Rawa Idli South Indian steamed breakfast made from semolina and skinless black gram This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 06 Mar 2019 in Recipes Course New Update Main Ingredients Semolina (rawa/suji) , Split black gram skinless (dhuli urad dal) Cuisine Tamil Nadu Course Snacks and Starters Prep Time 1-2days Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Rawa Idli 2 cups Semolina (rawa/suji) 1 cup Split black gram skinless (dhuli urad dal) to taste Salt Method 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. 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. 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. 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. Serve hot with sambhar and coconut chutney. Nutrition Info Calories 2131 Carbohydrates 89.6 Protein 418.4 Fat 11 #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article