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.
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
- 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.