Rawa Idly is an easy breakfast dish. It is very easier than the conventional idly which requires soaking , grinding, fermenting,etc. It is one of the instant breakfast variety we can do and get more appreciations from our family. I hope you will love the taste of this recipe.

Rawa Idli | Rava Idli
Rawa Idli | Rava Idli


Yield12
Preparation Time30 mins
Cooking Time10 mins 


Rawa Idli | Rava Idli
Rawa Idli | Rava Idli

Ingredients: 
Rawa (Semolina)1 cup
Sour curd1 cup
Water1/4 Cup
Green Chiliies3
Cashew 10-12 pieces
Curry Leavesfew
Carrot1
Green Peas1/4 Cup
Coriander LeavesFew
SaltTo taste

For seasoning:
Ghee1 tablespoon
Mustard Seeds1 teaspoon
Channa dal1 tablespoon

Method
  1. Heat the tawa/pan and add a table spoon of ghee. Add mustard seeds and when the mustard seeds stars to sputter, add channa dal and fry till it turns golden brown color

  2. Then add chopped green chillies, curry leaves and fry for 10 seconds. 
  3. Add the rawa and fry it till the raw smell goes off and the color of the rawa turns out to be light brown (Don't over cook it :-) ) and take it separately.

  4. In a separate vessel, beat the thick curd nicely and add grated carrot, green peas, salt and fresh coriander leaves and mix well

  5. To this add the fried rawa and keep it for 30 minutes.

  6. After 30 mins, take the batter, if it is very thick, add water little by little to get like a idly batter consistency. Grease the idly plates with oil. Keep a roasted cashew in each of the idly plate and pour the rawa idly batter in each plate.

  7. Steam cook in pressure cooker for 10 minutes. Remove from flame and keep it aside for 5 minutes and then using a wet spoon gently peel the idlies and place it in a plate
  8. Serve the hot Rawa Idlies with Sambar, gun powder and Chutneys
  9. Rawa Idli | Rava Idli
    Rawa Idli | Rava Idli


Post a Comment Blogger

  1. Hi the Pongal and bhogi menu is fantastic. I tried your thiruvathirai kali yesterday and it turned out great . Thanks a lot. I have stopped calling sis/Mom/Minlaw instead I refer your site and have become a fan of yours.

    ReplyDelete
  2. Hi, Thanks for your comments. You are most welcome. Thanks for becoming a fan :-)

    ReplyDelete
  3. Same here.......I too have stopped calling everyone.......instead i just login and refer ur receipes :)......Thanks a lot mami!!!!!

    ReplyDelete
  4. I tried many recipes given by you. because of u i got many recipes and im becom a fan of u

    ReplyDelete
  5. hi,

    your postings are too good. i was searching for a website , for bramins samayal. here i can see almost all the recipes.. keep posting. i will also share this website to my friends :-)

    ReplyDelete
  6. Hi Mami

    Did you add tumeric? It looks yellow. Please let me know

    ReplyDelete
    Replies
    1. Hi, I have not added any turmeric. Since we are frying the rawa in ghee, it used to be slight dull white only. The yellow color in the photo is because i clicked it in night and the light flashed.

      Delete
  7. hi,

    which rawa should we use is it fine rawa or coarse rawa...

    ReplyDelete
    Replies
    1. Hi, we have to use the upma rawa which is coarse

      Delete
  8. Wonderful recipe. I found some heart shaped Idli Plates when am searching for my kitchen appliances and found this product http://www.infinityappliances.com/product.php. I tried this recipe with this plates and got great complement from my family.. Kids were enjoyed the shape..

    ReplyDelete
  9. Mami we dnt have to add eno fruit salt as many web sites has included the same and i tried with fruit salt

    ReplyDelete
    Replies
    1. Archana, we can use eno salt or normal bi-carbonate of soda / baking salt.

      Delete
    2. without eno fruit salt the idlies are very hard even after soaking half n hour..Eno fruit salt usage is best option.

      Delete

 
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