VERMICELLI IDLI

Ingredients:-

Vermicelli  - 1 cup

Semolina   -     1/4 cup

Thick curd    -   1/2 

Soda

Method;-

Fry  vermicelli and semolina lightly,separately with little ghee.

Keep aside. 

Now add  curd and water, mix well.

Add salt and soda, mix well make flowing consistency  (not too much liquid, a little thick.).

keep aside with a lid for 1/2 an hour.

Prepare idli in idli cooker.

Serve with  whichever chutney  you like.

IDLI

   Ingredients:-

  

   Urad dal/ black gram( without peel) - 1cup

    rice  (old rice/ parboiled rice) - 2cups

     Method:-

1. Wash rice and dal.
2. Soak in water separately at least 6 hours.
3. Grind them separately.
4. Mix well, and keep a lid, set aside for 8 hours.
5. Add salt leave for 1/2 an hour.
6. Prepare idli in  idli cooker.

     Note :- the batter should be a little sour.It must have a thick flowing consistency.

  

     Serve idlis with   sambar,  coconut chutney  or as you like.

Rawa/ semoline idli

Ingredients

Rawa/ semoline

Curd

soda 

salt 

  

Method

Fry  rawa with little ghee for a minute.

To make a batter,  take a bowl, add rawa, curd, salt  (according to taste) and pinch of soda  and mix well.

Now add  enough water to make a perfect consistency.

Set aside  covered with a lid for of 1/2 an hour.

Cook idli in  idli cooker .

serve with chutney.

Veg. Rava / Semolina Idli

 Ingredeints :-
  
Semolina -1/4 kg
Thick curd - 100 gm
Salt to taste
Pinch of soda
Mustard seeds
black gram dal / urad
Channa dal
Curry leaves
Carrot - 1 (grated)
Tomato- 1
Onion chopped -1
Green chillies - according to taste

Tomato, channa dal, onion, green chillies are choice.
Method:-

Heat a small sized spoonful of  ghee and fry the semolina  for a minute, and remove on a plate.
Again heat the  little oil and fry all the above ingredients except salt and soda. After frying turn off the stove and allow to cool.
Prepare the batter by adding all ingredients and water together, mix well.
Remember the batter should have thick consistency and not too much thin.
Cover with  lid and keep aside for 1/2 an hour.
Later cook in idli cooker
Serve with coconut chutney or as you like.
Note:-  Don't fry carrot and tomato too much.