Sunday, June 23, 2013

Rawa Idli- Quick microwave recipe

Idli is the king of South Indian Breakfast but the whole country have it every now and then. This rice and lentil steamed dumpling is a great way to start the day. The side dish like coconut chutney and sambar makes the meal complete. Its a solution for fast food. I remember back in Bangalore whenever i could not have my breakfast at home i would rush to my office canteen to grab a plate of idli. This plate of idli would make me not feel hungry until the lunch time and thus helped me to concentrate on my work.
Rawa idli in microwave


The influence of idli is now widespread over the world. While i was in Paris for holiday , one evening near The Notredam Cathedral i got a pamphlet of a restaurant which was serving all south Indian Delicacies. It included list of items starting from Idli, dosa, puliogre rice and many more. Looking at that pamphlet for a while i felt as if i was not in Paris rather in Bangalore or Hyderabad . It made my world feel so much like India for a second.
But what i prepared is out of semolina and the process of preparing this idli is very quick. You can have this idli in just 8 minutes if you have a microwave.
The taste of rawa idli is non the less than the rice idli. I paired it up with the necessary coconut chutney and sambhar. My husband quickly finished up batches of idli in just minutes. This is just a wonderful recipe.

Lets quickly note the recipe.

This recipe serves- 15 idli's of medium size
Preparation time- 15 minutes
Cooking time- 8 minutes in microwave

Ingredients:

  • Semolina/ Rawa - 1 Cup
  • Curd- 2 Tbsp
  • Cashewnuts roasted- few nuts
  • Oil- 1 Tbsp
  • Mustard seed- 1 Tsp
  • Curry leaves
  • Green chillies or red chillie- 2
  • Salt as per taste
  • Water- 250 ml
  • Eno(Dry citric acid)/Fruit salt- 1 small sachet
Preparation:
  • Roast the semolina until its raw flavor is over. after roasting it let this cool off.
  • To this roasted semolina add the curd or yogurt and salt.
  • Heat a tbsp of oil in a pan. Add the mustard seed and allow it splutter. Once it starts spulttering add the curry leaves and green chillies. Now add 200 ml of water to this and turn off the heat.
  • Pour this water over the semolina and mix well to make a paste. Mix the roasted cashewnuts also.
  • Let this sit for 10 minutes.
  • After 10 minutes add the remaining 50 ml of water and  fruit salt. Mix well.
  • Place tsp of this paste in the each idli holder in the mold.
  • Add l100 ml of water at the base of the mold holder , cover the mold . Cook this at high power for 8 minutes in the microwave oven.
  • After 8 minutes of microwave let this sit for 2 minutes.
Take out from mold and serve it hot along with coconut chutney and sambhar(Lentil and vegetable curry).
Enjoy!!!!!!!! and happy cooking.

By- Sushmita Pandit





12 comments:

  1. These days its common to find Indian and Chinese restaurants in many parts of the world. With the traveling I have done, I have seen and eaten in Indian restaurants in Norway, Denmark, Cambodia etc etc.

    This rawa idli looks so inviting and my other half will simply love it. I am not a big fan of idli because when I was growing up, its usually for breakfast, so much I can't digest it anymore.

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  2. That would've been nice, eating idli in Parish. Especially when out of town, we crave for indian food.
    The rawa idli looks nice, especially with coconut chutney, a good breakfast and healthy too.

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  3. Tempting, healthy and inviting dish Sush :-)

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  4. We oftenly had it on breakfast. Yours looks excellent and inviting!

    today's post:
    http://sanolisrecipies.blogspot.in/2013/06/chettinad-pakoda-kuzhambu-snc-challenge.html

    ReplyDelete
  5. True dear.. It's soo dear to the heart rather than the stomach to have idlis & that too when u r far away from home :)

    ReplyDelete

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