3/4 cup semolina (rava)
1 1/2 cups rice vermicelli (seviyan) , broken into 1” pieces
4 1/2 tbsp oil
2 tbsp coarsely powdered cashewnuts (kaju)
1/2 cup curds (dahi)
salt to taste
2 tsp urad dal (split black lentils)
1 tsp mustard seeds ( rai / sarson)
2 tsp finely chopped green chillies
4 to 5 curry leaves (kadi patta)
1 tsp fruit salt
Heat ½ tbsp of oil in a broad non-stick pan, add the semolina and roast on a medium flame for 3 to 4 minutes or till the semolina is light pink in colour, while stirring continuously.
Remove from the flame and keep aside in a bowl.
Heat 2 tbsp of oil in the same pan, add the cashewnuts and sauté on a medium flame for a few seconds.
Remove from the flame and add it to the semolina and keep aside.
Heat 1 more tbsp of oil in the same non-stick pan, add the vermicelli and sauté on a medium flame for 2 to 3 minutes or till it turns light brown in colour, while stirring occasionally.
Remove from the flame and add it to the semolina-cashew mixture.
Add the curds, 1¼ cups of water and salt and mix well to make a batter of dropping consistency. Keep aside.
Heat the remaining 1 tbsp of oil in a small non-stick pan and add the mustard seeds and urad dal.
When the seeds crackle, switch off the flame, add the green chillies and curry leaves and sauté for a few seconds.
Add it to the batter and mix well.
Just before steaming, add the fruit salt and 1 tbsp of water over the batter.
When the bubbles form, mix gently.
Pour a little batter into each of the greased idli moulds and steam in a steamer for 8 to 10 minutes or till the idlis are cooked.
Cool slightly, demould and serve hot with coconut chutney.
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