If you need to cook a light and instant snack for children in a jiffy, Veg Rawa Idlis come really easy. I cooked it with no spices or many vegetable so that the picky eaters can also enjoy it without making face ;)
Ingredients:
Rawa/ Suji/ Semolina - 1 Cup
Curd/ buttermilk - 2 cups
Water - 1 cup
Salt - to taste
Red Chilli Powder - 1/4 tsp
Onion (Medium Size) - 1
Tomato (Medium Size) -1
Capsicum (Small Size) - 1
ENO fruit salt- 1 sachet
Cooking oil - 2 tbsp
Method:
Ingredients:
Rawa/ Suji/ Semolina - 1 Cup
Curd/ buttermilk - 2 cups
Water - 1 cup
Salt - to taste
Red Chilli Powder - 1/4 tsp
Onion (Medium Size) - 1
Tomato (Medium Size) -1
Capsicum (Small Size) - 1
ENO fruit salt- 1 sachet
Cooking oil - 2 tbsp
Method:
Roast the suji in a wok pan without any oil for 2 minutes.
Mix the roasted suji with curd, 1 tbsp of oil, salt and red chilli powder in a large bowl. Keep it aside.
Finely chop all the vegetables including onion, tomato and capsicum. (You may add other vegetables available with you or what your child like to eat).
Add chopped vegetables in the suji batter.
If the batter seems thicker in consistency, add some more curd or plain water.
Grease the idli moulds with cooking oil.
Add the ENO fruit salt in the suji batter for instant aeration. You will notice bubbles and fizzy sound coming from batter. Give the mixture a quick stir and don't beat too much.
Pour two spoonful of the batter in each of the idli moulds and microwave it for 2-3 minutes or until the idlis look fluffy.
The cooked idlis will come out of the mould as soon as you turn in upside down over a plate.
Serve hot with coconut chutney, green chutney or even tomato ketchup.
P.S. I haven't added the mustard seeds tempering that actually gives better flavour to idlis, because my boy didn't want me to. But if you want to add it, saute mustard seeds in oil and pour it in the batter alongwith veggies.
