I have already posted rawa idly/semolina steamed cakes..but a simple and humble addition of a sweet ingredient called fresh shelled green peas...makes the rawa idly more enjoyable.
I always try to include fresh green vegetable in our food..I personally love all fresh green vegetables including bitter gourd but you know kids not very fond of vegetables in their food except for few.
So we moms always try novel ways to include veggies in their diet to make it interesting and colorful, entice them to eat their food and enjoy it with vegetables.
My son does'nt eat semolina in any form, but green peas is one of his favourite vegetable.
Tried rawa idlies with fresh green peas, it tasted yum and my family enjoyed it with mint coconut chutney and fresh home made ghee.
Now coming to the reciepe, its very simple with the same ingredients but with an addition of fresh green peas.
Ingredients:
Oil - 1 tablespoon,
Asafoetida - a pinch
Mustard Seeds - 1 and 1/2 teaspoon,
Chana Dal - 2 teaspoons,
Broken Cashew - 1 tablespoon,
Green Chillies finely choppped - 1 teaspoon,
White medium rawa/Semolina - 1 cup,
Coriander leaves - 2 tablespoons finely chopped,
Fresh Green Peas - 3/4 cup, shelled,
Sour yogurt - 1 and 1/4 cups,
Salt,
Hot Water - 2 tablespoons,
Bi carbonate of soda - 1/2 teaspoon.
Method:
Shelve the peas, and grind it to coarse paste in food processor/mixer without water and keep aside.
In a thick bottom kadai/pan heat oil.
Add mustard seeds and asafoetida. When mustard crackles add broken cashews and fry for a minute and then add green chillies and curry leaves and fry.
Add semolina and fry in medium low flame, until the rawa is fried well and emits nice roasted aroma.
Take care rawa should not be browned.
It should be white but roasted well.
Switch off the flame and remove from heat.
Add salt and chopped coriander and mix well.
Allow to cool.
When it is warm mix the ground pea mixture and mix well.
Grease the idly plate with oil and steamer to boil with water.
When you keep plates, the steamer should be steaming hot for perfect rawa idlis.
Once completely cooled, add yogurt and hot water and mix well.
The batter should be like normal idly batter consistency.
Just before pouring the batter to plate, add soda and a teaspoon of hot water on the soda and mix well in the batter.
In a minute you see the batter rising to almost double.
Now pour this batter to idly plate and place in the hot steamer.
Allow to steam cook for 12-15 minutes.
When it is completely cooked, if a skewer poked, comes out clean.
Then remove from heat and rest for couple of minutes and demould the idlies.
Serve with your choice of chutney and enjoy!!!!!
I always try to include fresh green vegetable in our food..I personally love all fresh green vegetables including bitter gourd but you know kids not very fond of vegetables in their food except for few.
So we moms always try novel ways to include veggies in their diet to make it interesting and colorful, entice them to eat their food and enjoy it with vegetables.
My son does'nt eat semolina in any form, but green peas is one of his favourite vegetable.
Tried rawa idlies with fresh green peas, it tasted yum and my family enjoyed it with mint coconut chutney and fresh home made ghee.
Now coming to the reciepe, its very simple with the same ingredients but with an addition of fresh green peas.
Ingredients:
Oil - 1 tablespoon,
Asafoetida - a pinch
Mustard Seeds - 1 and 1/2 teaspoon,
Chana Dal - 2 teaspoons,
Broken Cashew - 1 tablespoon,
Green Chillies finely choppped - 1 teaspoon,
White medium rawa/Semolina - 1 cup,
Coriander leaves - 2 tablespoons finely chopped,
Fresh Green Peas - 3/4 cup, shelled,
Sour yogurt - 1 and 1/4 cups,
Salt,
Hot Water - 2 tablespoons,
Bi carbonate of soda - 1/2 teaspoon.
Method:
Shelve the peas, and grind it to coarse paste in food processor/mixer without water and keep aside.
In a thick bottom kadai/pan heat oil.
Add mustard seeds and asafoetida. When mustard crackles add broken cashews and fry for a minute and then add green chillies and curry leaves and fry.
Add semolina and fry in medium low flame, until the rawa is fried well and emits nice roasted aroma.
Take care rawa should not be browned.
It should be white but roasted well.
Switch off the flame and remove from heat.
Add salt and chopped coriander and mix well.
Allow to cool.
When it is warm mix the ground pea mixture and mix well.
Grease the idly plate with oil and steamer to boil with water.
When you keep plates, the steamer should be steaming hot for perfect rawa idlis.
Once completely cooled, add yogurt and hot water and mix well.
The batter should be like normal idly batter consistency.
Just before pouring the batter to plate, add soda and a teaspoon of hot water on the soda and mix well in the batter.
In a minute you see the batter rising to almost double.
Now pour this batter to idly plate and place in the hot steamer.
Allow to steam cook for 12-15 minutes.
When it is completely cooked, if a skewer poked, comes out clean.
Then remove from heat and rest for couple of minutes and demould the idlies.
Serve with your choice of chutney and enjoy!!!!!
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