Having lived in the southern part of India for one fourth of my life has had it’s effect on my cooking as well.One of the things we picked up heavily from Bangalore and Hyderabad is idli.
Making idli in a South-Indian household is easy because there is always batter ready at hand as it’s used in a variety of their cuisine. However, the same is not true for a bong household. So making idli turns out to be an involved affair.
In our Hyderabad home we had a cook who used to make and also taught me the much easier Rawa Idli. The good part of Rawa idli is that there is nothing to grind before hand and no lengthy fermentation process. It tastes great though.
The soaked+ground dal in the ingredient below is optional and something I had only seen my cook use.
- 1 cup rawa (sooji)
- 1/4 cup urad dal (split black gram) soaked and ground into a thick paste (optional)
- 1tsp. dry urad dal (for tempering)
- 1/4 cup finely chopped carrot
- 1/4 cup thinly sliced French beans
- Handful of chopped coriander leaves
- 1 cup plain curd
- 1/2 tsp. Eno Fruit Salt (or baking soda)
- 1tsp. mustard seeds
- 1tsp. dry chana dal
- 1tsp. hing ( Asafetida)
- Few curry leaves
- 2tsp. oil
Heat oil in a frying pan and temper it with mustard seeds, hing and curry leaves. When they stop sputtering add chana dal and urad dal to it and fry till they turn golden brown. Lower the heat and add rawa to it and fry for 2- 3 minutes. Switch off the heat and allow it to cool down completely.
Mix the roasted rawa mixture with urad dal paste and curd. Add all the chopped vegetables and salt. Lastly add fruit salt to it and mix everything together to make a batter. Keep it aside for 15 minutes.
Grease the idli molds with ghee and add idli batter to it. Steam for 12 – 15 minutes. If you are using pressure cooker, remove the weight.
Allow it to cool before you un mold.
Serve it with coconut chutney…