How to make Rawa Idli -
A south Indian recipe, Rawa Idli is appealing from every angle. Its unique texture and appearance, and its delicious taste will increase your appetite, making you want more
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Semolina (rawa/suji) (रवा/सूजी), Ghee (घी)
Cuisine : South Indian
Course : Snacks and Starters
For more recipes related to Rawa Idli checkout Vegetable Upma, Kuzhi Uppu Paniyaram, Maddur Vade, Tootak . You can also find more Snacks and Starters recipes like Idli Quinoa Poha Bread Bonda Chicken Porcupine With Kokam Chilli Dip
Rawa Idli Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 21-25 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Rawa Idli Recipe
Semolina (rawa/suji) 1 cup
Ghee 3 tablespoons
Cashewnuts , broken 1 tablespoon
Mustard seeds 1 teaspoon
Cumin seeds 1 teaspoon
Curry leaves 6-7
Fresh coriander leaves , chopped 2 tablespoons
Black peppercorns 1/2 teaspoon
Sour yogurt 1/2 cup
Salt to taste
Fruit salt 1 teaspoon
Oil to grease
Green coconut chutney to serve
Method
Step 1
Heat 1 tablespoon ghee in a non-stick pan, add semolina and cook, stirring continuously, till golden brown. Transfer in a bowl and cool down to room temperature.
Step 2
To prepare tempering, heat remaining ghee in the same non-stick pan, add cashewnuts and sauté till golden brown. Drain and add to the semolina.
Step 3
Add mustard seeds to the hot ghee remaining in the pan and let them splutter. Add cumin seeds and when they change colour, add curry leaves and let them crackle.
Step 4
Add the tempering, coriander leaves, crushed peppercorns, yogurt and salt to semolina mixture and mix well.
Step 5
Add 1 cup water and mix well. Set aside for 10 minutes.
Step 6
Heat some water in a deep non-stick pan. Place a steamer in it, cover and let the water come to a boil.
Step 7
Add fruit salt to the semolina mixture and mix well.
Step 8
Grease an idli mould with some oil and place in the hot steamer.
Step 9
Fill each dent of the greased mould with the semolina mixture till they ¾ full, cover the steamer and steam for 10 minutes. Remove from steamer, cool slightly and demould.
Step 10
Arrange the idlis on a serving platter and serve hot with green coconut chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
