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Semiya Idli

- submitted by Dahlia on 10-13-2010 
(Vermicelli Idlis, Instant seviya idli, spaghetti idli)

Thin Semiya (roasted & broken) - 2cups
Roasted Rava - 1 cup
Curd/yogurt - 2 cups
Baking soda - 1/2 tsp
Salt - to taste
For Tempering
Oil- 2 tsp
Mustard seeds - 1/2 tsp
channa dal - 1 tsp
Urad dal - 1 tsp
Curry Leaves- 4-5 (chopped)
Asafoetida - a pinch

Optional Ingredients
Grated Carrot
Grated Coconut
Grated Ginger
Green Chillies
1. I usually buy roasted rava and roasted semiya. If you have the unroasted one, then roast the rava and semiya till it turns slightly brown and gives a nice aroma. Break it into small pieces before you make the batter.
2. I have used thin semiya in this recipe. You can also substitute with thick semiya or pasta varieties (spaghetti, angel hair etc).
1. Mix together the dry ingredients - semiya, rava, baking soda and salt.
2. Mix the curd with it to form a thick batter. It should be thicker than normal idli batter. You can add 1 or 2 spoons of water if needed.
3. Heat oil in a seperate pan and fry the mustard seeds, channa dal and urad dal.
4. When the dals turn golden brown, add the curry leaves and asafoetida. 
5. Add this tempering to the batter and mix well. You can also add any of the optional ingredients to the batter to make it more flavourful.
6. Let the batter rest for 15-20 minutes.
7. Grease idli plates and fill 3/4 th of the moulds with the batter.
8. Steam in a idli cooker or pressure cooker for 15-20 minutes.
9. Let the idlis rest for 5 minutes before you remove them from the moulds. 
10. Serve with coconut chutney, pudhina chutney or sambhar.

    -  Make the batter little more thinner and  make semiya dosa with it.
    - You can also make spaghetti idlis, angel hair dosa etc.

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