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Rawa Idli Premix - SK Khazana

With this premix you can make idlis even when unexpected guests drop in This is a Sanjeev Kapoor exclusive recipe.

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Rawa Idli Premix - SK Khazana

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Main Ingredients Semolina (rawa/suji), Ghee
Cuisine South Indian,Indian,Fusion
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Rawa Idli Premix - SK Khazana

  • 2 cups Semolina (rawa/suji)
  • 1/4 cup Ghee
  • 1 teaspoon Mustard seeds
  • 1/2 teaspoon Asafoetida
  • 1 teaspoon Split black gram skinless (dhuli urad dal)
  • 4 Green chillies finely chopped
  • 20 Curry leaves
  • 2 teaspoons Powdered sugar
  • to taste Salt
  • 1/2 teaspoon Fruit salt
  • Batter
  • 1/2 cup Yogurt
  • to serve Tomato chutney
  • to serve Coconut chutney

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 tempering, heat 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 gram becomes golden. Transfer onto a plate and let it cool down to room temperature.
  3. Crush the curry leaves in the tempering and 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 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.
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