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RAWA IDLI |
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Soft and spongy rawa idlis
can be made in a jiffy for a quick and satiating breakfast.
Cooking Time : 7 to 8 mins.
Preparation Time : 5 mins.
Makes 12 idlis.
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For the batter |
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1 cup rawa (semolina)
¼ cup curds
1 cup water
1 tablespoon chopped coriander
salt to taste |
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For the tempering |
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½ teaspoon mustard seeds (rai)
½ teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
1 teaspoon urad dal (split black lentils)
1 tablespoon broken cashewnuts
4 to 6 curry leaves
2 green chillies, chopped
1 teaspoon oil
½ teaspoon ghee
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