"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich
You will also need, 1 tbsp fresh coconut 1 tbsp cilantro/coriander leaves, chopped 1/4 - 1/2 tsp baking soda 1 cup plain yogurt + 1 cup water salt to taste 1/2 tsp sugar (optional)
2 tsp oil or ghee/clarified butter
1 red chili, broken
4 curry leaves, torn
1/2 tsp mustard seeds
1/2 tsp urad daal
1/4 tsp asafoetida
1 green chili, chopped (optional)
1/2 tsp grated ginger (optional)
10 - 12 cashew halves
1. Pour rawa/semolina/sooji in a microwaveable saucepan or pie plate. Microwave for 1 minute. Stir. Microwave again for 30 seconds. Take out. Keep aside.
2. Add oil or ghee in a microwaveable casserole dish. Microwave for 30 seconds.
3. Add all the ingredients for tempering. Microwave for 1 minute. Take out. Stir and microwave again for 30 seconds till urad daal turns reddish. Do not let it brown. If you require more cooking time, increment in 30 seconds intervals.
4. Take out. Mix roasted rawa. Let it cool down.
5. Whisk yogurt, water, sugar if using & salt. Pour it over the rawa mixture. Stir well so there are no lumps and the mixture resembles the idli batter. Cover and keep aside for at least 1 hour.
6. After an hour, add baking soda. Grease the microwave-friendly ramekins such as pyrex. Place a cashew nut in the ramekin and then pour the batter in each ramekin. Make it about 1/4th filled.
7. Microwave 1 ramekin at a time for 1 minute. Let it stand for 1 minute.
8. Take out. Let it cool down for a minute before gently lifting the idlis with a butter knife.
1. Before roasting rawa, make sure the container you are using for roasting is completely free of moisture.
2. When I placed a cashew nut in each ramekin before adding the batter, I was hoping that the cashew nut would be studded when the idlies are taken out. Unfortunately, the cashews were sunk deep down the idlis. So I have just placed cashewnuts for garnish in the above picture.
3. Microwave cooking time varies from microwave to microwave. You may need to use your own judgement while cooking.