Name: Instant Rawa (suji) Idli recipe by Annapoorani Ganesan at BetterButter
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 2
Ingredients: Rawa/ fine Suji 2 cup; Sour or fresh curd 3/4 cup; Salt to taste; Water as requires; Oil 2 tab sp +1 tab sp; Eno fruit salt plain 1 pack; Cashews 15 (splitted into half); Mustard seeds 1 tsp; Chana dal 1 tsp; Udid dal 1 tsp; Green or red chilli 2(cut into pieces); Grated ginger 1/2 tsp; Hing powder 2 pinches; Currry leaves few

ABOUT Instant Rawa (suji) Idli RECIPE

Instant Rawa Idlis are made of Rawa Or Suji. No need grinding and no need fermentaion. I made simply but you can make this rich by addin veggies like carrot, peas,onion,etc.

Ingredients Serving: 2

Rawa/ fine Suji 2 cup
Sour or fresh curd 3/4 cup
Salt to taste
Water as requires
Oil 2 tab sp +1 tab sp
Eno fruit salt plain 1 pack
Cashews 15 (splitted into half)
Mustard seeds 1 tsp
Chana dal 1 tsp
Udid dal 1 tsp
Green or red chilli 2(cut into pieces)
Grated ginger 1/2 tsp
Hing powder 2 pinches
Currry leaves few

Instructions

1) Heat 1 tab sp oil in a pan, add rawa and fry until aroma comes.
2) Keep stirring to avoid burning. I t become slight brown in colour.
3) Transfer the roasted rawa into a bowl. 4) Add curd and salt mix well.
5)Add required quntity of water and mix well and keep aside for 30 min.
6) If the batter is thick you can add little water to adjust the consistency of batter.
7) Heat 1 tab sp oil, add cashews and fry until golden brown and transfer into a plate.
8) In same pan, add 1 tsp oil ,add mustard seeds,chana dal, udid dal,green chillies, grated ginger,curry leaves,hing powder and fry until golden brown.
9) Pour into batter and add 1 pack of eno salt .Mix well ,avoid lumps.
10) Grease the idli mould and place a cashew in each dent. Pour the batter into idli mould and bake preheated cooker with water for 12 minutes.
11) Check the doneness by inserting a tooth pick or knife. If it comes clean it's ready.
12) Remove the mould from cooker and sprinkle some water over idlis.
13) Remove rawa idlis from the mould and serve hot with coconut chutney.

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