Simple Way to Make Perfect Rawa Idli With Onion-Tomato Chutney

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, rawa idli with onion-tomato chutney. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Rawa Idli With Onion-Tomato Chutney is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Rawa Idli With Onion-Tomato Chutney is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have rawa idli with onion-tomato chutney using 18 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Rawa Idli With Onion-Tomato Chutney:

1. Get For Rawa Idli-
2. Prepare 2 cups Fine Semolina/Rawa
3. Make ready 1-1/2 cup thick curd
4. Get 1 cup liquidy part of curd or water
5. Prepare to taste Salt
6. Prepare 2 tablespoons oil
7. Get 2 teaspoons Eno fruit salt or baking soda
8. Prepare For Onion-Tomato Chutney-
9. Make ready 2 onions
10. Get 5-6 garlic cloves
11. Prepare 3 green chillies
12. Make ready 3-4 tomatoes
13. Make ready 2 inch pieces of tamarind or 2 teaspoon pulp
14. Make ready 1 teaspoon Salt
15. Take 2 tablespoons oil for cooking
16. Take 2 teaspoons oil for tempering
17. Prepare 1 teaspoon mustard seeds
18. Take 1 pinch asafoetida

Instructions to make Rawa Idli With Onion-Tomato Chutney:

1. Mix curd and semolina with the help of a whisk or just blend in a mixer for a smooth batter.
2. Add 2 tablespoons of oil, mix well. Cover this and set aside for 20-30 minutes or more if you have time.
3. Once the semolina soaking time is over, divide batter in two portions. As we can't cook all the batter at once.
4. Add baking soda to one part and mix gently without over beating.
5. Heat the Idli pan with water for preheating. Once the steam starts to emerge, we are ready to go.
6. Grease the moulds with drops of oil. Pour 2-3 tablespoons of batter in each cavity (as per the size of your mould), leaving little space for the batter to fluff up.
7. Keep the moulds into the idli pan. Cover and let cook for approximately 12-15 minutes. You can check by inserting a toothpick or just by touching, if the batter doesn't stick to your fingers, that means the idlis are cooked.
8. For the chutney, heat a wok or a pan, add oil and put roughly chopped vegetables. First fry chilli and then add garlic and onions. After 2 minutes of sauteing add tomatoes and let them soften.
9. Soak tamarind in hot water for 10 minutes. This step can be done while you going to mix your idli batter.
10. Add soaked tamarind and salt. Cook until everything looks combined. Let cool for few minutes.
11. Make a fine paste in a mixer jar.
12. In a small pan heat oil and add mustard seeds, let the seeds splutter and then add asafoetida.
13. Add the onion-tomato paste and cook for few seconds. Tangy chutney is ready.
14. Serve with hot steamed Idlis or pack them for your Lunch boxes. Enjoy these instant and easy Karnataka dish any which way you like.

So that’s going to wrap it up with this special food rawa idli with onion-tomato chutney recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!