Rava Idli Mix Recipe & Preparation Of Rava Idli

          Rawa idli (semolina idli) is one of the hassle free variation of idli without any necessity for soaking, grinding and fermenting. I am giving here the recipe for the mix which can be prepared in about 15 minutes and can be preserved refrigerated for around 6 months. Rawa idlis can be prepared instantly by making use of this mixture whenever needed.

Ingredients:

For Preparing Rawa Idli Mix:

• Bombay rawa / coarse semolina - 2 1/2 cups
• Mustard seeds - 1 1/2 tsp
• Channa dal / bengal gram dal - 1 tbs
• Urad dal / black gram dal - 1 tbs
• Cashew nuts - 1 1/2 tbs
• Green chillies - 3 to 4 (use according to the spiciness of the chillies and your taste)
• Curry leaves - Around 20
• Ghee / clarified butter - 1 tbs
• Oil - 3 tbs
• Asafetida - 1/4 tsp

For Preparing Rawa Idli: (makes around 12 idlis)

• Rawa idli mix - 1 cup
• Curd / yogurt - 1/2 cup
• Water - 1/2 cup
• Cilantro / coriander leaves - Around 2 tbs and a little for garnishing
• Carrot gratings - little for garnishing
• Ginger paste - 1/2 tbs (grated ginger can also be used instead)
• Salt - to taste
• Oil - for greasing

Method:

Preparation Of Rawa Idli Mix:

• Heat ghee and oil in a pan and add mustard seeds. When they stop spluttering add channa dal and urad dal followed by cashew nuts.

• When they slightly change the color, add in the curry leaves and chopped green chillies fry for a while and add asafetida. Fry until the dals and cashews turn golden brown in color.

• Add in the rawa (sooji / semolina) and fry nicely until it changes the color and gives nice aroma.

• Transfer it immediately into a wide plate and allow it to cool.

• Transfer it to an air tight container. This mixture can be stored refrigerated for around 6 months and can be used as and when required. 

Preparation Of Rawa Idli From The Mix:

• Take rawa idli mix in a bowl. Add chopped cilantro and ginger paste.

• Add in the curd, water, salt and mix well. Set aside for 5 minutes. The consistency of  the batter at the time of pouring in to the idli mould should be as shown in the image below. If the batter appears little dry after 5 minutes, add little water to adjust.

• Grease the idli plates and pour the batter.

• If you want to garnish a bit, after greasing the idli plates, place in some carrot gratings and chopped cilantro and then pour the idli batter over it.

• Meanwhile boil little water in a pot. The water should be only few inches in level from the bottom.

• Place in the idli stand with stacked idli plates inside the pot and cover with a lid having a steam vent. You can also make use of a pressure cooker, but do not put the weight (whistle) on the lid covering the steam vent.

• Steam cook the idlis for 10 to 12 minutes, take out and let it sit out for 1 or 2 minutes.

• Remove idlis from the mould by making use of a knife or spoon.

• Serve the hot rawa idlis with chutney and sambar.

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