Rava-Semiya Idli / Semolina-Vermicelli Idli

My BM's theme of instant idlis / dosas this week had brought out those forgotten recipes, tucked away somewhere in my memory folder when I was scouting for recipes that haven't been featured yet at my blog. These rava-semiya idlis being one of those dishes that I used to prepare in my initial days of cooking. Later on, I stopped making them for no reason. It has been a long time, over a dozen of years to be precise that I had made them. And thanks to BM, I tried them again this week. These grease free, delicious idlis are a quick alternative to the traditional rice-urad dal version which need grinding and fermentation. 

Ingredients: (Make 12 - 13 idlis)
1 cup semolina (Pre-roasted variety can be used to save time.)
1/2 cup vermicelli (Pre-roasted variety can be used to save time.)
3 cups yogurt
Salt to taste
1 tbsp oil
1 tsp chana dal
1 tsp urad dal / skinned black gram
1 tsp mustard seeds
1 carrot (optional)
2 tbsp finely minced cilantro
2 tbsp finely minced curry leaves
1 tsp Eno's fruit salt

 Method:
1. If not using already roasted semolina and vermicelli, roast them individually. Roast vermicelli until it starts turning reddish and semolina until it starts to change color. Let cool.
2. Combine semolina, vermicelli and salt to a container. Add yogurt and mix well. Cover and let it rest for 10 minutes.
3. In the mean time,  prepare the tadka. Heat oil and add chana dal, urad dal and mustard seeds. When dal starts turning reddish, remove from heat and let them cool.
4. Peel and finely grate carrot.
5. After the resting period, add carrot, cilantro, curry leaves, tadka from step 3 to the yogurt mixture in step 2. Add Eno's fruit salt to it and mix well. If the mixture seems too thick, add a little water and mix well.
6. Grease the idli moulds and fill them with batter. Steam them until done.
7. Serve them with chutney / sambhar.

This is going to be my contribution to "Instant Idlis / Dosas". Check what other marathoners are cooking at BM #34.

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