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We hope you got benefit from reading it, now let’s go back to rawa idli with vegetables sambhar & coconut chutney recipe. To make rawa idli with vegetables sambhar & coconut chutney you only need 30 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Rawa Idli with vegetables Sambhar & coconut chutney:
- Provide For Idli
- Take 1 cup sooji/rawa/semolina
- Get 1 cup curd
- Use 1/2 cup water
- Use 1 tsp salt or less
- Use 1/2 tsp baking soda
- Get For the Sambhar
- Take To pressure cook
- Prepare 1/2 cup arhar dal/ toor dal
- Take 2 cups water
- Prepare 1/2 cup chopped bottle guard
- Use 1/2 cup chopped pumpkin
- Provide 1/4 cup chopped beans
- Prepare 1/4 cup chopped carrot
- Prepare 1 tsp salt
- Provide 1 tbsp ghee
- Take 1/4 cup tamarind (soaked in 1/2 cup of warm water)
- Get 2-3 tbsp Sambhar masala
- You need 1/2 tsp sugar or gur
- Prepare Tempering
- Provide 1 tbsp Oil
- Get 1-2 whole dry red chilies
- Provide 1 tsp Sarson seeds/ mustard seeds
- Provide 15-20 Curry leaves
- Provide For the coconut chutney
- Prepare 1 cup grated fresh coconut
- Get 1 inch Ginger peeled and roughly chopped
- Get 1-2 (optional)Green chilli
- You need 2 tbsp Roasted chana dal
- You need 1/2 tsp salt or or to taste
Instructions to make Rawa Idli with vegetables Sambhar & coconut chutney:
- Idli - 1. Heat 1 tbsp of oil in a kadai and roast the sooji for 2-3minutes till it's fragrant but the colour should not change. - 2. Add the salt and let it cool. - 3. In a bowl, add the roasted sooji, curd and water mix well. Add the soda-bi-card and mix. - 4. Leave it for 10 minutes to rise. In the meanwhile grease the idli mold and heat the water in a steamer. - 5. After 10 minutes, transfer the batter to the mold and steam for 12-15 minutes or till idlis are done.
- For the Sambhar, Rub the soaked tamarind to take out the pulp. Sieve the pulp using a broad steel strainer. Keep aside.
- Wash the dal and add it to a pressure cooker, along with 2 cups of water, salt and ghee. Cook for 3- 4 whistles. Let the pressure drop itself. Open the lid and mash the dal a little. Add all the vegetables. Pressure cook for another 2-3 whistles.
- Once the pressure drops, keep the sambhar on heat again, add the tamarind pulp, jaggery and sambhar powder and mix well.
- For the tempering heat the oil in a pan, add the dry red chilies and mustard seeds. Once the mustard seeds splutter add the curry leaves. Sauté for 4-5 seconds. Add the tempering to the sambhar and mix well. Check seasonings also for the consistency.
- For the chutney - 1. Add all the ingredients for the chutney to a grinder jar and grinder to a smooth paste using some water. - 2. For the tempering, heat oil in a terming pan. Add the mustard seeds and curry leaves. - 3. Let it splutter. Add the tempering to the chutney. - - Serve hot idlis, with sambhar and chutney.
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