RAWA IDLI

Soft and spongy rawa idlis can be made in a jiffy for a quick and satiating breakfast.

Preparation Time: 5 minutes. Cooking Time: 7 to 8 minutes. Makes 12 idlis.

For the batter
1 cup rawa(semolina)
¼ cup curds (dahi)
1 cup water
1 tbsp chopped coriander (dhania)
salt to taste

For the tempering
½ tsp mustard seeds (rai)
½ tsp cumin seeds (jeera)
a pinch asafoetida (hing)
1 tsp urad dal (split black lentils)
1 tbsp broken cashewnuts
4 to 6 curry leaves(kadi patta)
2 green chillies, chopped
1 tsp oil
½ tsp ghee

Other ingredients
¾ tsp fruit salt
oil for greasing

For the batter
1. Combine all ingredients together, other than the fruit salt and leave aside for 10 minutes.

For the tempering
1. Combine the oil, ghee, mustard seeds, cumin seeds, urad dal and asafoetida in a microwave safe bowl and microwave on HIGH for 2 minutes.
2. Add the cashewnuts, curry leaves, green chillies and microwave for 1 more minute.

How to proceed
1. Pour 1 cup of water in the base of a microwave safe idli steamer and microwave on HIGH for 1 minute. Grease the idli moulds using little oil.
2. Add the tempering and the fruit salt to the batter and mix well.
3. Pour 2 tablespoons of batter into each greased cavity of the idli moulds and microwave, covered, on HIGH for 2 minutes.
4. Repeat with the remaining batter to make 8 more idlis.
5. Serve hot with coconut chutney and sambhar.