Godhumai Rawa (Cracked Wheat) Idli

Cracked wheat is full of iron, protein, and calcium. It has many health benefits. It is called Godhumai Rawa in Tamil and Dalia in Hindi.

Godhumai Rawa (Cracked Wheat) Idli

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Recipe by S Kamala Course: BreakfastCuisine: Indian, TamilDifficulty: Medium
Yield

15

Idlies
Prep time

20

minutes
Cooking Time

10

minutes

This is an instant idli, similar to ordinary Rawa Idli, but using Samba Godhumai Rawa (Cracked Wheat Rawa). Can be served for breakfast or dinner.

Ingredients

  • Samba Wheat Rawa – 2 cups

  • Curd – 1 and half to 2 cups

  • Oil or Ghee – 1 tablespoon

  • Mustard – 1/2 teaspoon

  • Bengal gram dhal – 1 teaspoon

  • Urad dhal – 1 teaspoon

  • cashew nut – few (optional)

  • Asafoetida- 1/4 teaspoon

  • Crushed black pepper- 1 teaspoon

  • Green chilly – 2 to 3

  • Ginger chopped – 1 teaspoon

  • Cooking soda – 2 pinches (optional)

  • Salt – 1 teaspoon or as per taste

Directions

  • In a kadai pour the oil and when it is hot add mustard.
  • When it pops up, add Bengal gram dhal, urad dhal, cashew nuts, asafoetida, crushed black pepper and fry till the dhal become light brown.
  • Add chopped green chillies and ginger and fry just for few seconds.
  • Then add the wheat rawa and fry till it is hot to touch.
  • Remove and transfer to a big bowl. Allow to cool.
  • Add salt and mix it thoroughly.
  • Add curd and mix it well. If required, add little water and make it a thick batter. Close with a lid and leave it for ten minutes.
  • Then open it and add little more water, if required. Mix it well and make the batter is thick flowing consistency.
  • Now add the cooking soda, if you use, and once again give a nice mix.
  • Boil water in Idli Pot. Grease the Idli Plate with ghee or oil. Place a cashew nut in each plate (This is optional). Pour a ladle of the batter into each plate and keep it in the Idli Pot. Steam it for 10 minutes.
  • Remove the idli plates and allow to cool for two to three minutes.
  • Using a spoon, take out the idlies and serve with Chutney/Sambar.
  • Or sprinkle Idli Milagai Podi on top of the idlies and pour a teaspoon of gingelly oil over it. This is the best combination.

Notes

  • Using ghee for seasoning will give nice flavour to the idli.
  • You can add 1/4 cup carrot gratings, chopped coariander leaves also to the batter.
  • Adding cooking soda is optional. If you add the idli will be soft. Instead of cooking soda, 1/2 teaspoon Eno Fruit Salt can be added to the batter. Without both of the above also you can make the idli. There will not be any difference in the taste.

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