How to make Rawa Idli -
South Indian steamed breakfast made from semolina and skinless black gram
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Semolina (rawa/suji) (रवा/सूजी), Split black gram skinless (dhuli urad dal) (उड़द दाल धुली)
Cuisine : Tamil Nadu
Course : Snacks and Starters
For more recipes related to Rawa Idli checkout Kuzhi Uppu Paniyaram. You can also find more Snacks and Starters recipes like Samosa Patti Melting Moments Tandoori Chicken Burger-SK Khazana Grilled Vegetable Cheese Sandwich
Rawa Idli Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 1-2days
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Rawa Idli Recipe
Semolina (rawa/suji) 2 cups
Split black gram skinless (dhuli urad dal) 1 cup
Salt to taste
Oil to grease
Method
Step 1
Wash and soak the urad dal for three to four hours. Drain and grind it to a smooth and fluffy paste. Transfer into a deep pan, add salt and whisk well.
Step 2
Cover and keep it in a warm place to ferment overnight. Lightly roast the semolina and spread it on a plate to cool. Add the semolina to the urad dal paste and whisk well.
Step 3
Add water to adjust the consistency. It should be thick but pouring. Let this rest for an hour. Heat sufficient water in a steamer. Grease the idli moulds with oil.
Step 4
Pour a ladleful of batter in each mould and then place them in a steamer or a pressure cooker. Cover and steam for ten to fifteen minutes or until cooked.
Step 5
Serve hot with sambhar and coconut chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
