- Prep Time10 min
- Cook Time20 min
- Total Time30 min
- Serving Size4
- 1 Cup Rava (semolina)
- 2 Teaspoon chana dal
- 2 Teaspoon white Urad Dal
- Half cup Curd
- Eno fruit salt
- Mustard seeds
- Curry leaves
- 4 Medium sized tomatoes
- Tamarind pulp
- Coriander seeds powder
- Fenugreek seeds
- Thillai’s turmeric powder
- Thillai’s red chilli powder
- Cocunut, peanuts
- Green chilli
- Whole red chilli
Mix rava (semolina), curd salt and prepare a batter.
Prepare tadka in a pan with oil, mustard seeds, curry leaves urad, and chana dal (Black and yellow gram pulses).
Add to the batter. Mix eno at last. Transfer the batter to a greased idli maker and steam for 10 minutes.
Take some oil in a pan, add fenugreek seeds, coriander powder, mustard seeds and curry leaves. Add finely chopped tomatoes.
Now add salt, turmeric powder, salt and red chilli powder. Cook for 10 to 15 minutes/ until tomatoes softens. Mash the tomatoes.
Add some water, tamarind pulp and a small piece of jaggery. Cook for another 5 minutes.
Take coconut, peanuts, green chillies and curd in a mixer and make a fine paste.
Transfer to a bowl. Make a tadka with oil, mustard seeds, curry leaves and red chilli pieces.
Add to the bowl. Chutney is ready.
Now tasty Rawa Idli is ready to serve.