Rawa Idli

I used to use ready made mix for rawa idli after few of my failed attempt (at the beginning of my  cooking years) For the purpose of blog posting the recipe I hv requested for ENO salt from my friend who came from India recently and I tried today from scratch. To my surprise it came out pretty well


Rawa – 2 cups
Sour Curd – 2 cups or sour butter milk
ENO Fruit Salt - ½ tsp
Ghee- 2 tsp
Mustard – 1 tsp
Urad dhal – 1 tsp
Bengal gram – 1 tsp
Cashew Nuts - 10
Asafetida powder- 1 tsp
Green chillies- 2 (grind to smooth paste)
A small piece of fresh ginger (chopped finely)
Curry leaves- few
Coriander leaves – few chopped
Salt – 1 teaspoon
Carrot & Coconut gratings for garnishing (Optional) - I didn't use it today

Put the ghee in a kadai and fry rawa till its raw smell goes. Remove it and cool. 
When it is cool, add curd (beaten well),Green Chilli paste,  salt and soda and mix well. The mixture should be like thick idli batter.  
In a kadai pour oil and when it is hot add mustard. When it start to splutter, add Bengal gram dhal, urad dhal, cashew nuts and asafetida and fry till dhals are brown.
 ginger and curry leaves fry for a few seconds. Add this to the rawa mixture.
Mix well. Grease idli plate. 
Make idlies and steam for 12 to 15 minutes. Make sure the water boils well before keeping the idli stand in the idli cooker.
Serve with cutney/sambar.