Samiya (Vermicelli) Idli

 I tried something new tonight. Instead of making upma with vermicelli or semiya, I made idli. It is similar to rava idli. Spongy idli made with semiya and cream of wheat (rava) mixed with plain yogurt and garnished with cashew nuts, green chili and ginger. It tasted very good with coconut chutney.

Ingredients for 12 idlis:

1 Cup roasted vermicelli (semiya)

1/2 Cup roasted cream of wheat (rava)

2 Cups plain yogurt, beaten, plus more if required

1 Tablespoon sesame oil or olive oil

2 teaspoons ghee

1 teaspoon mustard seeds

1/2 teaspoon urad dal

1/2 teaspoon channa dal

2-3 green chili, chopped

1/2 teaspoon chopped ginger

few curry leaves

1 Tablespoon cashew nuts

salt to taste

                                         

Method:

1. Heat oil and ghee in a large pan on medium heat. Temper mustard seeds, urad dal and channa dal. Then add green chili, ginger and curry leaves. 

                                                     

2. Add rava and roast for 2-3 minutes.

                                                              

3. Add cashew nuts and gently roast for couple minutes. Then add roasted vermicelli. Roast for couple minutes. Add salt. Turn the stove off. Cool for 5 minutes.

                                     

4. Mix beaten yogurt to the dry mixture. Check for salt and add more if required. Cover and leave for 10 minutes.

                                    

5. The batter would absorb the yogurt and would become thick. Add little more yogurt if necessary. 

                                                                     

6.Grease the idli plates. Pour 1/4 cup of batter in each mould.

                                                                     

7. Steam idli in idli cooker for 10-12 minutes. Tooth pick inserted in the center of idly should come out clean.

                                                   

8. Serve idli hot with chutney or sambar.