>> Wednesday, January 27, 2010
Making of this idli is really really to simple and result will pleasantly surprise you. If you are fans of Rava Idli (which I am), believe this works as a breeze. To be frank, I have never attempted at the authentic Rava Idli all by myself. So making something with rava, even if it was only half and getting a perfect shaped idli that also tasted great, felt really good.
This is yet another dish most idle for Diabetes. Very tasty and quick to make, all under 40 mints from start to end!
Since I had time I took this in steps, I hope you find it useful!
At this stage it was really thick. I allowed it to rest for 5 minutes hoping that water will come out. But nothing like that happened. Only it became a thicker mass with the Rava and Vermicelli absorbing all the moisture. Add almost 1/4 cup of water to the mix and mix well to get a consistency that is not pouring yet loose. Almost like the regular Idli batter consistency.
Meanwhile heat a pan with oil, season with mustard, Urad dal, Bengal gram. When done add the onions, curry leaves and cashews if you are using it. Sauté well so that the onions get browned.
Grease the idli plates with oil and pour a ladleful of the batter.
Steam for 10 - 15 mins depending on the idlis
Savory Rava Semiya Idli ~ Semolina Vermicelli Idli
Preparation Time : 5 - 7 mins
Soaking Time : 30 mins (or 1 hr if you have time)
Cooking Time : 10 - 15 mins (Depending on the number of plates used)
Makes - 6 idlis
Rava / Sooji - 50 gms
Vermicelli - 50 gms
Curds - 1 & 1/4 cup (use the same cup as you measure the rava and vermicelli)
Water as required to thin the batter.
Salt to taste
Onions - 1 medium
Green Chilies - 2 medium
Curry leaves few
Mustard Seeds, Urad dal - 1/2 tsp
Bengal Gram/ Channa Dal - 1/2 tsp
Cashew nuts - 5 (opt)
Coriander leaves some
Method to prepare:
- The recipe calls for the regular measuring cup, but I used the smallest one on hand, which might measure up to 50 gms.
- Heat a non stick pan and dry roast Rava on high, while you keep stirring it to prevent from getting burnt. Repeat with the Vermicelli
- Then put the vermicelli and roast again until you see it nicely done. This takes abt 2 -3 mins.
- Allow it cool, measure 1 and 1/4 cup of curds and mixed to the Rava and Vermicelli along with salt.
- Check the consistency, if it is too thick thin it by adding little water. Then allow it to rest for 30 mins.
- Meanwhile heat a pan with oil, season with mustard, Urad dal, Bengal gram. When done add the onions, curry leaves and cashews if you are using it. Sauté well so that the onions get browned.
- Add this mix to the batter and mix well.
- Grease the idli plates with oil and pour a ladleful of the batter.
- Steam for 10 - 15 mins depending on the idlis.
- Enjoy with any side dish of choice!
- The amount of water to be used depends on the quality of the Semolina and Vermicelli. So add in little by little. We don't want the batter to be too thin. The batter consistency should not pouring one yet loose enough. Almost like the regular Idli batter consistency.
- The batter can be allowed to rest for 1 hr for more softer texture. But 20 mins was fairly fine. if required you can add very tiny pinch of cooking soda.
- Again how many minutes required for steaming depends on the number of plates used in the Idli pan. I used 6 plate one and normally steam it for 15 mins. With just two plates it can be even less.