Rawa Idli

This week's letter is R for A to Z Indian Vegetables in Nupur's Onehotstove .I had an idea of making something out of Rawa. I got a Rawa Idli receipe from Mrs. Malliga Badrinath's (tiffen varities) book. She is a very famous author for all kinds of South Indian receipe and familiar in Tamilnadu. I tried this receipe with what I have at home and it came out well. This is slightly different from her receipe. One positive thing is no need of soaking and fermenting the batter. Its a easy and quick receipe for breakfast or supper.

Ingredients

• Bombay Rawa - 2 cups
• Green chillies - 10
• Sour thick curd (skimmed) - 2 cups
• Finely cut onions - 1/2 cup
• Cut coriander and curry leaves - 2 tbl.sps
• Salt - 1/2 tsps
• Cooking soda - 1/2 tsp

For Seasoning

• Mustard seeds - 1/4tsp
• Black gram dhal - 1/2 tsp
• Bengal gram dhal - 1 tsp

Method

Mix roasted rawa with curd without lumps.

Heat oil, add seasoning and cut onions.Fry for 2 or 3 minutes. Mince the chillies.

Pour over rawa, curd mixture with salt, corriander leaves, soda and minced chillies

Garnish grated coconut in a greased idli plates after that pour the batter and steam for 7 mins.

Serve hot with any chutney

Note

Batter should be thick like idli batter. If its watery, Idli's become sticky and flat.

This is my participation for Nupur's A to Z Indian vegetables inOneHotStove.