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VERMECELI IDLI

Cooking Time : 10 min.
Fermenting Time : 30 min.
Preparation Time : 15 min.

Makes 12 idlis.

 

  
Ingredients
1 cup broken vermicelli (135 grams)
1/2 cup semolina (rawa)
1 cup curds
1 tablespoon Eno's fruit salt
3 tablespoons oil
salt to taste
oil for greasing
For the tempering
1 tablespoon broken cashewnuts
2 teaspoons split black gram (urad dal)
1/2 teaspoon mustard seeds
4 green chillies, chopped
3 to 4 curry leaves
a pinch asafoetida (hing)
1 tablespoon oil
 
 
  Method
1. Roast the broken vermicelli in 1 1/2 tablespoons of oil till golden brown. Keep aside.
2. In the remaining 1 1//2 tablespoons of oil, roast the semolina till light brown. Keep aside.
3. Combine the vermicelli, semolina, curds, salt and 1 1/2 cups of water and keep aside for at least 30 minutes.
4. To prepare the tempering, fry the cashewnuts and the urad dal in oil till golden brown. Add the mustard seeds, green chillies, curry leaves and asafoetida and fry till the mustard seeds crackle. Pour into the idli batter.
5. Add the fruit salt and mix well. Immediately pour into greased idli moulds and steam for 10 minutes.
6. Serve hot with a chutney of your choice.
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