Shavige idli( vermicelli idli)

 

Ingredients 

Roasted shavige ( semiya//vermicelli)—1 cup

Upma (uppittu//Bombay) rava(sooji)—1/2 cup

Fresh curd (mosaru//dahi)—1.5 cups or as required.

Carrot grated —1 medium sized 

Green chillies (hasiru menasina kayi//hari mirch)—2

Chopped coriander leaves ( kothambari soppu)—3 tablespoon 

Curry leaves (karibevu//kadipatta)—2 to 3 tablespoon chopped 

Ginger grated (shunti//adarak)—1 tablespoon 

Eno fruit salt—1 sachet 

Cashew nuts(godambi)—1/4 cup

Salt—to taste 

Sugar—1 teaspoon 

For seasoning (oggarane)

Oil—1 tablespoon 

Sasive (mustard seeds)—1 teaspoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Channa dhal (kadale belle)—1 tablespoon 

Urad dhal (uddina belle)—1 tablespoon 

Hing (asafoetida//ingu)—1 teaspoon 

Method 

Take a pan or kadai,place on stove,add 1 teaspoon of oil,add cashews and fry till it turns brown .

Transfer to a plate and keep it aside.

In the same kadai take rave(sooji) roast on low flame till it changes to light brown colour.

Remove the roasted rava and transfer to a plate and keep it aside.

Now heat oil in the same kadai,add sasive,jeerige and sauté on medium flame.

When it crackles add kadale belle and uddina belle and saute till dhals turns brown.

Now add in hing,chopped green chillies,karibevu and sauté for a second.

Now add roasted vermicelli and roast for a while.

Switch off the stove 

Now mix in roasted rava,and mix well .

Next add grated carrot,chopped coriander leaves,ginger,salt and sugar and mix well.

Add curd and mix everything together.

Finally add eno  fruit salt and gently fold the batter.

Now grease the idli mould’s and place cashews in the centre.

Pour the batter into each mould.

Steam the idlis in the idli steamer or pressure cooker( with out weight) for 6 to 7 minutes on medium heat.

Remove the plates and let it cool for 5 minutes.

Remove the idlis .

Serve with chutney,sauce or ketchup.