Rawa Idli


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


  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:

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