Thursday, March 24, 2011

Instant Rawa Idli

Sometimes all of a sudden I crave for south indian dishes like Idli, dosa, uttapam etc.
But for these dishes usually I need to plan at least 12 hrs before so that I can soak daal(Lenthils) and rice which is then followed by a 4-5 hrs wait of getting the batter fermented.
So I usually choose an easy way to overcome this problem-Instant Rava Idli with peanut chutney.
It will be as soft and fluffy as rice idlis are.

250 gms semolina(suji or rawa)
1 cup curd or yoghurt whipped
3 tsp oil 
salt to taste
2 tsp fruit salt i.e.The fast-acting effervescent fruit salts, used as an antacid
1/2 cup water if needed

Mix rawa, salt, oil and curd thoroughly so that there will be no lumps left in the batter.
Now add fruit salt to the batter and mix it well but don't over beat.Keep the batter of medium consistency neither too thick nor too watery like for dosa we do.
Grease the idli stand(mold) with a drops of oil and pour the batter in it. usually molds can prepare 9-12 idlis in one go,depending on the type of mold you have.
Place this idly stand in the cooker or deep pan containing water and cover it.Idlis will be cooked in steam for around 10- 15 mins on medium flame.
Insert a toothpick or knife in the middle of idly if it comes out clean then it is done or else let it cook for 5 more mins.
Once it is done take out the mold stand out of the cooker and let it cool for 3-4 mins.
Now take out the idlis gently with the help of spoon or knife.
These idlis will be soft and fluffy and can be served with Sambar and coconut chutney.

-Nowadays you can get microwable Idli stands too.
-Idli batter should be thicker than dosa batter if it watery then idlis won't get fluffy but settle down.

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