Soft and spongy rawa idlis can be made in a jiffy for a quick and satiating breakfast.
Cooking Time : 7 to 8 mins.
Preparation Time : 5 mins.Makes 12 idlis.
For the batter
1 cup rawa (semolina)
¼ cup curds
1 cup water
1 tablespoon chopped coriander
salt to taste
For the tempering
½ teaspoon mustard seeds (rai)
½ teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
1 teaspoon urad dal (split black lentils)
1 tablespoon broken cashewnuts
4 to 6 curry leaves
2 green chillies, chopped
1 teaspoon oil
½ teaspoon ghee
Other ingredients
¾ teaspoon unflavoured 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.
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