Mrs. Mano's Tamilnadu Delicacies - Part 3

[sonu gopi]

Dear Sonu Gopi!

Here is the ‘rawa idli recipe for you. I was trying to attach the snap for it. But my laptop is giving me some troubles for the last few days. So I am posting it now without the snap. As I was travelling in Tamilnadu, it took a few days to post this recipe. Hope you would not mind the delayed post!

You can always prepare rawa idlies with sweet corn, thin capsicum stripes and carrot juliennes also! But this rawa idly will taste delicious even without them.

RAWA IDLY:

INGREDIENTS:

Semolina- 1 cup
Fresh curd- 1 cup
Baking powder- ¼ tsp
Plain Eno salt- ¼ tsp
Salt to taste
Shredded coconut- half cup
Chopped coriander- 2 tbsp
Shredded ginger- 1 tsp
Chopped green chillies- 1 tsp
Mustard seeds- ½ tsp
Cumin seeds- 1 tsp
Asafetida- half tsp
Curry leaves- 1 arc
Fried cashew nuts- 2 tbsp
Ghee- 2 tbsp
Oil- 1 tsp

Procedure:

Heat a pan and pour the ghee and the oil.
Add the mustard seeds and when they splutter add the cumin seeds with the asafetida.
Immediately add the ginger, green chillies, curry leaves and coriander leaves.
Fry for a few minutes on slow fire.
Add the semolina and fry it for some minutes until an aroma floats on the air.
There is no need to fry it to golden brown.
When cooled, add the fresh curd along with the baking powder, salt and the Eno salt.
The consistency of the batter must be like idli batter.
Let it stand like that for 30 minutes.
By this time the semolina would have sucked all the water in the curd.
So enough curd and water should be added again for the idli batter consistency.
Now add the corn, capsicum, cashew nuts, carrot and shredded coconut.
Mix well and pour the batter in the greased idli moulds.
Steam the rawa idlies for 10 minutes.
Now the delicious rawa idli is ready!
Coconut and kara chutney are most suitable for this rawa idli.

Thank you so much Mrs. Mano - we know you will some how post the recipes we seek when you are free to do so. In fact I am so excited getting this recipe from you.

I will definitely make this Rawa Idlis when I make fresh curd. I do not like idlis and dosas sour so I feel the curd must be fresh and new which then is definitely not sour.

Is there any other way we can make Rawa Idlis without using curd or is curd the must ingredient for Rawa Idlis??