Rawa Idli

Ingredients list for Rawa Idli

• 2 cups Semolina (rawa/suji)
• 1 cup Split black gram skinless (dhuli urad dal)
• to taste Salt

Method

1. Wash and soak the urad dal for three to four hours. Drain and grind it to a smooth and fluffy paste. Transfer into a deep pan, add salt and whisk well.
2. Cover and keep it in a warm place to ferment overnight. Lightly roast the semolina and spread it on a plate to cool. Add the semolina to the urad dal paste and whisk well.
3. Add water to adjust the consistency. It should be thick but pouring. Let this rest for an hour. Heat sufficient water in a steamer. Grease the idli moulds with oil.
4. Pour a ladleful of batter in each mould and then place them in a steamer or a pressure cooker. Cover and steam for ten to fifteen minutes or until cooked.
5. Serve hot with sambhar and coconut chutney.

Nutrition Info