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Rawa Idli With Onion-Tomato Chutney
Rawa Idli With Onion-Tomato Chutney

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We hope you got insight from reading it, now let’s go back to rawa idli with onion-tomato chutney recipe. To cook rawa idli with onion-tomato chutney you need 18 ingredients and 14 steps. Here is how you do that.

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

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