Ingredients:

• 1 cup – Rawa
• 3 tbsp – Ghee
• 1 cup – cashewnuts, chopped
• A few – Curry leaves
• 1 tsp – soda bicarbonate
• 2 tbsp – coriander leaves, chopped
• 1 cup – grated Coconut
• 1 cup – curd, beaten
• 1 cup – boiled Corn
• 1 cup – capsicum, chopped
• oil as required
• salt to taste

Method:

1. Put the ghee and cashewnuts into a casserole.
2. Saute in a microwave on ‘High’ for three minutes.
3. Add the green chillies and curry leaves and microwave on ‘High’ for one minute.
4. Add the rawa and mix well. Saute on ‘High’ for one minute. Stand for five minutes.
5. Remove from the oven and allow the mixture to cool.
6. Mix in the soda bicarbonate and salt to taste.
7. When you are ready to make idlis, add coriander leaves, coconut, curd and water.
8. Mix well and set aside for eight to ten minutes to soak.
9. Put two tbsps of the mixture into a small greased glass bowl or a white plastic bowl.
10. Sprinkle corn and capsicum pieces.
11. Microwave on ‘High’ for one minute. Stand for two minutes.
12. Invert the bowl on the plate to remove the idli.
13. One idli takes one minute to cook.
14. If you put in more idlis, add that much more cooking time.

Recipe courtesy of Rehana Khatri