Ingredients:

• Semiya (Vermicelli) – 200 gms
• Maida/Rava – 1 cup
• Rice flour – 1/4 cup
• Butter milk – 1/2 cup
• Onions – 1 small (finely chopped)
• Ginger – 1/4 inch (finely chopped)
• Green chillies – 2 (finely chopped)
• Mustard seeds – 1/2 tsp
• Split urad dal – 1/2 tsp
• Curry leaves – a few
• Oil -2 tbsp
• Salt to taste

Method:

Cook the semiya in water and set aside. Mix the rice flour, maida/rava (if using rava, soak the rava for an hour in water and mix) with some butter milk, salt and water to make a medium thick batter. To this, add the cooked semiya and mix well.

Heat oil in a pan, splutter mustard seeds, add urad dal, curry leaves, and then the chopped onions, ginger and green chillies and saute for a while. Add this to the batter. Mix well. Can also add in coriander leaves for extra flavour.

Pour the batter into the idli moulds and steam them in a pressure cooker (without putting the weight in the cooker) for about 10 min. Remove from cooker and keep aside for a few minutes and then remove the idlis from the moulds and serve.

Can be served with all chutneys. Note: can add in any leftover dosa batter along with this for improving batter consistency if needed.