In a mixing bowl add rawa, curd, salt and little water to make the thick batter. This batter should be very thick from our regular idli batter.
Now wash and make a cross cut with the help of knife at the bottom of tomatoes and microwave for two mins. Take them out peel the skin and mash with the help of a fork to a fine purée.
Now mix this purée to our thick batter and now it will reach the correct pouring consistency of batter.
Take the idli maker, preheat with water. Grease the mould. Add Eno to the batter and mix, batter will be fluffy.
Add spoonful of batter in moulds and cover and cook for 20 mins. Tomato idli takes almost double time to get steamed compare to regular rawa idli. Take the idli with the help of back of knife. And serve these tangy tomato idlis with sambhar and chutneys.
