Vermicelli Idli / Semiya Idli

 

Ingredients:-

For batter:

1/2 cup rava

1/4 cup vermicelli

1/2 cup curd

1 tbsp coriander leaves, finely chopped

Salt to taste

Water as required

1/4 tsp baking soda

For tempering:

1 tsp oil

1/2 tsp mustard seeds

1/4 tsp urad dal

1/4 tsp chana dal

A pinch of asafoetida

1 green chilli, finely chopped

1/2 inch ginger, finely chopped

A few curry leaves, chopped

1/4 tsp turmeric powder

Method:-

1. Firstly, in a pan dry roast the rava till they turn aromatic. Transfer them to a mixing bowl and keep aside. 

2. Next, roast the vermicelli in the same pan and roast them till they turn crisp and golden brown. Transfer the roasted vermicelli to the same bowl and allow them to cool completely. Further add curd to it. 

3. Now, to prepare the tempering, heat oil in a pan. Next, add the mustard seeds, urad dal, chana dal and asafoetida. Further add green chilli, ginger, curry leaves and turmeric powder. Saute them till they splutter. 

4. Now, pour the tempering into the mixing bowl. Further add salt and coriander leaves. Mix them well and make a thick batter. Further add water as required and mix them. Get the batter to the idli batter consistency. Rest the batter for 20 mins. 

5. After 20 mins, mix the batter and adjust the consistency adding water if required. Just before steaming add a pinch of baking soda and mix well. 

6. Now, grease the idli plates and place cashews in the center. Pour the batter immediately into the idli plate. Steam the idlis for 10-12 mins on medium flame. Further allow the idlis to cool for 2-3 mins and then unmould them. 

7. Finally, serve hot vermicelli idli/semiya idli with tomato chutney.