Rawa Idly

 Idly is one of my go to comfort food. Growing up in a Tamil household, we had idly for breakfast every day. There are so many different types of idly one can make. Rawa idly is an instant idly you can make anytime you run out of options. You don't have to ferment the batter. All you need is roasted cream of wheat (rawa), and sour yogurt. This recipe makes 20 idlies 

Ingredients:

2 cups (heaped) coarse Rawa, roasted

2 cups thick sour plain yogurt (curd), beaten

6-8 green chili, chopped

2 Tablespoons fresh chopped cilantro and curry leaves

Salt to taste

1/2 teaspoon baking soda 

For Seasoning:

1/4 teaspoon mustard seeds 

1/2 teaspoon urad dal

1 teaspoon Bengal gram (channa dal)

10 curry leaves, chopped

1 1/2 Tablespoons broken cashews, roasted

                                                     

Method:

1. Mix beaten yogurt, roasted rawa, and salt in a large bowl, without any lumps. 

                                                                              

2. Heat 1 Tablespoon oil in a small pan for tempering. Add mustard seeds, urad dal, channa dal, curry leaves and chopped green chili. When the mustard seeds pop, add asafetida, and pour the mixture to the batter. 

                                          

3. Add chopped cilantro and mix the batter. Leave covered for 15 minutes.

                                                                  

4. Stir in 1/2 teaspoon baking soda just before pouring the batter on the idly molds.

5. Pour 1/4 cup of batter to each idly mold. Steam cook for 10 minutes. 

                                                   

6. Serve hot with coconut chutney.