Sunday, November 30, 2008

Semolina Idli | Rava Idli : Quick Rava Idli


Rawa idli is one of the top evening snack available in Sagars (Bangalore fast food points). I always tried preparing it while I was in India, but never succeeded, it used to become hard always..After coming to Singapore, I started craving for all those fast foods available in Bangalore. I think it is bound to happen as I was used to eating varieties of dosas, rawa idli, pooris etc for such an affordable price.

I never found rawa idli in any of the restaurants in Singapore :((.., but was wanting to eat. The only option available here is...., cook what you want & eat how much ever you want ;) I did few modifications to the original recipe based on my experience :) It turned out just like how we used to get in Bangalore restaurants. Now, it has found a place in my breakfast list. I cook it at least once in fifteen days.

Here is the recipe, which requires no fermentation.



Ingredients:
2 cups upma rawa/semolina
1.5 cups curd/yogurt (it should have turned little sour)
1 tbsp cashew nuts
1/2 tbsp chana dal
1/2 tsp mustard seeds
8-10 curry leaves.
1/4 cup coriander leaves
2 tbsp grated coconut (fresh/frozen)
salt according to taste
1/2 tsp baking soda or 1 tsp eno's fruit salt
1 tbsp oil
Water: As needed to adjust the consistency

Method:
  • Dry roast the rawa until it turns golden brown. Allow it to cool.
  • Add oil to a pan, when oil is hot, add mustard seeds. When mustard seeds crackle, add chana dal. Allow the chana dal to turn golden brown.
  • Add cashew nuts & fry till it turns golden brown. Add curry leaves to it.
  • Add this tempering to the rawa.
  • Add coconut, coriander leaves to the rawa.
  • In a separate bowl, add about 1/2 a cup of water to yogurt/curd & whisk.
  • Add the whisked yogurt to the rawa mixture & mix well. Batter should be like normal idli batter or a little thicker than that would do.
  • Keep the batter for 1 hour.
  • The rawa would have absorbed the moisture & become hard. Adjust the consistency by adding little water at a time. 
  • Add baking soda, salt to the batter, just before making the idlis. Mix well & scoop out the batter onto the idli moulds.
  • Steam cook the idlis for 15-20 mins.
  • Serve it hot with potato sagu (curry) or chutney or any curry of your choice.