Categories: Idli
Ingredients
- 1 cup vermicelli
- 1/2 cup rava(wheat sooji)
- 3/4 cup curd/yogurt
- 3-4 strands coriander leaves
- 2-3 green chilies
- 2 tbl spns fresh/frozen coconut
- 1 tea spn ghee
- 1/2 tea spn mustard seeds
- A pinch baking soda
- 1/2 tea spn urad daal
- 4-5 curry leaves
- A pinch asafoetida
- Salt
Directions
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Heat ghee and fry vermicelli and rava for around 5-6mins.
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Add curd and keep it aside for around 1/2 an hour. If the vermicelli and rava soaks well, the idlis come out very soft. Add more curd if the batter becomes too dry.
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Add coconut, salt, coriander leaves and green chilies (cut into small pieces).
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Heat oil and add mustard seeds and urad daal when mustard starts popping and urad daal becomes brownish, add curry leaves, baking soda and a pinch of asafoetida. Add this seasoning to the batter and mix well.
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Put the batter in greased idli stand and steam them.
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Serve with chutney pitto/powder.
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Serves : 2-3
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Preparation time : 20min
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http://www.aayisrecipes.com/category/home-remedies/