RAWA IDLI

RAWA IDLI.

Rawa idli is an easy preparation and is generally consume for breakfast. It does not require much time.


Ingredients: 
white rawa(suji)-2 cups,
curd-1cup,
soda-a pinch,
green chillies-3(chopped),
ginger-a small piece(chopped),
mustard seeds-1tsp,
curry leaves-a few(chopped),
Corriander leaves-a few(chopped),
cashewnuts-5nos-cut into pieces(optional),
ghee-1/2tsp,
hing-1/8tsp,
oil-1tsp,
salt to taste.


Method:
Mix rawa, curd, soda and salt in a bowl. Make a idli consistency batter using water.
Fry the broken cashews in ghee. 
Add to the batter along with the chopped items. 
In a pan, heat oil, add mustard seeds and when it splutters, add the hing.
Add this to the batter. 
Mix the batter well and keep aside for 30 mts. 
Grease the idli moulds with oil. 
Fill the idli moulds and steam for 10 mts. 
Can be served with any side dish such as sambar, chutney, pickle, hot and spicy potato curry, etc.
Note: 
Chopped vegetables like carrots, cabbage or grated coconut can be added to the batter as per choice.

Semia Idli.

Semia Idli.
This is a preparation done when you are short of time for making some good and filling dish for the guests. It is something that will be relished by everyone.


Ingredients:
urad dal-1cup,
semia(vermicelli)-2cups(lightly roasted),
green chillies-2(finely chopped)
ginger-a small piece(finely chopped),
Curry leaves(optional)-a few(finely chopped),
salt to taste.


Method:
Soak the dal for 2 hrs.
Grind it to a fine batter.
Add salt and mix well.
Keep for fermentation for 6 to 8 hrs.(if the batter is required to be used immediately, add 1tbsp of curd and a pinch of soda).
Add the semia and mix well.
Keep aside for 15 mts.
Grease the idli moulds with oil and fill with batter.
Steam them for 8 to 10 mts.
Can be served with any side dish, viz. chutney, fresh pickles, thokku, sambar or a hot and spicy curry.
Note: 
Vegetable semia idli can also be made by adding chopped vegetables like carrots, beans, green peas, cauliflower, etc.

IDLI SANDWICH VADA

IDLI SANDWICH VADA


This is a good snack for the children who return from the school in the evening. Idlis can be prepared in the morning itself. Make small idlis using very small katoris.

INGREDIENTS:

Ready Idlis(small in size)-8nos,


For Batter:
Besan(bengalgram flour)-2cups,
chilli powder-1tsp,
turmeric powder-1/4tsp,
hing-1/8 tsp,
salt to taste.


For filling:
potatoes-2(cooked and mashed)
onions-2(chopped)
Green chilly-1,
ginger-1" piece(chopped)
curry leaves-2 sticks(chopped),
salt to taste.
turmeric powder-1/4tsp,
chilly powder-1/4tsp,
mustard seeds-1tsp,
oil-2tsps,


For Chutney:
corriander leaves-1/4cup(chopped),
pudina(mint)-1/4cup(chopped),
green chilly-1,
jeera-1/2tsp,
amchur powder-1/4 tsp,
salt to taste.

Oil for frying idli sandwich vada.

Method:

For Filling:
In a pan, heat oil, add mustard seeds.
When it flutters, add onions, green chilly, ginger and curry leaves and fry till golden brown.
Add potatoes, chilly powder, turmeric powder and salt and fry for 5mts.
Remove from the flame.

For Batter:
Make a batter with besan and other given condiments for the batter.
It should not be watery, but a bit thick.

For Chutney:
Prepare chutney with the given condiments for chutney by grinding them in a mixer.

Final Preparation:
Cut the idlis across in two pieces.
Apply chutney on both inner sides.
Stuff wih little filling on one side  and join the other piece by pressing very lightly.
Repeat with all the idlis.
Heat oil in a pan and deep fry the sandwich idlis 2 or 3 at a time, after dipping them in the batter .
Fry both sides, till crisp.
Can be served with sauce or any other kind of chutney.

Note:
Bread sandwich vadas can also be made in the same way.