For preparing plain rawa idly

  • Curd                     :    1 cup
  • Rawa (Sooji)          :   2 1/2 cup
  • Salt                       :   1 1/2 tea spoon
  • Eno                       :   1 tea spoon
  • Oil for garnishing the idly plate

For preparing coconut fried idly:

  • Kadi pata
  • Rai                                :   1/2 tea spoon
  • Lemon juice                  :   1 teaspoon
  • Oil                                 :   1 table spoon
  • Salt                                :   1 1/2 tea spoon or as per taste
  • Water                             :   2 table spoon
  • Green Chilly                   :   2
  • Turmeric powder           :   1/4 tea spoon
  • Chat Masala                   :   3/4 tea spoon or as per taste
  • Grated Coconut


For preparing plain rawa Idly:

  • Mix the rawa well in curd for the batter and add water appropriately to make it a semi-liquid.
  • Add salt to the mixture.
  • Keep the batter aside for 30 minutes for rawa to get soaked.
  • Remove the idly plate from the stand.
  • Apply little oil to each cup on the idly plate.
  • Add eno to the batter.
  • Fill each cup with the above batter and place the idly plates on the stand.
  • Pour 4 cups of water in the idly cooker and heat to the maximum.
  • Now place the filled idly stand in the idly cooker  and close the lid. (If using the pressure cooker, do not use the whistle)
  • Cook for 6 minutes, open the lid and remove the idly stand after 2 to 3 minutes.
  • Remove the idly from the stand and cut them into 4 pieces.

For preparing coconut fried idly:

  • Chop green chilly in long and thin pieces.
  • Put oil in the pan on high flame and heat it for 30 sec.
  • Add Rai and Kadi patta to the pan and cook it for 15 seconds.
  • Add green chilly to the mixture and cook it for 5 seconds more.
  • Add turmeric powder to the mixture and mix it well.
  • Add idly pieces to the mixture in the pan.
  • Add salt, chat masala and grated coconut to the pan and mix well along with 2 table spoon water.
  • Cook it for 2 minutes on medium flame.
  • Spread lemon juice on the cooked idly and mix it well.
  • Serve hot with green dhaniya chutney. :)


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