Samiya/Vermicille Idly

Preparation time: 30 mins

Ingredients:

• Samiya/Vermicille - 1 bowl
• Rava/Semolina - 1 bowl
• Mosaru/Curd - 1 bowl
• Carrot - 1 bowl (grated)
• Oil - 1/2 bowl
• Sasive/Mustard seed - 1 sp
• Uddinabele/urad dal - 1 sp
• Kadalebele/Channa dal - 1sp
• Green chilies - 5
• Curry leaves - 1 twig
• Coriander leaves - 1 bowl (finely chopped)
• Cashews - 10
• Cooking soda - 2 pinch
• Salt to taste

Method:

• Heat 3 sp oil in a pan, add samiya/vermicille and roast till light brown, transfer to a bowl. In the same pan add rava/semolina and roast till light brown.
• Add curd to rava and samiya mix and mix well.
• Heat 6-7 sp oil in a pan, add mustard seed and allow to pop well, add urad dal channa dal and fry until light brown. Add finely chopped curry leaves, green chilies, fry and add to the rava, samiya and curd mix.
• Add grated carrot, finely chopped coriander leaves, salt to taste and a pinch of cooking soda, 5-6 sp of cooking oil. Add water if required to make a thick dough like idly. Leave it for an hour to set.
• Coat idly moulds/plates with oil, place cashews in each plate and add above prepared idly dough to it. place it in a pressure cooker and steam cook it for about 15 mins without placing weights.
• Samiya/vermicille idly is ready, serve hot with ghee and coconut chutney.

Ps: By adding few tsp of oil to dough will make idly very soft.