Rawa Idlis with Kerala Red Chamandhy

 As simple as it looks and as clever as I am (Cheesy Smile!) this is made from a store bought pack.One just needs to follow the instruction on the pack- add curd to the pack, that's it! wait for a while and then steam them. This is a healthier option than the typical Rice-urad dal Batter...this is made from Semolina/Rawa/Sooji

 I've made them on the Idly mould with the small cavities to fill in with the batter...makes me take a relaxed guilty trip, atleast I feel that I've eaten fewer in number or smaller sized Idlis!

Serve it with any chutney of choice-here I've made mine with the typical Kerala Red Chilly Chamandhy as the accompaniment. Grated coconut, dry red chillies, a bit of ginger, a few cumin seeds, two pearls of garlic and shallots-all in the mixie with adequate salt and water.Then place the contents in a heavy bottom vessel and let it get warm, then temper them with mustard seeds,broken,dry chillies, finely chopped shallots and curry leaves. Do not over heat the Chamandhy/chutney as the coconut will split and would spoil the look. Make it more spicy if required by adding a tsp more of red chilly powder. You can make the same with green chillies -replace the red chillies with the green ones. Dilute the chamandhy to the consistency you prefer, it can also remain as thick as you wish.