Vermicili Idli

These are a good variation to the normal rice idlis . They are definitely healthier and also tastes better than the normal regular idlis. They are easy to make since, you will not have to take the pain of soaking rice and daal , grind them and ferment them.

1 cup vermicelli
1 cup rawa
1.5 cup curd
1 tbspn ghee
4-5 curry leaves
1 tbspn coriander leaves chopped
4-5 green chilies
1 tspn mustard seeds
1 tbspn oil
1 tspn hing
1 tspn baking soda
1 tspn grated coconut
Salt to taste

Method to cook :
Heat ghee in a pan.
Add rawa and vermicelli and roast for 5 Min's.
Switch off the flame. Add curd and allow it to soak for 15 minutes. If the batter becomes too thick, add a little water till the batter becomes the same consistency as rice idli batter.
Add 1 tspn grated coconut, salt, coriander leaves and green chilies.
Heat oil in a small pan. Add mustard seeds, hing, curry leaves and baking soda. Add this to the curd-rawa-vermicelli batter and mix well.
Grease the idli pan.
Steam the idli for 15-20 minutes

Serve with coconut chutney

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