Veggie Foodie

Ingredients:

For rawa mixture

• 1 cup rawa (sooji coarse)
• 1 cup yogurt
• 1/2 cup water
• 1 tsp salt or to taste

For tempering

• 2 tbsp any vegetable oil
• 1 heaped tsp mustard seeds
• 1/2 tsp fennel seeds
• 10-12 curry leaves, chopped
• 1-2 green chillies, chopped
• 1 inch ginger, chopped

Other ingredients

• 1/4 tsp baking soda
• 1 tsp oil
• 1 tbsp ghee (for greasing mould)

Optional ingredients

• 18 – 20 cashew pieces

Method:

1. In a bowl add rawa, yogurt, water, salt and mix everything properly and keep aside for at least one hour
2. Heat oil in a pan and add mustard seeds, fennel seeds, curry leaves, green chillies, ginger and sauté it for a minute and add it in the soaked rawa mixture
3. To a small cup, add 1/4 tsp baking soda and 1 tsp oil and mix well and then add it to the rawa mixture
4. Now grease the idli mould with ghee
5. Optional: Place 1 – 2 cashew pieces in each mould
6. Add the mixture in but to not fill it completely
7. Put it in the hot steamer for 6-8 minutes
8. Remove and serve warm with coconut chutney and sambar!

Serves: 4-5

Inspiration source: