Soft, Fluffy Rawa Idli in 20 Minutes

Regular idli needs overnight soaking, grinding and fermenting. Rawa idli doesn't. With Kanta Greens Rawa Idli Premix, breakfast is on the table about 20 minutes after you decide you want idlis.

At a glance

• Makes 12–15 idlis (serves 3–4)
• Time: about 20 minutes
• Premix: 1 packet (220 g) Rawa Idli Premix
• No onion, no garlic

You will need

• 1 packet (220 g) Kanta Greens Rawa Idli Premix
• 200 ml water
• 1 cup (140 g) curd
• A little oil for greasing
• Idli stand and steamer (or a pressure cooker without the whistle)

Method

1. Take 1 packet (220 g) of premix and add 200 ml water and 1 cup (140 g) curd.

2. Mix well to a smooth batter and keep aside for 5 minutes.

3. Grease the idli moulds with a little oil.

4. Pour the batter into the moulds.

5. Steam for 8–10 minutes on a medium flame.

6. Remove and serve hot with chutney and sambhar.

Tips

• The batter should be thick but pourable. If it has thickened too much after resting, stir in a spoonful of water.
• Rest the steamed idlis for a minute before unmoulding, then run a wet spoon around each one. They come out clean.
• For a colourful version, stir a little grated carrot and chopped coriander into the batter before steaming.

Serve with

• Kanta Greens Coconut Chutney
• A bowl of Kanta Greens Sambhar