No Soaking, No Grinding…
Instant Vermicelli & Semolina Bombay Rava Idlis With Coconut 🥥 Chutney

A great Breakfast / Lunch box / evening snack for your kiddos.. 👫 Enjoy with any ur choice of tomato 🍅 sauce..or Coconut 🥥 chutney.

💁Ingredients For Idli Batter

1 cup vermicelli seviyan
3/4 cup rava / bombay rava / semolina
1/2 cup curd slightly sour
Handfull ✊ coriander leaves, finely chopped
salt to taste
cup of water, add as required
2🤏 pinch baking soda aru 1/2 packet Eno power

For Tempering

1+1 – 2 tbsp oil
1tbsp for Idli mould grease the idli tray +1 tbsp oil tempering..

1/2 tbsp mustard 💁not see in pic
1/2 tbsp urad dal
1/2 tbsp chana dal
3-4 Chopped green chillies
1 🤏inch finely chopped ginger
few chopped curry leaves

Other Ingredients

oil, to grease plate
Few cashew nuts

Method

Take a pan dry roast rava on low flame till they turn aromatic.
Transfer In a big mixing bowl keep aside .

In a same pan add 1 tbsp oil roast vermicelli seviyan till they turn slightly golden brown.add roasted seviyan in same bowl with rava.

Meanwhile, prepare the tempering by heating oil, mustard seeds, urad dal, chana dal and green chili, ginger and curry leaves and saute till it splutter. pour the tempering into the same bowl.Now add curd fresh coriander leaves & salt mix well. adjust Idli consistency adding little required water till you get idli batter consistency.
and mix well. rest the batter for 10 mins.

Grease the idli plate and preheat the steamer.

Place a cashew nut and some roasted vermicelli in the idli moulds, then pour the batter into the moulds.It makes the idli look more beautiful and appetising.  A sure hit with kids.

Now just before steaming add a pinch of baking soda and mix well.Pour the batter immediately into the idli plates.steam it for 10- 15 mins on medium flame.

Finally… Ready to Serve Hot Hot Vermicelli & Semolina / Rava Idlis With Coconut 🥥 Chutney. 😋🤗👌