Categories: Idli

Ingredients

• Ingredients
• 2 cups semiya (can substitute angel hair pasta -- broken into one inch pieces.)
• 3/4 cup rava
• 2 tbsp ghee
• curd - enough for batter (homemade curd is preferable. slightly fermented curd is even
• better.)
• 2 - 3 green chillies (add more if you want to)
• oil for seasoning and to grease idli mould.
• salt to taste.
• asafoetida (hing) - a pinch.
• seasoning - mustard seeds, one red chilly, urad dal, chana dal, curry leaves and some
• pieces of cashewnuts.

Directions

1. • Heat one tbspghee in a pan and roast the rava till it is pink and gives out a good aroma.

2. • Take off the heat. Transfer onto another plate.

3. • Heat the other tbsp ghee and fry the semiya or small pieces of pasta till it turns pinkishred.

4. • Careful that it does not burn. Take off the heat.

5. • Mix the roasted rava and semiya / pasta in the curd. Add cut green chilies, asafoetida and salt. Add the seasoning, stir well and keep aside for a few minutes — 10 to 15 minutes will do. If the batter becomes too thick, you can add some water or the whey from the curd.

6. • Grease idli mould and pour the batter. Steam as you would rice idlis — for about 15

7. • minutes.

8. • Serve hot with Coconut Chutney.

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