Mixed grain rawa idli

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 certainly much more healthy! And thanks to the higher fiber content, we can eat lesser portions as this idli is heavier on the tummy and keeps you full longer. The best part and what I love most about it is that I have to grind only once! That's reducing my work load to half of what it used to be. This easy to make recipe is a sure winner(Taste Certified by hubby & kids, Health & Ease Certified by mom)! Its here to stay!

Mixed rawa idli with peanut chutney


Ingredients
De-husked Urad(whole) - 1 cup
Mixed rawa(Jowar, bajra & corn) - 4 cups
Note : This is a store brought rawa. It is available separately and as a mix. I used the mixed one here.
Fenugreek seeds - 1 tablespoon
Water - as needed to grind and mix
Salt  - as per taste.

Method of preparation
Soak the urad and fenugreek seeds for 3 to 4 hours
Pre-soak the mixed rawa for an hour(optional).
Grind the urad and fenugreek seeds together in to a very fine batter.
Add the mixed rawa in to this batter and mix thoroughly with a ladle.
Leave the mixed batter overnight to ferment.
Fermentation normally increases the batter volume to double or more.
Add salt to the batter and once again blend it thoroughly with a ladle.
Take a ladle full of batter and fill to 3/4 of each mould in the idli tray. The idli will rise to fill the mould in the cooking process.
Close and cook for a few minutes or until a knife put through the center of the idli comes clean.
Enjoy with your favorite accompaniment!



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