Ingredients
roast rava 1 cup
roasted semia 1 cup
mustard seeds 1/2 tsp
chana dal 2 tsp
udad dal 2 tsp
green chillies 3 finely chopped
curry leaves finely chopped 1 sprig
hing little
salt to taste
buttermilk roughly 2 cups +
baking soda 1 tsp or Eno fruit salt 1 tsp
oil 2 tbsp
cashew nuts 2 tbsp chopped rough ( optional)
carrot 1 cut fine
peas 1/2 cup
Method
Heat oil, add mustard seeds, once it crackles, add the dals, as they turn golden
add chopped ginger, chillies, curry leaves, hing, saute well. If adding cashews, slightly roast them too along with dals. Then I added carrpt & peas, cooked them.
Then add the roasted semia & rava, mix well, add salt to taste. Cool
Then add buttermilk, mix well, keep aside for 10 minutes, if it is too thick compared to normal idli batter, then add more buttermilk or some water, then test the consistency. Now add the baking soda or Eno fruit salt, mix well.
Boil water in a cooker, slightly oil the idli plates ( if no idli plates, no problem, just take a plate that will go inside the cooker, which can be kept on top of a small pot, so that water won't go inside the plate while being cooked ) pour the batter, steam for 10-15 minutes, remove, wait for 2 minutes, then remove the idlis, serve hot with chutney of your choice or with milagai podi ( gun powder as some call it).
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