Idli Rawa(Rice semolina) Kichadi

Idli rawa(Rice semolina or coarsely grinded rice) is used as a subsitute for rice in Idli making, mostly used in Andhra Pradesh, India.

Ingredients:
Idli Rawa - 1 cup
Onions - 1, medium sized, chopped
Tomatoes - 1, medium sized, chopped
Cauliflower - 1/2 cup, cut into small florets
Broccli - 1/2 cup, cut into small florets
Carrot - finely chopped - 1/4 cup
Green chillies - 4-5, cut into pieces
Curry leaves - few
Ginger garlic paste - 1 tablespoon
Fennel seeds - 1/2 teaspoon
bay leaf - 1 small piece
Cinnamon - 1 small stick
Cardamom - 2
Cloves - 2
Coriander leaves - few, chopped
Salt to taste
Ghee / Oil - 1-2 tablespoons

Method:
Soak idli rawa in 2-3 cups of water for an hour. They will pluff up and become soft.

Note:
If it is too dry, sprinkle some water and keep aside, until they become soft, or if excess water is there, drain it.

Boil 2 cups of water, and add cauliflower and broccli florets in it and keep aside for 15 minutes. This will kill if any worms present in them. Wash them and drain water.

Heat oil in a pan. Once it is hot, add cinnamon, bay leaf, cardamom, cloves and fry for a minute.

Then add fennel seeds, onions, curry leaves, green chillies and fry until onions turn golden brown.

Add ginger garlic paste and fry until raw smell goes off.

Then add all the vegetables and fry for 5-10 minutes.

Lower the flame, add idli rawa, salt to taste and mix well. Cook it covered for 10-15 mintues stirring now and then.

Note:
If rawa is too dry, sprinkle some water and mix well.
Contents can be transfered to a microwave container and cooked for 5-10 minutes.

I missed to click the final output in my camera. The above picture was taken in mobile, so not that good quality:(

Once rawa is soft and veggies are cooked, garnish with coriander leaves and serve hot with any spicy chutney.


Cooking time - 30 minutes.
Serves 2-3 persons.