SEMIA RAVA IDLI

RECIPE COURTESY : MY DAUGHTER
PHOTOS : BY ME

My daughter was telling about this idli for a long time. While in Hyderabad, she made this. It tasted awesome and comfortable. The recipe as made by her follows:

INGREDIENTS:

Semia - 2 cups
Rava(Sooji) - 2 cups
Curd - 3 cups
Edible soda - optional
Coriander leaves ( finely chopped) - 2 tablespoons
Grated ginger - optional
Green chillies finely chopped - optional
Salt - as per taste
Cashews(fried in ghee) - 15

For tempering:

Ghee - 3 tablespoons
Oil - 1 tablespoon
Mustard seeds - 1/2 tsp.
Urad dhal - 2 tsp.
Chenna dhal - 2 tsp.
Curry leaves - 2 sprigs
Hing - a pinch


METHOD:

Heat a tablespoon of ghee in a pan and roast semia and rawa separately till golden brown. Transfer it to a vessel. When slightly cool, add beaten curds and salt. Adjust curds to get a thick batter. For softer idlies, the batter should be thick. Add all other ingredients(except cashews).

Heat oil and ghee and temper it with mustard seeds, urad dhal, chenna dhal, curry leaves and hing. Pour it over the batter. Mix well and allow it to ferment for an hour.

Grease the idli mould, place a fried cashew in the centre and then pour the batter. Steam for 10 minutes and serve hot with idli molaga podi OR tomato onion chutney.

NOTE: You can also add grated carrots or shredded vegetables and peas to the batter.