I have to be honest here, I don’t like idlis but my husband and his entire family like anything that remotely uses fermented idli batter. I try to find every excuse to push making the batter every two weeks instead of weekly. I like upma and H just abhors them. Aren’t we the perfect match made in heaven! Sigh! When I was searching for healthy breakfast alternatives I stumbled on this recipe which uses rava and semiya (vermicelli) an important ingredient in upma but delivered in the form of idlis. How convenient and it’s a win-win recipe making everyone happy at home.

I also added shredded vegetables for added taste and nutrition (Oh! I’m a mother for God’s sake I always sneak vegetables whenever I get a chance). Don’t forget to add salt, one of the mistakes I tend to make often….incase you forget to add salt, don’t fret. Just sprinkle some salt water on the idlis, cover them with wet paper towel and microwave for few minutes. Enjoy piping hot idlis with your choice of sambar and chutney!

Step-by-Step Pictorial:

Heat oil in a wide vessel. Add mustard seeds and let it splutter. Now add channa dal, urad dal and fry till they turn golden brown. Add asafoetida/hing and let the aroma infuse in the oil. Add vermicelli/semiya and rava/sooji. Fry till they are hot, about 5 minutes. They do not need to turn brown.

Switch off the flame and let it cool to touch. Add shredded vegetables (I used carrots and zucchini), ginger, mint and coriander leaves, cashew nuts, salt, and yogurt (I used kefir for added nutrition).

Stir well until well combined. Cover and let it sit for not more than 5 to 10 minutes. While the batter is sitting, prepare the idli cooker by heating water for steaming, and greasing the idli plates. Add Eno fruit salt to the batter and a tablespoon of water on top of the batter. The fruit salt will start sizzling. Mix well and pour the batter about a ladle full on each idli mould and steam them on high flame for about 10 to 12 minutes. Switch of the flame. Let it cool completely before taking them out. Serve hot with your choice of chutney or sambar. Enjoy!!!

Rava Semiya Idli

Ingredients

Semiya (Vermicelli) — 2 cups
Rava (Sooji) – 1 cup
Curd (I used Kefir for more protein) – 3 cups
Salt – 2 tsp or as per taste
Eno Fruit Salt (Regular) – 1 tsp
Oil – 1 Tbsp
Mustard – 1/2 tsp
Urad dhal – 1 tsp
Bengal gram dhal – 2 tsp
Fresh ginger – a small piece chopped finely
Cashewnuts – few (Optional)
Shredded Vegetables (I used carrots and zucchini) — 1 cup
Mint and Coriander Leaves (finely chopped) — 3 Tbsp

Instructions

Heat oil in a wide vessel. Add mustard seeds and let it splutter. Now add channa dal, urad dal and fry till they turn golden brown. Add asafoetida/hing and let the aroma infuse in the oil. Add vermicelli/semiya and rava/sooji. Fry till they are hot, about 5 minutes. They do not need to turn brown.
Switch off the flame and let it cool to touch. Add shredded vegetables (I used carrots and zucchini), ginger, mint and coriander leaves, cashew nuts, salt, and yogurt (I used kefir for added nutrition).
Stir well until well combined. Cover and let it sit for not more than 5 to 10 minutes. While the batter is sitting, prepare the idli cooker by heating water for steaming, and greasing the idli plates. Add Eno fruit salt to the batter and a tablespoon of water on top of the batter. The fruit salt will start sizzling. Mix well and pour the batter about a ladle full on each idli mold and steam them on high flame for about 10 to 12 minutes. Switch of the flame. Let it cool completely before taking them out. Serve hot with your choice of chutney or sambar. Enjoy!!!