Ingredients

• 2 cups - fine rawa
• 1 tbsp - oil/ghee
• 1 - onion, finely chopped (optional)
• 4 - green chillies (finely chopped)
• 2 cups - sour thick yogurt
• curry leaves
• cilantro
• 1 - carrot (finely grated) (optional)
• salt
• 1/2 tsp - baking soda
• For seasoning:
• 1 tsp - mustard seeds
• 1 tsp - urad dal
• 2 tsp - Bengal gram dal
• 10- cashew nuts (broken)
• 1/2 tsp - asafoetida

How to Make Rawa Idli

• Roast the rawa just until it starts to turn brown and keep it aside.
• Heat oil, add all the seasonings and once they are browned add the chopped onion, curry leaves and green chillies. Fry it until the onion turns translucent.
• Let it cool down to room temperature and then mix it with the roasted rawa.
• Add half of the grated carrot to the mixture.
• Add the baking soda and salt to the rawa mixture.
• Now add the curd and mix it well.
• To bring it to the idli batter consistency add water (if needed).
• Grease the idli plates and add grated carrot and cilantro to the bottom of the plate.
• Then pour the batter and steam it for 10 to 12 mins.
• Serve hot with chutney.
• Recipe and image courtesy: My Cooking Journey
• http://www.mycookingjourney.com/