Vermicelli Idli

Ingredients:

Semiya – 2 cups

Wheat Rava - 1 cup

Curd - 2 cups

Baking soda - 1/2 tsp

Salt – 1 ½ teaspoons

Seasoning:

Mustard seeds – ½ teaspoon

Channa dal - 1 teaspoon

Urad dal - 1 teaspoon

Curry Leaves- 4-5 (chopped)

Hing – ¼ teaspoon

Sesame seed oil - 2 teaspoons

Method:

1. Roast semiya and wheat rava separately.
2. Once rava cooled, chirp in mixie for a few times to finer particles.
3. Mix together semiya, broken wheat rava, baking soda and salt.
4. Add curd to this & mix well to form a thick batter.
5. Heat oil in & add the ingredients mentioned under seasoning.
6. Add the seasoning onto the batter and let it rest for 15 to 20 minutes.
7. Grease idli plates with sesame oil and fill ¾ of each space with the batter.
8. Steam until whistling in an idli cooker.
9. Serve hot with coconut chutney/onion-tomato chutney.