Semiya Idli
Ingredients List
For Roasting
2 cups Vermicelli
1 cup Rava
For Tempering and Sautéing:
Coconut oil
Mustard seeds
Cumin seeds
Urad dal
Green chili, chopped
Savala (onion), chopped
Ginger, chopped
Carrot, chopped
Curry leaves
Groundnuts (peanuts)
For the Batter:
Salt
Unsoured curd [02:07] (yogurt)
Water
Baking soda
For Serving:
Ghee (optional, for greasing idli molds)
Cashews (optional, for garnish)
Shija’s Idli Powder (or any idli powder/chutney powder)
Preparation
Roast Vermicelli and Rava:
Heat a pan and add 2 cups of vermicelli . Dry roast it until it turns golden brown.Add 1 cup of rava (semolina) to the same pan and continue to roast until it also turns light golden and aromatic .Transfer the roasted vermicelli and rava to a plate and let it cool completely .In the same pan, add coconut oil .Once the oil is hot, add mustard seeds, cumin seeds, and urad dal . Let them splutter and turn golden .Add chopped green chili, onion, ginger, and carrot to the pan . Sauté until the onions become translucent and the vegetables are slightly softened .Add curry leaves and groundnuts (peanuts) to the sautéed mixture and continue to cook for a few more minutes until the groundnuts are roasted .Transfer the cooled roasted vermicelli and rava into a large mixing bowl .Add salt and unsoured curd to the bowl. Mix well .Gradually add water and mix to form a thick batter, similar to idli batter consistency .Add the sautéed vegetable mixture from step 2 to the batter . Mix everything thoroughly until all ingredients are well combined .Cover the bowl and let the batter rest for half an hour .After resting, add baking soda to the batter and mix gently .
Steam the Idlis:Grease the idli molds with a little ghee .Place a cashew nut in the center of each mold, if desired .Spoon the prepared vermicelli idli batter into each idli mold .Place the filled idli plates into an idli steamer .Steam the idlis for about 10-15 minutes, or until cooked through and a toothpick inserted comes out clean .
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