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Vermicelli Semolina Idly

 INGREDIENTS:

  1. Vermicelli 1 cup
  2. Semolina (Rawa) 1 cup
  3. Yogurt (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. Chana Dal 1 tsp
  11. Curry Leaves 10-12
  12. Turmeric Powder 1/2 tsp
  13. Salt as per 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 few seconds, then add vermicelli and roast until it turns slightly golden-brown color.

Next add rawa and roast until they turn aromatic. Transfer the mixture in a bowl and let them cool down.

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

Rest the batter for 30 minutes. Just before steaming add baking soda along with 1 tsp water.

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

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







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