Sunday, 22 February 2015

Rawa Idly

Why haven't I posted in my blog for sooo long.....first of all sorry for that, but I have a very valid reason for that,  after pongal celebrations, immediately went to India for my dad's third year death anniversary..ya it is three years now, since he left us...very hard..not even a single day goes without remembering him.
My culinary skills runs in my veins because of him.  What an excellent cook he was..knowledge of ingredients was tremendous.
Anyways that is coming to today's post, is a simple rawa idly or semolina idly.
Everyday Friday evening, I cook something special or different to say weekend has started.
So this friday it was Rawa idly.
It is my hubby's favourite idlis, he loves to savour it hot, with chutney,home made ghee and potato saagu.
Its very simple recipe, have to take care of certain little things, then you can savour fluffy rawa idlis.

Oil - 1 tablespoon
Asafoetida - a pinch,
Mustard Seeds - 1 and 1/2 teaspoon
Chana Dal - 2 teaspoons,
Broken Cashew - 1 tablespoon,
Green Chillies - Finely chopped 1 teaspoon,
Curry Leaves - 1 tblespoon tor into small pieces,
White Medium Rawa/Semolina - 1 cup,
Coriander - 2 tablespoon finely chopped,

A little sour yogurt - 1 and 1/2 cups or as required,
Bi Carbonate of Soda - 1 teaspoon.

In a wide skillet, heat oil.
Then add asafoetida and mustard.
When mustard crackles, add chana dal and fry for a minute.
Then add cashews and fry until dal and cashew are browned evenly.
Then add green chillies and curry leaves and fry for a couple of seconds.
Reduce the heat to medium, if it is in high heat.
Then add semolina, and fry for 4-5 minutes, until nice roasted aroma of semolina comes and semolina is evenly roasted.
Switch off flame and remove from heat.
Add coriander leaves and fry for a minute.
Completely cool the semolina mixture.
Grease idly moulds and keep the steamer ready for steaming.

Once the mixture is cooled, slowly add yogurt to form idly batter consistency.
Add salt and mix well.
Make sure, the idly steamer is steaming hot.
Just before pouring the batter into moulds add soda and mix very well.
Immediately pour batter to greased moulds and steam for 10-12 minutes.
When Poked with a fork, the fork should come clean, it means the idlies are done.
Serve it with chutney, home made ghee and if you wish, like me, with potato saagu.

The Rawa has to be medium white, for white rawa idlies.
The yogurt has to be a little sour, otherwise the idlies turn yellow on cooking.
Yogurt has to be in room temperature, if it is too cold, then it will not act with soda and make fluffy idlies and idlies will sink flat.
If your yogurt, you feel is chill, then add 1 or 2 tablespoons of hot water and mix.

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