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/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