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?

 

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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!

 

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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!

 

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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!

 

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