There are days when you want to eat something good and healthy, sitting in the comfort of your house, but feeling too lazy too prepare something elaborate. Then, what to do? Of course, you may say order food or prepare something ready to eat. But, as my awareness about food quality is increasing, I am increasingly getting skeptical about eating outside, unless it is a trusted outlet. So, I still prefer to cook rather than eating out.
Come change in season and viral fever comes knocking on the door, especially if you have children in the family. Few days back MIL & I wanted to eat something light and different, but as the children were not well, we couldn't go for anything elaborate.
So, prepared this yummy, instant veggie rawa idli n enjoyed with freshly prepared coconut chutney. Surprisingly my elder one too relished this as he too wanted some change in taste.
There are other such quick fix recipes on my blog too which save my day.
Ingredients (Makes approx 15 Idlis)
Thick Rawa/Sooji/Semolina - 1 Cup
Curd - 3/4 cup
Oil - 1 tbsp + for greasing the Idli mould
Onion - 1 small, chopped
Garlic - 3-4 pods, chopped
Carrot - 1 small, chopped
Chana Dal - 2 tsp
Asafoetida - 1/4 tsp
Mustard Seeds - 1 tsp
Green chillies - 3 small chopped + 3-4 whole for garnishing
Curry Leaves - 5-6 no.
Ginger - 1 small piece, chopped
Turmeric Powder - 1 tsp
Salt - to taste
Green Coriander - 1/2 Cup, chopped
Water - 1 Cup, or as required
Eno - 1 sachet
Brown Raisins - 2-3 per idli
5. Add the chopped onion, garlic, ginger, carrot and green chillies. Mix well. Cover and cook for 3-4 minutes.
6. Next add the rawa and mix well. Reduce the flame to low and bhuno/saute well till nice aroma starts coming as the rawa gets cooked.
8. Add the curd, salt and chopped coriander and mix well. You may adjust the consistency with water in case the mixture appears thick. It should be like a batter consistency.
9. Cover and keep aside for 15-20 minutes.
10. Grease the idli moulds and add 2-3 raisins to each cavity. I also added whole green chillies to few cavities but it is completely optional.
11. Add the Eno sachet to the mix and fold gently. Immediately Transfer to the greased idli moulds and steam on high flame for about 15-20 minutes.
12. To check if the idlis are done, poke a knife in the idli. If the knife comes out clean, the idli is done.
13. Remove and serve hot with coconut chutney.
P.S. Since we had some extra batter which we couldn't keep for long as Eno was already added, my MIL used it to prepare yummy Dhokla by adding sweet water and tempering. You may refer to my Dhokla recipe for tempering details.