Rawa Idli -- Home made Rawa Idli recipe

Rawa Idli is a popular South Indian breakfast dish. We get rawa idli mix in the stores. I use it for making rawa idli, but one of my aunt suggested me to make it at home itself. It is very easy and we can have them whenever we want. We can also store it for further use also, if we prepare more. So I tried and succeeded in making rawa idlies at home only without buying ready mix anymore.


Semolina/Suji/Bombay Rawa - 250 grms
Oil - 2 tbsp
Mustard Seeds - 1 tbsp
Cumin Seeds - 1 tbsp
Black Gram - 1 tbsp
Bengal Gram - 1 tbsp
Green Chillies - 2 
Curry Leaves - 5 to 7
Coriander Leaves - fist ful
Ginger - 3" long
Cashew Nut - 5 to 7
Salt - to taste
Turmeric Powder - 1 tsp
Sour Curd - 1 cup
Eno Salt - 1 tsp


Chop green chillies, ginger, curry leaves and coriander leaves. 
Heat oil in a wok, add mustard seeds, cumin seeds, black gram, bengal gram, cashew nuts, chopped green chillies, ginger, curry leaves and coriander leaves.
Fry them till the dals turn into light brown shade.
Add semolina or suji or rawa to it and mix well.
Roast the rawa till it leaves the raw smell. Add salt and turmeric powder to it and mix well.
Keep it a side. If we want we can use it immediately or we can cool down and store it for later use also. 
Add sour curd to the above mix. Rest it for half an hour. Batter consistency should be like that of idli batter only, neither too loose nor too thick. 
Before pouring it into the idli moulds add eno salt to the batter. Pour only half portion of the mould, steam it for 10 to 15 minutes. 
Hot and steamy rawa idli ready to serve. 
Serve it with coriander chutney. 

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