Vermicelli Idli

Ingredients:

• Semiya (Vermicelli) - 200 gms

• Maida/Rava - 1 cup

• Rice flour - 1/4 cup

• Butter milk - 1/2 cup

• Onions - 1 small (finely chopped)

• Ginger - 1/4 inch (finely chopped)

• Green chillies - 2 (finely chopped)

• Mustard seeds - 1/2 tsp

• Split urad dal - 1/2 tsp

• Curry leaves - a few

• Oil -2 tbsp

• Salt to taste

Method:

Cook the semiya in water and set aside. Mix the rice flour, maida/rava (if using rava, soak the rava for an hour in water and mix) with some butter milk, salt and water to make a medium thick batter. To this, add the cooked semiya and mix well.

Heat oil in a pan, splutter mustard seeds, add urad dal, curry leaves, and then the chopped onions, ginger and green chillies and saute for a while. Add this to the batter. Mix well. Can also add in coriander leaves for extra flavour.

Pour the batter into the idli moulds and steam them in a pressure cooker (without putting the weight in the cooker) for about 10 min. Remove from cooker and keep aside for a few minutes and then remove the idlis from the moulds and serve.

Can be served with all chutneys. Note: can add in any leftover dosa batter along with this for improving batter consistency if needed.