Learn how to make Instant Rava Semiya Idli recipe with step by step pictures. Quick, easy and delicious Instant Semiya Idli makes for great breakfast or dinner!
Cuisine: South Indian
Thick Bottomed Kadai/Fry Pan
Small Fry Pan
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
1.5cupsThick Fresh Curd/Plain Yogurt
1/2cupWateradjust as needed
1-2Green Chillies Finely Chopped
2tbspFinely Chopped Curry Leaves
2tbspFinely Chopped Coriander Leaves
1Eno Packetor 1/2 tsp Baking Soda
In a heavy bottomed pan, dry roast semiya/vermicelli on low flame for about 5-6 mins. Remove onto a mixing bowl.
In the same pan dry roast rava/sooji/semolina on low flame for about 7-8 mins. The rava should be aromatic with a nutty flavor and beginning to change color. Remove the roasted rava onto the mixing bowl.
Meanwhile in a small pan, heat 1 tsp oil. Add mustard seeds and chana dal. As mustard seeds splutter and chana dal turns golden brown, add 1/4 tsp asafoetida, 1-2 finely chopped green chillies & 2 tbsp of finely chopped fresh curry leaves.
As both rava and semiya cool down, add 1.5 cups of thick fresh curd and the prepared tempering. Mix well.
Add salt as needed along with 2 tbsp finely chopped coriander leaves. If needed, add upto 1/2 cup water to adjust the consistency. Let it rest for 15-20 mins.
Now add the cooking soda/eno salt, quickly mix it well ensuring there are no lumps without beating the air out of the dough.