Annam Idly Rawa 1kg

Annam Idly Rawa is rice broken into coarse granules, made so you can build idli batter without grinding rice at all. You grind only the urad and stir the rawa in, which is why it is the shortcut most households in a hurry rely on.

Best for

• Quick idli batter, paired with ground urad
• Uttapam and thick set dosa
• Rava idli and steamed tiffin dishes

How to cook it

Soak the idly rawa in water for about thirty minutes, then squeeze out the excess by hand. Grind soaked whole urad separately until light and fluffy, and fold the squeezed rawa into it at roughly two parts rawa to one part urad. Add salt and ferment eight to twelve hours in a warm place until risen, then spoon gently into greased moulds and steam twelve minutes.

Pack and storage

1kg pack. Store in a cool, dry place, sealed after opening.