Collect all the ingredients on the kitchen counter before you start making the Idlis.
Heat a non-stick pan and dry roast the
Semolina Flour (1 cup)
until golden. Collect in a bowl and keep aside to cool.
In the same pan, heat the
Frying Oil (1 tsp)
Mustard Seeds (1 tsp)
Dried Chili Peppers (2)
Asafoetida (1/2 tsp)
Curry Leaves (2 sprigs)
and wait till they splutter/crackle.
Dried Chickpeas (2 Tbsp)
and roast until golden. Collect and keep aside.
Dahi (1/2 cup)
and add in roasted semolina with the tempering. Combine to make a thick batter.
Set aside for 30 minutes so that the semolina soaks and softens.
Baking Soda (3/4 tsp)
Fresh Ginger (1/2 in)
Fresh Cilantro (1 Tbsp)
Granulated Sugar (1/2 tsp)
Salt (to taste)
. Add little water and combine to make a flowing batter. I also added
Ghee (1 tsp)
to get rustic flavor and aroma.
Take an Idli maker stand and grease the sections with oil.
Pour the batter onto each section and steam the Idlis in a steamer for 12-15 minutes.
Turn off the gas and let the Idli rest for 5 minutes 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 and coconut chutney.