SEMIYA-RAVA IDLIS, how to make Vermicelli-Semolina idlis

I , as usual, loaded some more nutrition into these idlis...by chopping some veggies very fine and thin and adding to the batter.
Idlis were very very soft, porous, fluffy and more than anything, tasty.
Please check my Soft Idlis, Samba rava veg idlis ,  mini idli platter  Vegetable idli upma and Vegetable stuffed idlis.
Please check my Glossary for any unknown terms.

Ingredients

Vermicelli/semiya - 1 cup

Rava/sooji/semolina - 1/2 cup

Fresh curds/yogurt - 3/4 cup

Water - 3/4 cup

Red bell pepper - 1/2, very finely chopped

Carrot - 1/2, very finely chopped

Cashews - 10, split into half

Ghee - 11/2  tsps, to roast the cashews and rava

Eno's fruit salt - 1 tsp

Salt to taste

Coriander leaves - chopped fine

To Season

Cooking/gingely oil - 1 1/2 tsps

Ghee - 1 1/2 tsps

Hing/asafoetida powder - 1/4 tsp

Mustard seeds - 1 tsp

Split urad dhal - 1 tsp

Channa dhal - 1 tsp

Curry leaves - few, chopped fine

Ginger - a small piece, chopped fine

Green chillies - 3, chopped fine

Recipe Cuisine: South Indian; Category: Breakfast/dinner

Prep time: 10 mts; Cooking time: 12 mts

Recipe source: Tarla dalal

Yields 10 idlis

Measure roasted vermicelli and keep in a bowl. If you have plain vermicelli, you can roast them.

In 1/2 tsp ghee, roast the rava/sooji/semolina, on slow flames, till nice aroma comes and the rava becomes mildly golden in color.

Add this to the Semiya in the bowl.

Add some more ghee to the pan, roast the cashews...and

keep them aside.

Take oil and ghee, add all the above mentioned seasonings

Chopped green chillies and ginger added

Add the very finely chopped carrots and bell peppers and saute well.

See, they have shrunk well and well cooked too, but yet crunchy

Add this vegetable plus seasonings to the Semiya-rava mixture in the bowl. Add salt to taste

Add coriander leaves too

Grease the idli plates, and keep one cashew in the center in each pit

Add the curds

Mix well. Now, add some water too

all mixed to perfect consistency. The batter should not be too thick or too watery. Allow the batter to rest for 10-15 minutes.

Keep the pressure cooker on stove with water, let the water start boiling, then add eno's fruit salt to the batter.

Add 2 tsps water, it will become frothy, then mix well, but gently, with love and devotion.

Pour the batter into the greased, cashew adorned idli plates

and keep inside the cooker, where the water is boiling, close the lid and steam for 12 minutes. Allow to rest for 5-10 minutes after switching off.

Then remove them one by one with a flat ladle, dipped in water.

Serve the soft idlis with coconut chutney. Please refer my chutney varieties here

This post first appeared in www.malpatskitchen.com

Categories: No Onion-no garlic, South Indian Breakfasts, Tiffin Varieties