Microwave Rawa Idlis

The microwave idli maker container is very convenient to use, and you need to use very little oil for coating. The microwave idlis taste almost as good as the authentic steamed idlis, but of course nothing beats the taste of the authentic idlis served on a banana leaf.

I learnt this recipe from a south indian friend, and it is a very common breakfast item in the south.


Ingredients:

• 1 cup semolina
• 1/4th cup grated fresh coconut
• 1/4th cup grated carrot
• 1 tbsp chana daal
• 2 tbsps cashewnut pieces
• 1 tsp chopped green chillies
• 1/2 tsp chopped curry leaves
• 1/4th spoon ginger garlic paste
• salt, as per taste
• 1/4th spoon sugar
  
• pinch of baking powder, if you are making microwave idlis
• 1 tbsp ghee/butter for roasting the semolina
• Mustard seeds
• Aestofotida
• 2 cups sour thin curd
  

Effort: 30 mins

Serves: 4 persons

Heat the ghee/white butter, once it is hot, add 1/4th spoon mustard seeds. Once the seeds start popping, add a pinch of Aestofotida. Add the chana daal and cashewnuts, roast till chana daal and chasewnuts turn brown. Add ginger garlic paste, green chillies, curry leaves.

Add semolina and roast the semolina on a low flame. Keep stirring regularly. Once the semolina has roasted, you will get the fragrance of semolina. Add coconut, carrots, salt, sugar. Roast for a min. Remove from the flame.

Once the mix has cooled down, add curd and if needed some water. The mix should not be very thin. Add only a pinch of baking powder. Add the mix in the idli container and cook in microwave for 5 mins.

Generally these idlis are eaten with south indian style potato curry and coconut chutney, but I prefer these idlis with sambaar, and my husband with chutney, so I always end up making both chutney and sambaar. Perfect breakfast for a Sunday :)