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Rawa Idli – Method 2


  • Rawa – 2 cups
  • Curd – 2 cups
  • Salt – 1 teaspoon or as per taste
  • Eno Fruit Salt (Regular) – 3/4 (three fourth) teaspoon
  • For seasoning:
  • Oil – 3 to 4 teaspoons
  • Mustard – 1/2 teaspoon
  • Urad dhal – 1 teaspoon
  • Bengal gram dhal – 1 teaspoon
  • Pepper and Jeera – Crushed coarsely 1 teaspoon
  • Green chillies – 2 to 3
  • Fresh ginger – a small piece chopped finely
  • Cashewnuts – few (Optional)


  1. In a thick bottomed kadai, put the oil and when it is hot add mustard, urad dhal, bengal gram dhal, pepper and jeera, green chillies and chopped ginger and fry till the dhals become light brown. Then add rawa to the seasoning and fry just for few seconds or till you get a nice smell (Need not fry for a long time).
  2. Cool it and add salt.
  3. Add beaten curd and soak for only 5 to ten minutes. Put the fruit salt on top of the idli batter and pour one tablespoon water on the fruit salt. Then mix well. If necessary add little water and make the batter like idli batter.
  4. Pour water in the idli cooker and bring to boil. Grease idli plate and pour the idli batter and steam cook it for 10 to 12 minutes.
  5. For the above quantity, you will get 12 to 15 idlies.
  6. Note: You can make the rawa mix as above and store it. It stays goods for two to three weeks. Whenever you want to make the idli, just add beaten curd and fruit salt and make the idli.
  7. Also you can add a teaspoon of ghee while seasoning to get the rich ghee taste.

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