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
-
• Heat one tbspghee in a pan and roast the rava till it is pink and gives out a good aroma.
-
• Take off the heat. Transfer onto another plate.
-
• Heat the other tbsp ghee and fry the semiya or small pieces of pasta till it turns pinkishred.
-
• Careful that it does not burn. Take off the heat.
-
• 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.
-
• Grease idli mould and pour the batter. Steam as you would rice idlis — for about 15
-
• minutes.
-
• Serve hot with Coconut Chutney.