Serving: 10 to 12 Pieces| Type: Tiffin/ Breakfast
Ingredients:
| Bombay Rawa(roasted) | -1 cup |
| Curd | -1cup |
| Water | -½ cup to 1 cup |
| Grated Carrot | -½ cup |
| Peas | -2tbsp |
| Salt | -to taste |
| Baking Soda | -¼tsp |
| Oil | -2tbsp |
| Mustard | -1tbsp |
| Urad Dhal | -1tbsp |
| Channa Dhal | -1tbsp |
| Broken Cashew nuts | -2tbsp |
| Curry leaves(chopped) | -few |
| Green chili(chopped) | -2 |
| Coriander Leaves(chopped) | -few |
Method:
- Take a pan heat with oil add seasonings fry without burning.
- Now add roasted rawa mix well then turn off the stove.
- Mix all other ingredients mix well and then let it sit for 15 to 20 minutes.
- Adjust the water for right consistency.
- Batter should not be very thick or thin.
- Take a idly cooker apply oil pour 1 big spoon of the batter and steam it for 10 to 15 minutes.
- Then turn off the stove.
- Take out from the mold.
- Serve hot with any side dish.
Note:
- Roasted Rawa: Take a dry pan add rawa in it toast it until raw smell goes and little color changes on very low flame.
- If you want you can buy store bought roasted Rawa.
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