Stuffed Rawa Idli / Semolina Dumplings

 
 
 
 IMG_20140917_155743
 
 
 
Idli, a speciality of state of Karnataka, India, is essentially made up of rice flour. But these days  rawa ( Semolina ) is used as a quick alternative to the rice idli. It greatly reduces the preparation time. Addition of veggies makes them more interesting and healthier too. These are a very good breakfast choice and looks equally good in your kids lunch boxes or even an after school snack.  Most people enjoy it with coconut chutney. I have always preferred mint chutney or tomato ketchup  as its condiment. Love it !!



Course: Breakfast/ Appetizer
Preparation time: 20 mins ( or less )
Cooking time: 6 minutes in microwave; 8 minutes traditional way
Makes: 14-16 ( depending on the size of mould )
Difficulty Level:  Easy

Ingredients

For the batter
1 cup coarse sooji/ rawa ( semolina )
½ cup yogurt
1 cup water
1 tsp salt
Veggies / Spices
1 tbsp oil
1 tsp mustard seeds
6  fresh curry leaves, roughly chopped
1 tbsp grated ginger
¼ cup grated carrots
¼ cup finely chopped cabbage / or french cut green beans
¼ cup finely diced onions ( optional )
1 tsp Eno salt ( from Indian grocery stores )
 
Directions

 

Mix semolina, salt, yogurt, and water  to make a medium consistency batter. Let it sit for about 15 minutes. This helps the batter to thicken. After 15 minutes add some water if batter becomes too thick.
 
 
Heat oil in a medium pan. Throw in mustard seeds. When they start cracking, add curry leaves. Saute these together for about 30 seconds.
 
 
Now add the rest of the veggies in the pan and cook all of them on medium heat for about three minutes.
Fold in the sauteed veggies to the semolina batter.
 
 
Add ⅓  cup of water to the base of idli stand or the container being used to make idlis. Make sure that the water does not touch the bottom plate of the idli stand.
Lightly grease Idli plates with oil.
 
Add Eno Fruit Salt to the batter and mix well.  The mixture will begin foaming.  Immediately begin pouring into the Idli trays. Place the stand into the steaming pot ( if using a pressure cooker ).
 
 
 
Using a pressure cooker :  Pressure cook 6-8 minutes without weight. Insert a toothpick in the center of one idli. If the toothpick comes out clean, remove the stand from the pot. Do not overcook the idlis, as they will lose their softness and dry out as they cool.
If using microwave:  Cover the idli stand with its lid and microwave for 5 minutes on high. Insert a tooth pick in the center of one of the idli. If toothpick comes out clean, remove the stand. Else cook for another minute to ensure the idlis are thoroughly cooked.
Cool for a few minutes before removing  individual idlis.  The soft / spongy idlis should come out easily.
 
 
 
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Serve with coconut chutney /mint chutney / ketchup and of course masala chai.

 

 Cooking suggestions

I prefer cabbage but if it’s not available I use green beans.

In case you don’t have any veggies, its ok. Go ahead with the recipe without using veggies.

You can prepare the batter all at once; however, you must add the Eno salt just  before pouring into the idli stand.

Nutritional Value

  • High in Selenium and Thiamin.
  • Low in Cholesterol.
  • Good source of carbohydrates
 

2 Comments

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