Vermicelli rava idli recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Vermicelli (broken into small pieces) - 1/2 cup
  2. Rava - 1/2 cup
  3. Fresh shredded coconut - 1/4 cup
  4. Baking soda (appa soda) - 1/4 teaspoon (tsp.)
  5. Yogurt (curd) - 1 cup
  6. Salt - as needed
  7. -- For Tempering --
    1. Mustard seed - 1 teaspoon (tsp.)
    2. Split black gram - 1 teaspoon (tsp.)
    3. Broken cashew - 1 teaspoon (tsp.)
    4. Chopped green chili - 3
    5. Oil - as needed

PREPARATION:

  1. Roast vermicelli and rava in 2 teaspoon (tsp.) of oil separately.
  2. In a pan heat oil, add mustard seeds, split black gram once the mustard seeds stop splattering add the cashew and green chili and sauté for a 30 second. NOTE: make sure the cashew is not burnt
  3. Now add vermicelli, rava, baking soda, salt and sauté for couple of minutes. Finally add the yogurt, mix well and remove this from heat.
  4. Now make idli with the batter and serve.

NOTES:

  1. Once the idli is steamed and cooked wait until it cooled down before you remove from idli pan this will not break the idli's
  2. You can make dosai with this in low heat as well.



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