| Prep Time | 30 minutes |
| Cook Time | 12 minutes |
| Servings |
piece
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Ingredients
- 1 cup Semolina/ Rawa/ Sooji roasted
- 1/2 cup Thick Curd
- 3/4 tsp baking soda
- 1 tsp Oil
- 1 tsp Mustard seeds
- 2 tbsp Bengal Gram/ Chana Dal
- 2 Dry red chilies broken
- 1/2 tsp Asafoetida / Hing
- 2 sprig curry leaves
- 1 tbsp Fresh Coriander finely chopped
- 1/2 inch ginger grated
- 1 tsp ghee
- 1/2 tsp sugar optional
- salt to taste
Ingredients
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Instructions
- Collect all the ingredients on the kitchen counter before you start making the Idlis.
- Heat a non stick pan and dry roast the semolina/rawa until golden. Collect in a bowl and keep aside to cool.
- In the same pan, heat 1 tsp Oil and add mustard seeds, broken red chilies, asafoetida and curry leaves and wait till they splutter/crackle.
- Now add Bengal Gram/Chana Dal and roast till golden. Collect and keep aside.
- Whisk 1/2 cup thick curd and add in roasted semolina with the tempering. Combine to make a thick batter. Set aside for 30 mins so that the semolina soaks and softens.
- Now baking soda, grated ginger, fine chopped coriander, sugar (optional), salt to taste. Add little water and combine to make a flowing batter. I also added Ghee to get rustic flavor and aroma.
- Take a Idli maker stand and grease the sections with oil.
- Pour in the batter onto each section and steam the Idlis in a steamer for 12-15 mins.
- Turn off the gas and let the Idli rest for 5 mins before you take them off from the stand.
- Now carefully take out the Idlis by running a knife on sides.
- Plate the hot and fluffy Rawa Idlis in a plate and serve hot with green chili & coconut chutney.
Recipe Notes
If you like this easy Rawa Idli recipe made from scratch, then do give a try at home and share your feedback with me in comments below.
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