RAWA IDLI

INGREDIENTS

METHOD

Soak dal for 6 hours in water. Grind it in grinder. Put enough water to mix Suji with it. Add salt and beat it. Keep this paste in a big pateela. Leave it for about 10-12 hours for fermentation. Do not beat the batter again after fermentation. Grease the Idli Mold with little oil. Fill batter in the mold. Boil water in the pressure cooker. Keep the Idli Stand (molds) in the pressure cooker. Cover it with lid. Remove the whistle. Steam it for 10 minutes on high flame and then for 5 minutes on low flame. To check, insert knife into the idli. It is ready to be taken off the mold if it does not stick to the knife. Wait for it to cool. Scoop out with the help of a knife. Serve hot with Sambar and Chutney.

Makes: 36 medium size Idlis.

LIST OF SOUTH INDIAN ITEMS