Feb 112013
 

I have to be honest here, I don’t like idlis but my husband and his entire family like anything that remotely uses fermented idli batter. I try to find every excuse to push making the batter every two weeks instead of weekly. I like upma and H just abhors them. Aren’t we the perfect match made in heaven! Sigh! When I was searching for healthy breakfast alternatives I stumbled on this recipe which uses rava and semiya (vermicelli) an important ingredient in upma but delivered in the form of idlis. How convenient and it’s a win-win recipe making everyone happy at home.

3

I also added shredded vegetables for added taste and nutrition (Oh! I’m a mother for God’s sake I always sneak vegetables whenever I get a chance). Don’t forget to add salt, one of the mistakes I tend to make often….incase you forget to add salt, don’t fret. Just sprinkle some salt water on the idlis, cover them with wet paper towel and microwave for few minutes. Enjoy piping hot idlis with your choice of sambar and chutney!

6

Step-by-Step Pictorial:

MG 4370MG 4371

Heat oil in a wide vessel. Add mustard seeds and let it splutter. Now add channa dal, urad dal and fry till they turn golden brown. Add asafoetida/hing and let the aroma infuse in the oil. Add vermicelli/semiya and rava/sooji. Fry till they are hot, about 5 minutes. They do not need to turn brown.

MG 4372MG 4373

Switch off the flame and let it cool to touch. Add shredded vegetables (I used carrots and zucchini), ginger, mint and coriander leaves, cashew nuts, salt, and yogurt (I used kefir for added nutrition).

MG 4374MG 4377

Stir well until well combined. Cover and let it sit for not more than 5 to 10 minutes. While the batter is sitting, prepare the idli cooker by heating water for steaming, and greasing the idli plates. Add Eno fruit salt to the batter and a tablespoon of water on top of the batter. The fruit salt will start sizzling. Mix well and pour the batter about a ladle full on each idli mould and steam them on high flame for about 10 to 12 minutes. Switch of the flame. Let it cool completely before taking them out. Serve hot with your choice of chutney or sambar. Enjoy!!!

32

Rava Semiya Idli

Ingredients

  • Semiya (Vermicelli) -- 2 cups
  • Rava (Sooji) – 1 cup
  • Curd (I used Kefir for more protein) – 3 cups
  • Salt - 2 tsp or as per taste
  • Eno Fruit Salt (Regular) - 1 tsp
  • Oil - 1 Tbsp
  • Mustard - 1/2 tsp
  • Urad dhal - 1 tsp
  • Bengal gram dhal - 2 tsp
  • Fresh ginger - a small piece chopped finely
  • Cashewnuts - few (Optional)
  • Shredded Vegetables (I used carrots and zucchini) -- 1 cup
  • Mint and Coriander Leaves (finely chopped) -- 3 Tbsp

Instructions

  1. Heat oil in a wide vessel. Add mustard seeds and let it splutter. Now add channa dal, urad dal and fry till they turn golden brown. Add asafoetida/hing and let the aroma infuse in the oil. Add vermicelli/semiya and rava/sooji. Fry till they are hot, about 5 minutes. They do not need to turn brown.
  2. Switch off the flame and let it cool to touch. Add shredded vegetables (I used carrots and zucchini), ginger, mint and coriander leaves, cashew nuts, salt, and yogurt (I used kefir for added nutrition).
  3. Stir well until well combined. Cover and let it sit for not more than 5 to 10 minutes. While the batter is sitting, prepare the idli cooker by heating water for steaming, and greasing the idli plates. Add Eno fruit salt to the batter and a tablespoon of water on top of the batter. The fruit salt will start sizzling. Mix well and pour the batter about a ladle full on each idli mold and steam them on high flame for about 10 to 12 minutes. Switch of the flame. Let it cool completely before taking them out. Serve hot with your choice of chutney or sambar. Enjoy!!!
http://sizzlingveggies.com/challenges/blogging-marathon/rava-semiya-idli/

11

 

 

 

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#25

Thank you for visiting Sizzlingveggies.com. If this is your first time here -- a Warm Welcome. Get ready with your chef hat, apron, and a big SMILE to cook some tasty recipes from around the world. Don't hesitate to join my Facebook Fan Page where I share my passion for cooking, baking, blogging and never ending sizzling recipes.

Share and Enjoy

You might also like:

  10 Responses to “Rava Semiya Idli”

  1. Have to make some instant idly soon, even i love rava and semiya combo in Idlis, inviting.

  2. Love the idea of adding vermielii and rava.Superb pics ,very healthy too.

  3. you style your photos so superbly

  4. Love the semya & rawa combination for idlis. Yummy presentation.

  5. I know they turn out yummy and are also good for lunch box. I used to prepare them in my early days of cooking but haven’t had them recently.
    And Happy blog anniversary.

  6. These are so yummy to eat! I used to make the rava mix and save them in the refrigerator for over a month and make these idlis instantly for breakfast..thanks for reminding those good old days!!

  7. Wow… Look fantastic and complete meal

  8. Ah, I am floored at the pictures Jayanthi, not fair to kill me with those tempting pictures..

  9. Rava-semiya-idli? Interesting dish! Shall try soon. Nice recipe!

  10. Beautiful clicks and nice recipe to quick fix morning hassle..

 Leave a Reply

(required)

(required)

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>