Rawa Idli

Ingredients list for Rawa Idli

• 1 cup Semolina (rawa/suji)
• 3 tablespoons Ghee
• 1 tablespoon Cashewnuts , broken
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 6-7 Curry leaves
• 2 tablespoons Fresh coriander leaves , chopped
• 1/2 teaspoon Black peppercorns
• 1/2 cup Sour yogurt
• to taste Salt
• 1 teaspoon Fruit salt
• to grease Oil
• to serve Green coconut chutney

Method

1. Heat 1 tablespoon ghee in a non-stick pan, add semolina and cook, stirring continuously, till golden brown. Transfer in a bowl and cool down to room temperature.
2. To prepare tempering, heat remaining ghee in the same non-stick pan, add cashewnuts and sauté till golden brown. Drain and add to the semolina.
3. Add mustard seeds to the hot ghee remaining in the pan and let them splutter. Add cumin seeds and when they change colour, add curry leaves and let them crackle.
4. Add the tempering, coriander leaves, crushed peppercorns, yogurt and salt to semolina mixture and mix well.
5. Add 1 cup water and mix well. Set aside for 10 minutes.
6. Heat some water in a deep non-stick pan. Place a steamer in it, cover and let the water come to a boil.
7. Add fruit salt to the semolina mixture and mix well.
8. Grease an idli mould with some oil and place in the hot steamer.
9. Fill each dent of the greased mould with the semolina mixture till they ¾ full, cover the steamer and steam for 10 minutes. Remove from steamer, cool slightly and demould.
10. Arrange the idlis on a serving platter and serve hot with green coconut chutney.