Ingredients
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
Method:
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.
