Semiya idly is another variety of idly which is a little time consuming yet very delicious to consume. The preparation is much similar to rawa idly and taste will be very yummy.
Ingredients:
- Vermicelli - 200 gms. (1 cup)
- Sooji - 100 gms. (1/2 cup)
- Curd - 11/2 cup.
- Salt - 1/2 tea spoon (or according to the taste)
- Oil - 1 table spoon.
- Mustard seeds - 1/2 tea spoon.
- Urad dal - 1 tea spoon.
- Curry leaves - 10-12 (chopped)
- Green chilli - 1 tea spoon (chopped)
- Ginger - 1/2 inch long piece (chopped)
- Eno salt - 1 tea spoon.
Instructions:
- Sieve the sooji and vermicelli and roast them in a pan till they turn light brown in colour. Take them out in a bowl.
- Whisk the curd and put it into the vermicelli to make a batter. If the batter seems to be very thick then add 1 table spoon water and mix it well.
- Heat oil in a pan and tamper the mustard seeds into it. Put the urad dal into it and roast well. Add curry leaves, ginger and green chilli to it.
- Put roasted masala and salt into the vermicelli batter and mix well. Cover the bowl and leave it ti set for 15-20 minutes.
- Pour 2 glass water in a cooker and let it heat up. Grease the idli compartments of the idli stand with little oil.
- Put eno salt in the vermicelli batter and mix well with the help of a spoon. Do not stir for the long time. Pour the mixture one by one in each idli compartment. Arrange the mixture filled idli stand in the cooker and close the lid of the cooker without the whistle.
- Within 10-12 minutes, the idli will get properly steamed. Turn off the flame and open the lid of the cooker. Separate the stand and check with a fork whether the idli is cooked from the inside also.
- Once the idli cools down, take it out with the help of a knife and keep them on a plate.
- Hot and fresh Vermicelli idli is ready. Serve it with peanut chutney, coconut chutney or coriander chutney.
0 Comments