Delicious and Fluffy Rawa Idli Recipe: Perfect for Kids and Adults

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This Rawa Idli recipe is a quick and easy way to make delicious, fluffy idlis without the need for fermentation. The addition of vegetables makes it colorful and nutritious, making it a hit with both kids and adults. Follow this step-by-step guide to make perfect Rawa Idlis at home.

Ingredients:

  • 1 cup Bombay Rawa (semolina)
  • 1 cup sour curd (well-beaten)
  • 2 tbsp gram dal (optional)
  • 3 tbsp oil
  • 2 tbsp ghee
  • 1 tsp fruit salt
  • 1/2 cup coriander leaves (finely chopped)
  • Salt to taste
  • 1 tsp mustard seeds
  • 3 green chillies (finely chopped)
  • 8 cashew nuts (finely chopped)
  • 1 tsp asafoetida powder
  • 1/2 cup curry leaves (finely chopped)
  • 1 carrot (grated or finely diced)
  • 1 potato (grated or finely diced)
  • 1/4 cup peas

Instructions:

  1. Dry Roast the Rawa:

    • Dry roast the rawa in a pan over medium heat until it turns light golden brown. Let it cool completely.

  2. Prepare the Tempering:

    • In a pan, heat the oil.
    • Add mustard seeds and let them splutter.
    • Add finely chopped green chillies, cashew nuts, asafoetida powder, and curry leaves. Sauté until the cashew nuts turn golden brown.

  3. Mix the Rawa and Tempering:

    • Add the roasted rawa to the pan with the tempering mixture. Blend well.
    • Remove from flame and let the mixture cool.

  4. Prepare the Batter:

    • In a large mixing bowl, combine the rawa mixture with salt, fruit salt, and finely chopped coriander leaves.
    • Soak gram dal for an hour, drain thoroughly, and add it to the rawa mixture.
    • Beat 1/2 cup of curd well and add it to the rawa mixture along with 1 cup of water. Mix thoroughly.
    • Let the mixture soak for about 2 to 3 hours.

  5. Add Vegetables (Optional):

    • For a more colorful and nutritious idli, add grated or finely diced carrot, potato, and peas to the batter.

  6. Final Preparation Before Steaming:

    • Just before steaming, beat the remaining 1/2 cup of curd thoroughly and add it to the rawa mixture. Mix well to ensure the batter is smooth and well-combined.

  7. Steam the Idlis:

    • Grease idli plates or cups with a little oil.
    • Pour the batter into the idli molds.
    • Steam the idlis for about 8 to 10 minutes, ensuring that the steam is not too sticky if using a pressure cooker.

  8. Serve:

    • Carefully remove the idlis from the molds.
    • Serve hot with coconut chutney, sambar, or any chutney of your choice.

Tips for Perfect Rawa Idlis:

  • Consistency: Ensure the batter is smooth and slightly thick but pourable. Adjust water as needed.
  • Fruit Salt: Add fruit salt just before steaming to get fluffy and soft idlis.
  • Vegetables: Finely grate or dice the vegetables to ensure they cook well and blend into the idli batter seamlessly.

Why This Recipe Works:

This Rawa Idli recipe is quick and does not require fermentation, making it perfect for a last-minute breakfast or snack. The tempering and addition of vegetables enhance the flavor and nutritional value, making these idlis both delicious and healthy.

Related Searches:

  • Quick Rawa Idli recipe
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  • How to make fluffy Rawa Idlis

This Rawa Idli recipe ensures you can easily find and enjoy a healthy, delicious, and quick meal that's perfect for any time of the day. Enjoy the vibrant flavors and soft texture with every bite!

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