Vermicelli Rava Idli(Shavige Rava Idli)
1. Roast: Dry roast 1 cup of rava and 1 cup of shavige (vermicelli) separately until they turn aromatic/golden, then let them cool.
2. Tempering: Heat 1-2 tbsp oil, add mustard seeds, urad dal, chana dal, chopped cashews, green chilies, ginger, and curry leaves. Sauté well.
3. Mix: Combine the roasted rava, shavige, tempered spices, 1 cup of curd, 1/2 cup water (or as needed), and salt.
4. Rest: Let the batter rest for 10-20 minutes to allow the rava to absorb the moisture.
5. Steam: Add a pinch of baking soda or Eno for extra fluffiness (optional), mix, and immediately pour into greased idli plates. Steam for 8-10 minutes.
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