Semiya idly

Ingredients:

Vermicelli(Semiya) - 1 cup

Green chillies - 3 (finely chopped)

Onion - 1 (finely chopped)

Curry leaves - 1 tsp (crushed)

Semolina(Rava/Sooji) - 1 cup

Ginger - 1" (grated)

Cashewnuts(broken) - 10

Sour Curd - 2 cups

Bengal gram - 1½ tsp

Baking powder - ¼ tsp

Salt to taste

Oil - 3 tbsp

Water - If required

Method:

Soak the Bengal gram for 1 hour, wash & drain off water.

Fry the sooji/rava and semiya separately in 2 tbsp of oil till nice & brown. Keep aside to cool.

Heat the remaining oil. Fry the chopped onions, green chillies and curry leaves, till onions are light brown.

Add the Bengal gram and fry. When it starts to turn brown, add the cashewnuts & fry.

When the cashewnuts too become brown, remove from flame and let it cool.

Beat the curd and add the baking powder, fried sooji/rava & semiya, the fried onion mixture & stir nicely.

Add salt and mix well again.

Grease the Idli Trays & pour the batter into each mould & steam in the Idli vessel or cooker for 10 mins.

After 10 mins, remove the vessel from flame & let it cool for 2 mins.

Remove the Idlis and serve hot with chutney/sambar....