Rawa Idli Premix

Ingredients 

• 2 cups semolina (rawa/suji)
• ¼ cup ghee
• 1 teaspoon mustard seeds
• ½ teaspoon asafoetida
• 1 teaspoon split black gram skinless (dhuli urad dal)
• 4 green chillies finely chopped
• 20 curry leaves
• 2 teaspoons powdered sugar
• Salt to taste 
• ½ teaspoon fruit salt

Batter

• ½ cup yogurt
• Tomato chutney to serve
• Coconut chutney to serve

Method

1. Heat ⅛ cup ghee in a non-stick pan, add semolina and saute till golden brown and fragrant. Transfer into a large bowl and let it cool down to room temperature.
2. To make the tempering, heat the remaining ghee in the same pan, add mustard seeds, asafoetida, split skinless black gram, green chillies and curry leaves and sauté for a few seconds or till seeds splutter and the gram becomes golden. Transfer onto a plate and let it cool down to room temperature.
3. Crush the curry leaves in the tempering, add all of it to the semolina and mix well.
4. Add powdered sugar, salt and fruit salt and mix well. Transfer into an air-tight container and store for up to 20 days in a dry place.
5. To make idlis, take 1 cup premix in a large bowl. Add yogurt and ⅓ cup water and whisk well. Set aside for 10 minutes.
6. Heat sufficient water in a steamer, Put batter into each greased dent of the idli mould, keep the mould in the steamer and steam for 8-10 minutes.
7. Demould them, arrange them on serving plates and serve hot with tomato chutney and coconut chutney.