Vermicelli Semolina Idly

 INGREDIENTS:

1. Vermicelli 1 cup
2. Semolina (Sooji/Rawa) 1 cup
3. Yoghurt (curd) 1 cup
4. Coriander Leaves, finely chopped 2 tsp
5. Cashews 10-15 roasted and roughly chopped
6. Carrots, grated 1/2 cup 
7. Green Chilis 2-3 finely chopped
8. Mustard Seeds 1 tsp
9. Split Black Gram (Urad Dal) 1 tsp
10. Fried Bengal Gram (Chana Dal) 1 tsp
11. Curry Leaves 10-12
12. Turmeric Powder 1/2 tsp
13. Salt to taste
14. Oil 2 tsp
15. Baking Soda 1/2 tsp
16. Water as required

METHOD:

Serving Size: 4-5

Heat oil in a pan and add mustard seeds, curry leaves, green chilis, urad dal, chana dal, and turmeric powder. Sauté for a few seconds, then add the vermicelli and roast until it turns slightly golden brown.

Add rawa and roast until they turn aromatic. Transfer the mixture to a bowl and let it cool down.

Once cooled, add grated carrot, curd, coriander leaves, salt, and cashews. Add water as required and mix well.

Let the batter rest for 30 minutes. Just before steaming, add baking soda mixed with 1 tsp water.

Mix gently and pour the batter into the greased idly molds. Steam in a steamer for 10-12 minutes, or until a toothpick inserted comes out clean. 

Let the idlis cool slightly before demolding. Serve vermicelli semolina idly with sambar and coconut chutney.