Recipe by Agnes Dsouza
Ingredients
1 cup wheat vermicelli
1 cup sooji/rava
1 tbsp urad dal
1 tbsp channa dal
2 tbsp crushed peanuts
7-8 cashews (broken)
few curry leaves (roughly chopped)
1 green chilli
1 tsp mustard seeds
salt to taste
2 tsp oil
1 cup curds
1.5 tsp baking soda
Steps:
- In a pan, heat oil.
- Add urad dal and chana dal and lightly roast on medium flame.
- Add the mustard seeds, crushed peanuts, cashew nuts, curry leaves, green chilly.
- Once they splutter, add the vermicelli and sooji. Roast for 1 to 2 minutes on slow flame. Keep stirring or else it will burn.
- Turn off the flame and stir for sometime till cool. You can make this mixture in advance and store it in an airtight container.
- Once cool, take the mixture in a bowl, add 1 cup curds, salt, a little water and mix well. Keep it aside for 15 minutes.
- Again add some water and whip well with spoon till you get idli batter consistency.
- Just before pouring the batter in to the ramekins/gindla, add 1.5 tsp baking soda or fruit Eno.
- Pour the batter into the idli ramekins/gindla and steam for 10 minutes on high flame.
- Once done, let it cool and them remove the idlis with the help of a spoon.
- ENJOY!