Semiya Idli

Ingredients

·             Thin Semiya (roasted & broken) - 2cups

·             Roasted Rava - 1 cup

·             Curd/yogurt - 2 cups

·             Baking soda - 1/2 tsp

·             Salt - to taste

For Tempering

·             Oil- 2 tsp

·             Mustard seeds - 1/2 tsp

·             channa dal - 1 tsp

·             Urad dal - 1 tsp

·             Curry Leaves- 4-5 (chopped)

·             Asafoetida - a pinch

Optional Ingredients

·             Grated Carrot

·             Grated Coconut

·             Grated Ginger

·             Green Chillies

·             Cilantro

·             Cashews

Tips

·             I usually buy roasted rava and roasted semiya. If you have the un-roasted one, then roast the rava and semiya till it turns slightly brown and gives a nice aroma. Break it into small pieces before you make the batter.

·             I have used thin semiya in this recipe. You can also substitute with thick semiya or pasta varieties (spaghetti, angel hair etc).

Method

1.          Mix together the dry ingredients - semiya, rava, baking soda and salt.

2.          Mix the curd with it to form a thick batter. It should be thicker than normal idli batter. You can add 1 or 2 spoons of water if needed.

3.          Heat oil in a separate pan and fry the mustard seeds, channa dal and urad dal.

4.          When the dals turn golden brown, add the curry leaves and asafoetida. 

5.          Add this tempering to the batter and mix well. You can also add any of the optional ingredients to the batter to make it more flavorful.

6.          Let the batter rest for 15-20 minutes.

7.          Grease idli plates and fill 3/4 th of the molds with the batter.

8.          Steam in a idli cooker or pressure cooker for 15-20 minutes.

9.          Let the idlis rest for 5 minutes before you remove them from the molds.

Serving Suggestion

·             Serve with coconut chutney, pudhina chutney or sambar.