Rawa Idli

I regularly make idlis for breakfast yet have not posted a single variety on my blog.Though Idlis and Dosas are one of the most nutritious food and also the main breakfast item for almost all South Indians , the mornings are very busy with making breakfast and preparing the tiffins and so no time for clicks.

That is when I decided to make these instant rawa idlis for dinner one night , so that I also can take the pictures for posting. So here is the recipe for these easy to make but delicious idlis which can be made without fermentation.

Since they are made of rawa they are very light and can be easily digested. These idlis are also ideal for diabetic patients or weight watchers who are advised to avoid rice in their diet.

Ingredients :

2 cups .........................Rawa (semolina)
2tsp.........................coconut oil
1 tsp.......................channa daal
1 tsp......................urad daal
1tsp......................mustard seeds
1tbsp....................grated ginger
1tbsp....................green chilly (finely chopped)
10 to 15...............curry leaves (finely chopped)
2 to 3 tbsp.............coriander leaves (finely chopped)
1/2 tsp..................hing (asefoetida)
1 cup...................curd
1cup ....................water
1 tbsp.................eno powder (or 1/4 tsp baking soda)
salt

Method :

In a pan heat oil and add the mustard seeds.
When they splutter add urad daal and chana daal.
Now add hing,curry leaves, ginger and chillies and switch off the gas.
Add rawa , coriander leaves, curd , water , salt and mix well.
Add the eno powder or baking soda and mix again.
The consistency of the batter should be thick like for our normal idlis.
In a presure cooker add water and heat it.
In the meanwhile grease the idli maker and pour the batter in the moulds.
Cook without the pressure for 15 to 20 minutes.
Serve hot with chutney and sambhar.