Rawa Idli

The beginning of the long weekend with a light but a lavish breakfast/brunch!! No just kidding, this breakfast looks lavish but it is the simplest and the quickest breakfast I could make today. We are out of regular bread, no milk for tea or coffee or cereal, no poha either. So most of the breakfast ingredients are missing today. I did have semolina. fine rawa, but my husband is not a big fan of upma. So making upma on a weekend would not have been a very good idea. The best I could do is quickly whip up some instant idli batter. With my instant idli chutney powder that I store in the refrigerator, serving idli this morning was super easy.

Rawa and Kanchipuram idli would be my favorite at restaurants but not many restaurants served it, and that made me really sad. I used to make rawa idli at home all the time and thought that it was kanchipuram idli. :) Little that I knew that they were different, and just realized that they are not the same. How ignorant could I be. But anyways my family loves these idlis. They are so easy and quick to make, and looks great too. Love the soft and puffy idlis with slight crush of veggies and fried cashews in it. I make this for lunch too...tastes delicious when dipped in hot sambar.

Also the star of this plate and what made my husband go WOW today is serving my simple and quick idlis on our fresh banana leaf. Some of you would know that we have few banana plants growing in our front yard. I had planted these specially because banana tree and leaves are auspicious to us and it would also provide privacy from the street. We do not separate pups from the mother plant so we almost have a banana tree jungle now and we love it. Here are the pictures.

Ingredients: (makes around 20 idlis)

1+1/2 cup rawa or fine soji or semolina

1/4 cup yogurt

1+1/4 cup water

1 tsp salt

1/2 cup veggies (green peas, chopped green beans, chopped carrots)

2 tbsp. oil

1 tbsp. urad dal

1 tsp. mustard seeds

2-3 tbsp. cashew nuts

1+1/2 tsp. ENO fruit salt

Mix rawa with yogurt and water to make a batter. Keep it aside for 5 minutes.
Add chopped veggies and salt and milk well.
In a temper bowl, heat oil. Fry urad dal, mustard seeds, and cashews till they turn brown.
Pour temper into the rawa batter. Mix well.
Keep the Idli cooker ready with water to start steaming. Grease idli molds.
Add ENO to rawa idli batter. Mix well. The batter with bubble and froth.
Pour spoon full of batter in each idli mold.
Steam for 8-10 minutes.
Turn the steam off and remove the molds.
Let it rest for 2 minutes before removing idli out of the molds.
Serve with chutney and sambar.
Enjoy!