Soft Rawa Idlis

Name: Soft Rawa Idlis
Yield: 4 servings
Cuisine: Indian
Ingredients: 11/2 cups semolina (sooji); 1 cup curd(fresh /sour); 2 tbsp cooking oil; 1 tbsp mustard seeds; 1/4 tsp hing; 8-10 curry leaves, chopped; 3 pieces red chilli (without seeds); 2 green chillies, chopped; 3 tbsp urad dal; 5 broken cashews; Some kismis; 2 tbsp groundnuts, fried and split; 1 tbsp white sesame (til) seeds; As per taste Salt; 1 inch ginger chopped; 1 pinch hing; As needed Oil to grease; 1 tbsp fruit salt (optional); 3-4 roasted cashew to garnish

Dr.Madhumita Mishra @FoodTalking

Odisha

#goldenapron3
#Week19
#curd

To make soft rawa idlis , I have taken sour curd as an ingredient. It helps in fermentation of sooji. Also the timing of fermentation is also important to get soft idlis. I fermented semolina for 2 hours. One can ferment for at least 20 minutes and adding baking soda is required. I haven't used soda. I served rava idlis with sweet and sour ,homemade, mango pickle.

#goldenapron3
#Week19
#curd

Dr.Madhumita Mishra @FoodTalking

Odisha

#goldenapron3
#Week19
#curd

Saved

Ingredients

4 servings

11/2 cupssemolina (sooji)
1 cupcurd(fresh /sour)
2 tbspcooking oil
1 tbspmustard seeds
1/4 tsphing
8-10curry leaves, chopped
3 piecesred chilli (without seeds)
2green chillies, chopped
3 tbspurad dal
5broken cashews
Somekismis
2 tbspgroundnuts, fried and split
1 tbspwhite sesame (til) seeds
As per tasteSalt
1 inchginger chopped
1 pinchhing
As neededOil to grease
1 tbspfruit salt (optional)
3-4roasted cashew to garnish

Saved

Steps

1

Arrange the ingredients. Heat oil. Fry the cashews for garnish.
2

To the same oil add mustard seeds. Allow to crack mustard seeds.
3

Then add curry leaves,red and green chilli and saute.
4

Now add urad dal,1/4 tsp hing, broken kaju, kismis, ground nuts, til and salt.
5

Saute always on low flame. Here add the semolina, ginger and fry till the water dries up, not to change the semolina colour. With such frying the sooji is puffed and soaks curd and water,thus swell up.
6

Cool the sooji mixture and add curd and water as required. Keep to rest at least 20 minutes and max for 1 -2 hours.
7

Grease the mold. Add a pinch of hing to the batter. If required,add 1 tbsp mitha soda. Pour required amount of batter. Garnish with fried cashews. Steam in boiling water for 3 minutes.
8

Cool,demons and serve with chutney or as such.
Thanks

Saved

Cooksnaps

Saved

Dr.Madhumita Mishra @FoodTalking

on May 26, 2020 16:02

Odisha

I am a Scientist,working in DEFT , Bhubaneswar Odisha. I have interest in food and nutrition. Love innovative cooking. I like Vegetarian dishes, cook non-veg food for my family and friends. I love to watch and learn from MasterChef India in every season.