Preparation time : 10 minutes
Cooking time : 20 minutes
Number of serves : 4
Ingredients
1. Semolina / sooji / rava - 2 cups
2. Vermicelli - 1 cup
3. Curd - 4 cups
4. Mustard seeds - 1/2 teaspoon
5. Broken urad dal - 1 teaspoon
6. Cumin seeds - 1/2 teaspoon
7. Black pepper - 1/2 teaspoon
8. Dry red chillies - 3
9. Curry leaves - 2 sprigs
10. Finely Chopped coriander leaves - 1/2cup
11. Cooking soda - 1/2 teaspoon
12. Oil for seasoning - 2 tablespoons
13. Broken cashew nuts - a handful
14. Salt to taste
15. Asafodita - 1/4 teaspoon
Method
1. Heat 2 tablespoon of oil in a frying pan
2. When oil becomes hot, add seasoning ingredients such as mustard seeds, broken urad dal, cumin seeds, black pepper, red chillies, curry leaves and cashew nuts.
3. When the mustard seeds start crackling, add semolina and vermicelli into the pan and stir lightly till they become slightly brown.
4. Remove the pan from fire and allow to cool for a while.
5. Add curds, asafodita,salt, chopped coriander leaves , and cooking soda.
6. Mix all the ingredients thoroughly .
7. Smear oil and pour the batter into idli mould.
8. Place the idli mould in a steamer and cook for about 10 to 15 minutes till the idlies are fully cooked.
9. Remove the idli mould from the steamer and cool for about 2 minutes.
10. Slowly demould the idlies from the mould with the help of an idly scraper and transfer into a container.
11. Serve idlies hot with chutney.
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