Time and servings
Time and servings
Ingredients
for idli batter:
- 1 cup rava / bombay rava / semolina / sooji
- 1 tsp oil
- ½ cup semiya / vermicelli
- 1 cup curd / yogurt (slightly sour)
- 2 tsp coriander leaves (finely chopped)
- salt to taste
- ½ cup water (add as required)
- ½ tsp baking soda / eno (optional)
for tempering:
- 2 tsp oil
- 1 tsp mustard / rai
- ½ tsp urad dal
- ½ tsp chana dal
- pinch of asafoetida / hing
- 1 green chili (finely chopped)
- 1 inch ginger (finely chopped)
- few curry leaves / kadi patta
- ½ tsp turmeric / haldi
other ingredients:
- 1 tsp oil (to grease plate)
- 15 cashews
Instructions
- firstly, dry roast rava on low flame till they turn aromatic.
- furthermore, roast semiya with a tsp of oil till they turn crisp and slightly golden brown.
- additionally add curd.
- meanwhile, prepare the tempering by heating oil, mustard seeds, urad dal, chana dal and hing.
- also add green chili, ginger and curry leaves.
- additionally add turmeric and saute till it splutter.
- pour the tempering into the same bowl.
- also add coriander leaves, salt and mix well.
- furthermore, add water as required and mix well.
- rest the batter for 20 minutes.
- just before steaming add a pinch of baking soda and mix well till it turns frothy.
- pour the batter immediately into the idli plate. do not rest the batter.
- also as other idlis you have to steam it for 8-10 mins on medium flame.
- finally, serve hot with coconut chutney and sambar.
Step-by-step
1
firstly, dry roast rava on low flame till they turn aromatic.
2
transfer to a large mixing bowl, and keep aside.
3
furthermore, roast semiya with a tsp of oil till they turn crisp and slightly golden brown.
4
transfer to the same bowl and cool completely.
5
additionally add curd. use slightly sour curd for more rich flavour in semiya idli.
6
meanwhile, prepare the tempering by heating oil.
7
add mustard seeds, urad dal, chana dal and hing.
8
also add green chili, ginger and curry leaves.
9
additionally add turmeric and saute till it splutter.
10
pour the tempering into the same bowl.
11
also add coriander leaves.
12
additionally add salt and mix well.
13
mix and make a thick batter.
14
furthermore, add water as required and mix well.
15
get the batter to idli batter consistency.
16
rest the batter for 20 minutes so that rava absorbs moisture.
17
mix the batter and adjust the consistency adding water or curd if required.
18
just before steaming add a pinch of baking soda and mix well till it turns frothy. avoid using soda if serving for kids.
19
grease the idli plate with oil and place cashews in centre.
20
pour the batter immediately into the idli plate. do not rest the batter.
21
also as other idlis you have to steam it for 8-10 mins on medium flame.
22
furthermore, allow it to rest for 5 mins then unmould.
23
finally, serve hot with coconut chutney and sambar.
Video
Notes
- firstly, always add baking soda / eno fruit salt right before steaming.
- in addition, you can add baking soda in batches and steam them if you preparing in large quantity.
- also remember, to roast rava and semiya well, else they the idli will turn sticky and hard.
- furthermore, you can also prepare the batter before in hand and store in fridge. remember just before steaming add baking soda.
- finally, steam the semiya idlis on medium heat to get the soft idlis.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/instant-vermicelli-semiya-idli-recipe/