Semiya Idly
INGREDIENTS:
1. Semiya (Vermicelli) – 1.5 cup
2. Rava – 1cup
3. Curd – 2 cups
4. Onion – 1 med size
5. Green chilli (deseeded) – 4 nos
6. Channa dhal – 1 tbsp
7. Curry leaves – few
8. Mustard seeds – 1 tsp
9. Salt as reqd
10. OIl – 2 tbsp
11. Ghee – 1 tsp
12. Ginger garlic (grated) – 1 tsp
13. Baking powder – 1/4 tsp
METHOD:
1. Soak channa dhal in water for an hour and filter n keep aside.
2. Fry the Semiya and Rava seperately with 1/2 sp ghee.
3. Pour oil in a pan, splutter mustard seeds, add the finely chopped curry leaves, green chilli, onions and ginger garlic paste and saute it.
4. When the onions turn pink, set off the fire and keep it aside.
5. Beat the curd in a vessel with salt and baking powder, and add the rava and semiya to it. ( It need not to be a dosa consistency. Mixture must be thick. Need not add water)
6. Grease the idly plates, pour the mixture and steam cook for 10 mins.
7. Serve it with chutney or Idli podi.
