SEMIA IDLI

Ingredients

1. Vermicelli (semia) - 400 grams
2. Sour Curds - 500 ml 
3. Green Chillies - 4 to 6 
4. Coriander Leaves - A handful bunch
5. Soda dicarb (Cooking Soda) - a big pinch
6. Curry leaves - 3 sprigs 
7. Mustard Seeds - 1 tsp
8. Oil - 2 tbsp 
9. Salt - to taste 
10. Cashew nuts - 50 grams 

Method 

• Dry roast Vermicelli into fade colour and keep cool.


• Whip sure curd and add to the roasted Vermicelli and little water and soak for 15 minutes.


• Chop green chillies, coriander leaves, curry leaves. Add to the soaked Vermicelli mixture with salt, cooking soda, stir and mix well.


• Heat oil and season with mustard seeds. When they are crackle, add cashewnuts, fry till colour.


• Pour into the soaked vermicelli batter. (This mixture should be semi-solid like idli batter)


• Grease the idle moulds and pour half ladle batter into idli moulds, steam for 15 minutes. Use all batter, thus Over semia idlis .


• Serve hot with coconut chutney or fried gram chutney