Rawa idli is a classic South Indian breakfast recipe. The MTR style rawa idli has always been liked by many people and is personally my favorite too. I never miss out a chance to have this whenever I visit their outlet. It can also be served as tiffin recipe for kids and even office goers can have it in their lunch box. It’s quite wholesome and filling too. I still have fond memories of my mom scooping out steaming hot idlis from the idli plates, the fresh aroma of the idlis along with the sound of the mixer grinding amazing green chutney. And side by side milk boiling for filter coffee. Wow!! What an experience. Follow this recipe and enjoy this bliss.

Ingredients

Rawa or semolina – 1 cup

Ghee – 2 tbsp

Hing or asafoetida – 1/2 tsp

Mustard seeds – 1 tsp

Udad dal or black gram – 1 tsp

Chana dal or bengal gram – 1 tsp

Dry red chilly – 1 no

Green chilly – 2 no’s

Peanuts – 2 tbsp

Cashew nuts – 10 broken into pieces

Curry leaves – 1 tbsp finely chopped

Coriander leaves -1/2 cup finely chopped

Ginger – 1 tsp finely chopped

Salt – as per taste

Curd – 1 cup sour

Water – as required

Method

1. In a pan take ghee and add hing, mustard seeds, udad dal, Chana dal, red chilly broken into pieces, peanuts and cashew nuts. Sauté well. Don not burn.

2. Then add chopped ginger, green chilly, curry leaves and coriander leaves and sauté well.

3. Now add semolina and sauté well till golden brown. Do not over roast. A beautiful aroma of the semolina arises, at that time add salt and mix and put the flame off.

4. Allow it to cool down and add whipped curd. Mix well. Add water if required to make a batter same as normal or plain idli batter. Set aside for half an hour.

5. Now grease idli plates with ghee and pour batter. Steam it for 15 minutes. Put off the flame and rest it for five minutes. Scoop out the idlis.

6. Rawa idlis are now ready to be served.