Name: Seviyan Idlies recipe by suman prakash at BetterButter
Cook time: 12 min
Total time: 12 min
Yield: 4
Ingredients: ½ cup roasted semolina; 1cup vermicelli roasted and broken into 1 ” pieces; 3 ½ tbsps oil; 2 tbsp coarsely powdered peanuts; 1/2 cup sour curd; salt to taste; 2 tsp Urad dal; 1 tsp black mustard seeds; 2 whole red chilliest silted; 10 curry leaves; 1 tsp eno fruit salt; dessicated coconut for garnishing

Ingredients Serving: 4

½ cup roasted semolina
1cup vermicelli roasted and broken into 1 ” pieces
3 ½ tbsps oil
2 tbsp coarsely powdered peanuts
1/2 cup sour curd
salt to taste
2 tsp Urad dal
1 tsp black mustard seeds
2 whole red chilliest silted
10 curry leaves
1 tsp eno fruit salt
dessicated coconut for garnishing

Instructions

Heat 2 tbsp of oil in a pan, add the coarsely powdered peanuts and sauté on a medium flame for a few seconds.
Remove from the flame and add it to the semolina and vermicelli..Keep aside.
Add the curds and salt and mix well to make a batter of dropping consistency. Use water as required. 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 red 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 7-8minutes or till the idlis are cooked.
Cool slightly, demould and serve hot.
Garnish idlies with dessicated coconut .

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