Rawa Idli - Steamed Semolina Cakes

Ingredients

• 1 cup semolina
• 1 cup yogurt
• 1 cup water
• 1 teaspoon mustard seeds
• 10 leaves curry leaves
• 1 cup vegetables (finely chopped)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 tablespoons oil
• 1 teaspoon ginger (grated)
• 1 teaspoon green chilies (finely chopped)
• 2 tablespoons coriander leaves (chopped)

Instructions

1. 1

   In a large mixing bowl, combine 1 cup of semolina and 1 cup of yogurt. Mix well and let it rest for 30 minutes to allow the semolina to absorb moisture.

2. 2

   After 30 minutes, add 1 cup of water gradually to the semolina-yogurt mixture, stirring continuously to avoid lumps. The batter should be smooth and of pouring consistency.

3. 3

   In a small pan, heat 2 tablespoons of oil over medium heat. Add 1 teaspoon of mustard seeds and let them splutter. Then add 10 curry leaves, 1 teaspoon of grated ginger, and 1 teaspoon of finely chopped green chilies. Sauté for about 1 minute until fragrant.

4. 4

   Pour the tempering (from step 3) into the batter. Add 1 cup of finely chopped vegetables (like carrots, peas, or bell peppers), 1 teaspoon of salt, and 1 teaspoon of baking soda. Mix everything well until combined.

5. 5

   Prepare your idli steamer by filling it with water and bringing it to a boil. Grease the idli molds with a little oil.

6. 6

   Pour the batter into the greased idli molds, filling them about 3/4 full to allow for rising.

7. 7

   Place the idli molds in the steamer and cover with a lid. Steam for 12-15 minutes on high heat. The idlis are done when a toothpick inserted in the center comes out clean.

8. 8

   Remove the idli molds from the steamer and let them cool for a few minutes. Gently remove the idlis using a spoon.

9. 9

   Serve the hot idlis with sambar and coconut chutney for a delicious breakfast.