SEMIYA IDLI

Prep Time: 30 mins

Cook Time: 10 mins

Total Time: 40 mins

Course: Idli

Cuisine: South Indian

Servings: 15 Servings

INGREDIENTS

for idli batter:

• 1 cup rava / bombay rava / semolina / sooji

• 1 tsp oil

• ½ cup semiya / vermicelli

• 1 cup curd / yogurt (slightly sour)

• 2 tsp coriander leaves (finely chopped)

• salt to taste

• ½ cup water (add as required)

• ½ tsp baking soda / eno (optional)

for tempering:

• 2 tsp oil

• 1 tsp mustard / rai

• ½ tsp urad dal

• ½ tsp chana dal

• pinch of asafoetida / hing

• 1 green chilli (finely chopped)

• 1 inch ginger (finely chopped)

• few curry leaves / kadi patta

• ½ tsp turmeric / haldi

other ingredients:

• 1 tsp oil (to grease plate)

• 15 cashews

INSTRUCTIONS

1. Firstly, dry roast rava on low flame till they turn aromatic.

2. furthermore, roast semiya with a tsp of oil till they turn crisp and slightly golden brown.

3. additionally add curd.

4. Meanwhile, prepare the tempering by heating oil, mustard seeds, urad dal, chana dal and hing.

5. also add green chilli, ginger and curry leaves.

6. additionally add turmeric and saute till it splutters.

7. pour the tempering into the same bowl.

8. also add coriander leaves, salt and mix well.

9. furthermore, add water as required and mix well.

10. rest the batter for 20 minutes.

11. Just before steaming add a pinch of baking soda and mix well till it turns frothy.

12. pour the batter immediately into the idli plate. do not rest the batter.

13. also as other idlis you have to steam it for 8-10 mins on medium flame.

14. Finally, serve hot with coconut chutney and sambar.