Vermicelli Idli

Ingredients:

• 2 cups vermicelli (semiya) 
• 1 cup semolina (rava)
• 2 cups yogurt
• Baking soda, a pinch
• 1 tsp mustard seeds
• 1 tsp split Bengal gram 
• 1 tsp black gram
• 10 - 12 curry leaves, chopped
• Asafoetida, a pinch
• Cashews
• Salt to taste

Optional:

• 1 small carrot, grated
• 1/2" ginger, grated
• 2 green chillies, finely chopped
• 5 - 6 stalks coriander, finely chopped

Preparation:

1. Mix together vemicelli, semolina, salt and baking powder.
2. Add yogurt to form a thick batter. (Batter should be thicker than idli batter). Add 1 to 2 tsps of water.
3. Heat oil and season with mustard, split Bengal gram and black gram. Fry till golden brown. Add curry leaves and asafoetida.
4. Add this to the batter and mix well. Add all the vegetables.
5. Let it stand for 15 to 20 minutes.
6. Grease idli plates, place cashews in each, pour in batter and steam for 12 minutes or until cooked. Let cool for 5 minutes and serve with coconut or tomato chutney.

The idlis came out pretty well. My lunch tomorrow!