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Wheat Rawa Seeralam

posted 2 Jun 2012, 06:04 by Rajmi Arun   [ updated 3 Aug 2012, 06:04 ]
Contest entry posted by Shripriya A Ramakrishnan

 Wheat Rawa (not the one that is used for upma, the bigger one. Broken wheat. It is called as fada.) - 1 cup
 Toor Dhal, bengal gram dhal, urad dhal - put together 1 cup.
Red chillies - 4
Asafoetida - little
Idli molagapodi - 1 tablespoon
For seasoning - oil, mustard, urad, asafoetia, turmeric, cumin, an curry leaves.
Shredded Coconut - 2-3 tablespoons. (optional)
Salt - as needed.

1. Soak the wheat rawa and the dhals separately. Grind the dhals first along with red chillies - either in the mixer grinder or the wet grinder coarsely, towards the end add the soaked wheat rawa and grind it for few more minutes. Add salt. (the batter should be in adai batter consistency). Add some asafoetida to the batter.
2. If you want a little sour taste you can either ferment the batter or add sour curd while grinding.
3. Pour the batter in greased idli plates and cook them like idlis.
4. Take the cooked idlies, cut them into pieces.
5. In a kadai pour about 2-3 tablespoons of oil and add all the items mentioned for seasoning.
6. Then add the cut cooked idli pieces.
7. Add the idli molaga podi.
8. Fry for few minutes....if you want them to be little crispy then put the stove in simmer for sometime and keep stirring once in a while.
9. Towards the end add the shredded coconut. Fry for few minutes.
10. Turn off the stove, serve in a plate, and enjoy this protein-rich, healthy and delicious Wheat Rawa Seeralam.

PS: With the batter, you can also make wheat rawa adai and have it some chutney/molagapodi/sambhar/aviyal. So it is a two-in-one batter. :)