Recipe of Award-winning Rawa Idli With Onion-Tomato Chutney

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, rawa idli with onion-tomato chutney. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Rawa Idli With Onion-Tomato Chutney is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Rawa Idli With Onion-Tomato Chutney is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have rawa idli with onion-tomato chutney using 18 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Rawa Idli With Onion-Tomato Chutney:

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