Rawa Idli & Medu Vada Recipe | Morning Breakfasts

Rawa Idli & Medu Vada Recipe | Morning Breakfasts

Rawa Idli:

The story of Rawa idli is a bit fascinating. During world war when there was a shortage of rationing. When "Rice" and "Dal" which were the staples, were in shortage in South India. And when that shortfall happen, there was a restaurant named "Mavalli Tiffin Room" who first started making Idli with "Wheat Semolina(Rawa)" which was in excess. So, because of the shortage of staples "Rawa Idli" actually came into existence. Isn't cool?

Now let's start making our Rawa Idli without wasting any more time!

1. Take a bowl and add 1 cup of parboiled rice and 1 cup of regular rice. Rinse both of the rice, drain and keep aside.
2. Rinse the 1/4th cup of poha with water twice.
3. Then add this poha to the rice and add 2 cups of water. Cover the bowl and let it be soaked for 4-5 hours.
4. Take another bowl and add 1/2 cup of urad dal with 1 teaspoon of fenugreek seeds.
5. Rinse twice and add 1 cup of water. Cover the bowl and keep it for 4-5 hours for soaking.
6. Now, drain the lentils and rice(don't throw the water).
7. In a grinder, grind the rice and lentils separately(use the reserved water for grinding).
8. Then add both the mixtures and grind them together. Make a smooth consistency.
9. Now put the batter into the bowl and add 1 teaspoon of rock salt. Mix well with the help of a spoon. (Don't add rock salt if you live in a cold environment).
10. Cover the bowl with a lid and keep it in the corner of the kitchen in a warm place undisturbed for 8-9 hours or overnight. After 8-9 hours it will be fermented and you will see an increase in size.
11. Now grease the mold of the idli steamer with oil.Mix very lightly the idli and batter and our into the idli molds.
12. Now place the idli molds into the idli steamer(add 2.5 cups of water before placing the molds). Steam the idli's for about 12-15 minutes(timing can vary depending on the type of equipment you use)
13. Serve the idli hot with coconut chutney and sambhar.

Note: 

• You can also add 1/2 tablespoon of baking soda in the batter to get it fermented in the cold region faster.
  
  

Nutrition Facts

Idli Recipe | Idli Batter for Soft Idli

Amount Per Serving

Calories 38Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 81mg4%

Potassium 9mg0%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 1mg1%

Vitamin E 1mg7%

Calcium 5mg1%

Vitamin B9 (Folate) 1µg0%

Iron 1mg6%

Magnesium 2mg1%

Phosphorus 9mg1%

Zinc 1mg7%

Medu Vada:

After reading a lot of books and researching by the food historians it is said that vada made from urad dal is Indian(the first mention is at 800 BCE and the latest mention is in 1591 in Gujarat).In the end, it means that medu vada is originated from India and had been for a long time.

So let's start making our medu vada without wasting any more time!

• Take 2 cups of urad daal and soak it overnight.
• Now, drain the water in the morning and put the urad dal into the grinder.
• Add 2-3 tablespoons of water and grind it. (Make sure that batter doesn't become too thin).
• The batter should be into a thick and fluffy consistency. If the batter becomes too watery or thin then add some semolina.
• Add 1/2 cup of chopped onions, 1/3 cup of coriander leaves, add 1-2 chopped green chilies and some fresh grated coconut + half-inch of chopped ginger.
• Add 1 tablespoon of cumin seeds and 1 tablespoon of crushed black pepper.
• Now, mix the batter well.

Frying the medu vada:

• Before frying, grease your hands with water or oil so the batter doesn't get stick to your hand.
• Now in the right hand take a small amount of batter and shape it into a doughnut shape.
• Then with the thumb finger make a hole in the center.
• Take a kadhai and keep the oil for heating.Once the oil becomes well hot.Flip your hand and slide the medu vada directly to the kadhai.
• Fry the medu vada until it becomes golden brown.(Cook the vadas on medium-low flame)
• Then drain remove the vadas from kadhai with the help of a slotted spoon and keep it on tissue paper so the extra oil gets removed.
• Now enjoy your medu vada with sambhar and coconut chutney.

Notes: Adding onion to the batter is optional.

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