Calamus

This was an experimental rawa dosa recipe that accidentally turned in to rawa idli. We usually buy Jowar, bajra & corn rawas to make upmas. These rawas are healthier alternatives to the more common sooji rawa. But when I noticed that there was a surplus that wasn't moving off the kitchen shelves as fast I would've liked, I decided to experiment with them. Previously I have had great success in this recipe with Ragi, Jowar, Quinoa & foxtail millet for dosas and I figured it might work just as well with their rawas too and may be add a great new breakfast recipe to my collection. But when I actually made the batter, it turned out to be better suited to make Idli. Just as well, idli or dosa, it didnt make much difference to us. My family likes both and as long as they are happy who's complaining?!. And so I went ahead and made it. The idlis were surprisingly soft. A tad bit grainier than the normal ones made with idli rawa, but tasted better, more flavorful and cert