Categories: Idli

Ingredients

• Rava / Sooji
• 1/2 cup
• Semiya / Vermicelli
• 1/2 cup
• Yogurt / Curd
• 1 cup
• Grated coconut (optional)
• 1/4 cup
• Mustard seeds
• 1/2 tsp
• Channa dal
• 1/2 tsp
• Green chillies
• Curry leaves
• Few Coriander leaves
• 1 tbsp Salt To taste
• Oil 1 tbsp

Directions

1. Heat a kadai and dry roast rava over low flame till the raw smell disappears taking care not to burn them in the process and keep aside. Dry roast semiya separately to a golden color and keep aside.

2. Heat oil in the same kadai. Add mustard seeds and let it crackle, now add channa dal, finely chopped green chillies, curry leaves, coriander leaves and cook for a minute. Take off the flame and add grated coconut. Mix well.

3. In a bowl mix together the dry roasted rava and semiya. To this add the tempering, curd and salt. Mix well to an idli batter consistency and keep for 10 to 15 minutes.

4. Prepare an idli mould by smearing little oil and heat the idli pan with some water. Pour the batter into the idli moulds and steam cook for 10 ? 15 minutes. Serve hot with coconut chutney

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