Recipe: Delicious Rawa Idli with vegetables Sambhar & coconut chutney

Rawa Idli with vegetables Sambhar & coconut chutney.

You can have Rawa Idli with vegetables Sambhar & coconut chutney using 30 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Rawa Idli with vegetables Sambhar & coconut chutney

1. It's of For Idli.
2. You need of sooji/rawa/semolina.
3. Prepare of curd.
4. It's of water.
5. It's of salt or less.
6. It's of baking soda.
7. Prepare of For the Sambhar.
8. Prepare of To pressure cook.
9. It's of arhar dal/ toor dal.
10. It's of water.
11. You need of chopped bottle guard.
12. It's of chopped pumpkin.
13. Prepare of chopped beans.
14. It's of chopped carrot.
15. Prepare of salt.
16. It's of ghee.
17. It's of tamarind (soaked in 1/2 cup of warm water).
18. You need of Sambhar masala.
19. It's of sugar or gur.
20. Prepare of Tempering.
21. It's of Oil.
22. Prepare of dry red chilies.
23. You need of Sarson seeds/ mustard seeds.
24. You need of Curry leaves.
25. Prepare of For the coconut chutney.
26. Prepare of grated fresh coconut.
27. You need of Ginger peeled and roughly chopped.
28. It's of (optional)Green chilli.
29. You need of Roasted chana dal.
30. Prepare of salt or or to taste.

Rawa Idli with vegetables Sambhar & coconut chutney step by step

1. Idli 1. Heat 1 tbsp of oil in a kadai and roast the sooji for 2-3minutes till it's fragrant but the colour should not change. 2. Add the salt and let it cool. 3. In a bowl, add the roasted sooji, curd and water mix well. Add the soda-bi-card and mix. 4. Leave it for 10 minutes to rise. In the meanwhile grease the idli mold and heat the water in a steamer. 5. After 10 minutes, transfer the batter to the mold and steam for 12-15 minutes or till idlis are done..
2. For the Sambhar, Rub the soaked tamarind to take out the pulp. Sieve the pulp using a broad steel strainer. Keep aside..
3. Wash the dal and add it to a pressure cooker, along with 2 cups of water, salt and ghee. Cook for 3- 4 whistles. Let the pressure drop itself. Open the lid and mash the dal a little. Add all the vegetables. Pressure cook for another 2-3 whistles..
4. Once the pressure drops, keep the sambhar on heat again, add the tamarind pulp, jaggery and sambhar powder and mix well..
5. For the tempering heat the oil in a pan, add the dry red chilies and mustard seeds. Once the mustard seeds splutter add the curry leaves. Sauté for 4-5 seconds. Add the tempering to the sambhar and mix well. Check seasonings also for the consistency..
6. For the chutney 1. Add all the ingredients for the chutney to a grinder jar and grinder to a smooth paste using some water. 2. For the tempering, heat oil in a terming pan. Add the mustard seeds and curry leaves. 3. Let it splutter. Add the tempering to the chutney. Serve hot idlis, with sambhar and chutney..