I love Rawa in any form, Dosas, Idlis, and my favorite is the Sheera. The Rawa dosa and Sheera one I ate at Ram Ashray in Mumbai is definitely unbeatable. For breakfast making Rawa Idli is the most convenient and quick. I paired this with a Peanut Chutney and I was done under 30 minutes. In the recipe I’ve added only chana dal, you could add sesame seeds and some cashews as well.
This is excellent for Kids Lunch Box. Sneak in grated Bottle Gourd and Carrots for kids tiffin. You could also make mini raw idlis.
Fine Rawa-1 cup
Salt – To taste
Chilli Paste- 2 tsp
Ginger Grated-1 tsp
Eno Fruit Salt- 1.5 tsp
Chana Dal-2 tsp
Mustard Seeds-1/4 tsp
Oil and Ghee- As required
Take a few drops of ghee in a pan and roast till its fragrant and set aside in a mixing bowl.
Go back to the Pan and heat a few drops of oil, add in the Mustard seeds, chana dal and roast well. Tip it into the Rawa.
Add the buttermilk, ginger and chili paste, salt and let it rest for 20 minutes
Add Eno fruit salt and adjust water, about 1/3 cup and mix well. The batter should be thicker than your regular idli batter.
Pour the batter in Idli Moulds and steam for 15 minutes. Serve with Coconut Chutney or Peanut Chutney.