Instant Rawa Idli
tbsp (1 small pkt)
Fruit salt (Eno)
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.
ecareful 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.
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