Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Collect all the ingredients on the kitchen counter before you start making the Idlis.
Step 2
Heat a non-stick pan and dry roast the
Semolina Flour (1 cup)
until golden. Collect in a bowl and keep aside to cool.
Step 3
In the same pan, heat the
Frying Oil (1 tsp)
and add
Mustard Seeds (1 tsp)
, broken
Dried Chili Peppers (2)
,
Asafoetida (1/2 tsp)
and
Curry Leaves (2 sprigs)
and wait till they splutter/crackle.
Step 4
Now add
Dried Chickpeas (2 Tbsp)
and roast until golden. Collect and keep aside.
Step 5
Whisk
Dahi (1/2 cup)
and add in roasted semolina with the tempering. Combine to make a thick batter.
Step 6
Set aside for 30 minutes so that the semolina soaks and softens.
Step 7
Now add
Baking Soda (3/4 tsp)
,
Fresh Ginger (1/2 in)
,
Fresh Cilantro (1 Tbsp)
,
Granulated Sugar (1/2 tsp)
, and
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.
Step 8
Take an Idli maker stand and grease the sections with oil.
Step 9
Pour the batter onto each section and steam the Idlis in a steamer for 12-15 minutes.
Step 10
Turn off the gas and let the Idli rest for 5 minutes before you take them off from the stand.
Step 11
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.
Rate & Review
{{id}}