Instant Rawa Idli Kanchipuram Style

Had a healthy fruity breakfast this morning and went for my yoga session like a good girl.
Back home at 11, hear a friend talk about Idlis and that does it- Idli craving!!
Now cravings are strangers to patience! The traditional way of soaking, grinding and fermenting is not an option with them. This Instant rawa idli was manna from heaven! Wanted to do them in kanchipuram style with cashews but had none. So why not roasted almonds! Very soft and aromatic with the ghee I used and all done under  30 minutes!
Enjoyed it with a simple onion tomato chutney.
Rawa Idli

Rawa/sooji/semolina 2 cups
Yougurt- 1 cup
Urad and chana daal- 1/2 Tbsp each
Curry leaves – 7-8
Rai/mustard seeds- 1/2 Tbsp
Roasted almonds/ cashews- 2 Tbsp, roughly chopped
Ghee/clarified butter – 2 tsp
Salt 1 tsp
Eno fruit salt- 1 Tbsp
Heat ghee in a wok and crackle the rai, turn the heat down. add curry leaves and the urad and chana daal and roast till they turn brown.
Add the rawa and roast on medium heat till it begins to change colour. It takes 5-7 minutes. Add the chopped almonds or cashews. Remove and cool.
Once cooled, add the yogurt and salt and mix well. Add half a cup of water and mix. Cover and keep for 10 minutes.

After 10 minutes,check the consistency of the batter. You should have a thick dropping consistency. Add some water in case needed.

Meanwhile, heat water in the idli stand and grease the idli moulds with ghee. As soon as the water starts boiling, add the fruit salt to the batter and spoon into the idli moulds. Steam for about 10-12 minutes. Check by piercing a knife. If it comes clean, idlis are done. Rest for 3-4 minutes and remove.

Recipe first seen on Chef at Large and sourced from Amu’s recipes.

Onion tomato chutney

Onion 1 medium sized cubed
Tomatoes 3 medium cubes
Green chilli 1 chopped
Oil 1 tsp
Rai/ mustard seeds 1/2 tsp
Curry leaves 4-5
Sambar masala – 1/4 tsp (optional)
Salt 1/2 tsp ( to taste)
Sugar 1/8 tsp

Heat the oil and splutter the rai. Add curry leaves and the chooped vegetables. Add the salt and sambar masala. Cook covered till somewhat tender.
Cool and grind.

13 thoughts on “Instant Rawa Idli Kanchipuram Style

  1. Great recipe Garima! I gotta make this for my 2 year old lil girl. Please tell me if there is a substitute to eno. Can I use baking soda instead? If so , how much? I stay in uk and we don’t get eno here.

    1. Hi Navi. Thanks for visiting. Baking Soda can be used but the idlis are slightly heavier with it as compared to when they are made with eno. You should be able to get eno at the Indian stores there. Any fruit salt which fizzes will do really.
      About half a tsp baking soda should be good. As soon as you add the soda to the mix and stir it, it will bubble up. Make sure you have the idli stand ready and out the idlis to steam immediately. Do tell me how it goes 🙂

      1. Thanks for your prompt response. They turned out well, made them in today’s breakfast. Also, like you said with soda idlis become heavier, so I ll make sure that I keep fruit salt with me before starting off the next time
        Now I have one more healthy bf option for my toddler 🙂 Thanks to you.

  2. I tried out first time and it came out superb……had a lovely breakfast dish……. Ur recipe helped out a lot…… Will try doing ur other recipes too… Thank you 🙂

    1. Hi Saritha
      Thank you so much for dropping by!
      Appreciation on my idlis from someone whose second name is “Iyer”- this has to be my lucky day! Delighted!! ❤ ❤

  3. Hey Garima I made the tomato chutney following ur recipe with stuffed instant idlis. Trust me after spending years in S.India I was unable to perfect on thisn only stick to coconut chutney. It was awesome! Vanished in 5 mts straight simply like that. Badly wanted to post pics but no I m scared to post on CAL n also my phone is not so sound!! Lots of Love n A big Thank you for being with me!!

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