Rawa Idli With Onion-Tomato Chutney

Name: Rawa Idli With Onion-Tomato Chutney
Total time: 900 s
Yield: 5 servings
Cuisine: Indian
Ingredients: For Rawa Idli-; 2 cups Fine Semolina/Rawa; 1-1/2 cup thick curd; 1 cup liquidy part of curd or water; to taste Salt; 2 tablespoons oil; 2 teaspoons Eno fruit salt or baking soda; For Onion-Tomato Chutney-; 2 onions; 5-6 garlic cloves; 3 green chillies; 3-4 tomatoes; 2 inch pieces of tamarind or 2 teaspoon pulp; 1 teaspoon Salt; 2 tablespoons oil for cooking; 2 teaspoons oil for tempering; 1 teaspoon mustard seeds; 1 pinch asafoetida

Anusha Iyer @cook_12487783

Nagpur

Enjoy these instant and easy Karnataka's 'common breakfast dish' any which way you like. Pack them for your lunch boxes or serve them to your guest.

#goldenapron2
#week15
#Karnataka

Enjoy these instant and easy Karnataka's 'common breakfast dish' any which way you like. Pack them for your lunch boxes or serve them to your guest.

#goldenapron2
#week15
#Karnataka

Anusha Iyer @cook_12487783

Nagpur

Enjoy these instant and easy Karnataka's 'common breakfast dish' any which way you like. Pack them for your lunch boxes or serve them to your guest.

#goldenapron2
#week15
#Karnataka

Enjoy these instant and easy Karnataka's 'common breakfast dish' any which way you like. Pack them for your lunch boxes or serve them to your guest.

#goldenapron2
#week15
#Karnataka

Saved

Ingredients

15 mins

5 servings

ForRawa Idli-
2 cupsFine Semolina/Rawa
1-1/2 cupthick curd
1 cupliquidy part of curd or water
to tasteSalt
2 tablespoonsoil
2 teaspoonsEno fruit salt or baking soda
ForOnion-Tomato Chutney-
2onions
5-6garlic cloves
3green chillies
3-4tomatoes
2 inchpieces of tamarind or 2 teaspoon pulp
1 teaspoonSalt
2 tablespoonsoil for cooking
2 teaspoonsoil for tempering
1 teaspoonmustard seeds
1 pinchasafoetida

Saved

Steps

15 mins

1

Mix curd and semolina with the help of a whisk or just blend in a mixer for a smooth batter.
2

Add 2 tablespoons of oil, mix well. Cover this and set aside for 20-30 minutes or more if you have time.
3

Once the semolina soaking time is over, divide batter in two portions. As we can't cook all the batter at once.
4

Add baking soda to one part and mix gently without over beating.
5

Heat the Idli pan with water for preheating. Once the steam starts to emerge, we are ready to go.
6

Grease the moulds with drops of oil. Pour 2-3 tablespoons of batter in each cavity (as per the size of your mould), leaving little space for the batter to fluff up.
7

Keep the moulds into the idli pan. Cover and let cook for approximately 12-15 minutes. You can check by inserting a toothpick or just by touching, if the batter doesn't stick to your fingers, that means the idlis are cooked.
8

For the chutney, heat a wok or a pan, add oil and put roughly chopped vegetables. First fry chilli and then add garlic and onions. After 2 minutes of sauteing add tomatoes and let them soften.
9

Soak tamarind in hot water for 10 minutes. This step can be done while you going to mix your idli batter.
10

Add soaked tamarind and salt. Cook until everything looks combined. Let cool for few minutes.
11

Make a fine paste in a mixer jar.
12

In a small pan heat oil and add mustard seeds, let the seeds splutter and then add asafoetida.
13

Add the onion-tomato paste and cook for few seconds. Tangy chutney is ready.
14

Serve with hot steamed Idlis or pack them for your Lunch boxes. Enjoy these instant and easy Karnataka dish any which way you like.