam the idlis in a steamer for 5-7 minutes.

  5. Serve:

    • After 5-7 minutes, check if the idlis are done.
    • Serve the steaming hot Rawa Idlis with coconut chutney.

 

Enjoy the delicious and healthy Rawa Idlis as a breakfast or snack option!

 

 

 

About the Recipe:

 

Rawa Idli is a popular South Indian dish made from semolina (rawa) and yogurt, steamed to perfection to create fluffy, flavorful idlis. What sets it apart is its simplicity and versatility. Whether you're a seasoned chef or a novice in the kitchen, you can whip up a batch of these delightful idlis in no time.

 

 

Cooking Tips:

 

  • Ensure the consistency of the batter is neither too thick nor too thin. It should have a pourable yet slightly thick texture.
  • Let the batter rest for at least 10-15 minutes before steaming to allow the semolina to absorb the flavors of the yogurt and water.
  • Grease the idli molds with a little oil or ghee before pouring the batter to prevent sticking.
  • Steam the idlis on medium heat for around 10-12 minutes or until a toothpick inserted comes out clean.
  • Serve hot with your favorite chutney or sambar for a wholesome meal.

 

 

Pairing Guide:

 

Rawa Idli pairs perfectly with a variety of accompaniments, including:

 

  • Coconut chutney
  • Tomato chutney
  • Mint chutney
  • Sambar
  • Rasam
  • Pickle

 

Experiment with different combinations to discover your favorite flavor pairings!

 

 

 

Frequently Asked Questions about Rawa Idli:

 

  1. Can I use instant semolina for making Rawa Idli?

    • Yes, instant semolina works well for this recipe and saves time in preparation.

  2. Can I make Rawa Idli without yogurt?

    • Yogurt adds a tangy flavor and helps in fermentation. However, you can substitute yogurt with buttermilk or lemon juice for a similar effect.

  3. How long does it take to steam Rawa Idli?

    • Rawa Idli typically takes around 10-12 minutes to steam until fully cooked.

  4. Can I make Rawa Idli without baking soda?

    • Yes, you can skip baking soda, but it may result in slightly denser idlis.

  5. Can I store leftover Rawa Idli batter?

    • Yes, you can store the batter in an airtight container in the refrigerator for up to 2-3 days.

  6. What can I serve with Rawa Idli?

    • Rawa Idli pairs well with coconut chutney, tomato chutney, sambar, or any other South Indian accompaniment of your choice.

  7. Can I use roasted semolina for Rawa Idli?

    • Yes, roasted semolina adds a nutty flavor to the idlis. You can use it for a variation in taste.

  8. Can I add vegetables to Rawa Idli batter?

    • Yes, you can add grated carrots, finely chopped cilantro, or green peas to the batter for added flavor and nutrition.

  9. Is Rawa Idli gluten-free?

    • Traditional Rawa Idli contains semolina, which is not gluten-free. However, you can use gluten-free semolina or rice flour as alternatives.

  10. Can I steam Rawa Idli in a microwave?

    • Yes, you can steam Rawa Idli in a microwave-safe idli maker or a microwave-safe dish covered with a lid. Cook on high power for 3-4 minutes or until done.

 

Enjoy experimenting with this versatile and delicious dish!