Who doesn’t love soft, fluffy idlies. Especially when the idlies can be made instantly. south indian foods are really delicate , fluffy and easy to digest. The idlies and dosa (indian crapes) are the main attraction of south India. There are wide varities of idlies and dosas you will find in south india. Few of them need fermentation and few doesn’t.
Idlies are the age old and a popular breakfast option in southern part. Rawa idlies are the fluffiest and softest idly you ve ever heard. It is really a tough task to soak grains, grind it , rest it for fermentation and make idlies out of them. So it is the easiest way to have soft idlies without putting much effort.
The great thing is few veggies can be added with the idlies. This is a regular breakfast of my house, because my hubby is a huge idly fan and a diabetic person. These are also perfect for kids tiffin box. So start your day with a healthy, effortless breakfast option, which are equally healthy, filling and yum.
I have taken fine rawa here but you can use idly rawa if you wish. Baking soda can be used instead of Eno. These idlies can be served with samber or any type of chutney. I hope you will try this idly recipes at home and enjoy its taste. Don’t forget to leave your feedback to me.
Instant Rawa Idli
In a kadhai dry roast the rawa .
Fry for 2-3 minutes in low flame.
Remember not to over roast rawa as we don’t want brownish idly.
Completely cool the rawa.
Combine rawa , grated ginger, salt, curd in a mixing bowl.
Add water and make a lumpsfree, semi thick batter.
Heat a tsp oil in a tadka pan, add mustard seeds, when they spultter add hing and switch off the flame.
Add this tadka to the prepared batter and mix it well.
You can add fruit salt and make idly now, but its better to rest it for 10 minutes.
If you rest the batterfor some time then add more water , as rawa has a tendency of absorbing liquid faster.
Boil water in a steamer and graese the idly mould with little oil.
Add fruit salt to the batter and water if required.
Whip immediately with a spatualla .
Pour the batter in greased idly moulds.
Carefully place the idly moulds within the boiling water.
Close the lid and steam for 10-12 minutes.
Sprinkle little water on the idlies and cool it.
Take out the idlies from the mould .
Serve hot with samber or any chutney.
- Becareful while roasting rawa, Don’t over fry .
- You can add grated carrot to the batter.
- Finely chopped green chillies can be added to the batter.
- I skipped adding green chillies as my 3 year old baby loves rawa idly.