Rawa Idli

🛒 Ingredients

• Fine Semolina (Rawa/Suji) 60 g · 216 kcal
• Plain Yogurt 80 g · 48 kcal
• Water 40 g · 0 kcal
• Refined Oil 5 g · 45 kcal
• Mustard Seeds 1 g · 0 kcal
• Urad Dal (Split Black Gram) 2 g · 7 kcal
• Curry Leaves 1 g · 0 kcal
• Green Chili 3 g · 0 kcal
• Fresh Ginger 3 g · 0 kcal
• Coriander Leaves 2 g · 0 kcal
• Baking Soda 2 g · 0 kcal

👨‍🍳 Instructions

1. Roast the fine semolina (rawa/suji) in a dry pan over medium heat for 5-7 minutes until lightly fragrant; transfer to a bowl and let it cool.
2. In a small pan, heat refined oil, add mustard seeds and urad dal; once they splutter, add curry leaves, chopped green chili, and grated ginger, sauté for a minute.
3. Add the tempering mixture, plain yogurt, water, salt, and chopped coriander leaves to the cooled semolina; mix well to form a thick batter.
4. Let the batter rest for 15 minutes to allow the semolina to absorb moisture and swell, then adjust consistency with a little more water if needed.
5. Just before steaming, add baking soda (or fruit salt) to the batter and mix gently; do not overmix, as it will lose its fizziness.
6. Grease idli molds with a little oil, pour a ladleful of batter into each mold, and steam in an idli cooker or steamer for 10-12 minutes until cooked through and fluffy.
7. Serve the hot Rawa Idlis immediately with coconut chutney and sambar.