Vermicelli Idli

Ingredients 

• 1 cup vermicelli roasted
• 1½ tablespoons oil
•  ¾ teaspoon mustard seeds
•  ¾ teaspoon split black gram skinless (dhuli urad dal)
•  ¾ teaspoon split Bengal gram (chana dal)
• A pinch asafoetida
• 3-4 green chilli chopped
• 7-8 curry leaves
• 1 cup semolina (rawa/suji)
• 1 cup yogurt
• Salt to taste
• Coconut chutney to serve
• Sambhar to serve

Method

1. To make the tempering, heat oil in a non-stick pan, add mustard seeds, split black gram, split Bengal gram, asafoetida, green chillies and curry leaves, mix and sauté till the grams change colour. Take the pan off the heat. Take vermicelli in a large bowl, add semolina, yogurt, salt and the tempering and whisk till well combined.
2. Add 1 cup water, whisk well and set aside for 15 minutes.
3. Heat sufficient water in a steamer.
4. Grease the idli mould with oil, and pour the batter into individual dents.
5. Place the idli mould in the steamer, cover and steam for 10-15 minutes.
6. Dip a spoon in the water gently de-mould the idlis and place on a plate.
7. Arrange them on a serving plate and serve hot with coconut chutney and sambhar.