- Preeti Shridhar
Looking for a quick and easy breakfast option? Try out these Rawa Idli. These can also be packed in kids' tiffin box. To avoid morning rush ,prepare the batter in the night. Let it sit on the counter for 30 minutes and then keep it in the fridge. Morning check the consistency of the batter , add Eno Salt and you can straight away steam them.
Use coarse rawa. In south we get something called upma rawa, I have used that. You can use any coarse rawa.
Ingredients : (Serves 5. Gives 24 medium sized idlis.)
Rawa. 1cup , 170 gms
Oats 1/3 cup , 30gms.
Curd. 1/2 cup, 125 ml
Water. 1cup, 240ml
Roasted peanuts. 1/2cup, crushed
Salt. 1tsp or to taste
Red chilly pd. 1/2tsp
Carrot. 1no. Small grated
Eno salt. 1tsp heaped or 1 sachet
Coriander 1 tbsp chopped.
Oil 2 tsp
Mustard seeds. 1/2 tsp.
Whole red chillies. 2 no. Broken into pieces
Curry leaves. 10 no. Chopped
Chana, urad dal mixed. 2tbsp.
Mix rawa, oats, salt and red chili powder.
Add curd and 3/4cup water and mix well.
Now mix in carrot and crushed peanuts.
Cover and let it rest for 30 min.
Heat oil in a pan , crackle mustard seeds, add rest of the ingredients meant for tempering, stir for half a min. and pour it into the batter.
Mix in coriander.
Check consistency of batter and add remaining water . It should be thicker than cake batter.
Adjust the amount of water .(you can add more water if needed).
Grease idly moulds and keep water to boil in cooker.
Now add Eno salt to the batter and mix well.
Pour batter into moulds and place the moulds in the cooker.
Close the cooker and and steam on high for five minutes, lower the heat and steam further for 15-20 minutes.
Insert a knife to check doneness of the Idlis.
Remove idli stand from cooker and let it cool for 5 min.
Remove the Idlis with the back of a spoon.
Serve it with sweet chilly sauce and mint chutney, or ketchup or coconut chutney, as per your taste.
If you don't have idly stand, no worries. Grease a baking tin which will fit in your cooker and steam.
Do not use the weight while steaming.