Being South Indians, we are major fans of Idlis and Dosas. So when I was paired with Roshni for this edition of Blog Hop Wednesdays, my eyes caught these delightful idlis and so here I am with my take on these cuties!
These are extremely filling and addictive as well. Thanks Roshni for the super idea!
Wheat Rava 3/4 cup
Vermicelli 1 1/2 cup (I used the roasted variety)
Carrots grated 1/2 cup (Use more vegetables finely chopped)
Green Chillies 1-2 (or as per taste)
Mango Ginger 1-2 inch piece (Optional)
Coconut grated 1-2 Tbsp (Optional)
Coriander Leaves few
Peanuts or Cashews or any nuts crushed 2 Tbsp (Optional)
Water 2 cups
Yogurt/Curds 1/2 cup (Optional)
Seasoning (Oil 1 Tbsp, Chana Dal 1 Tbsp, Urad Dal 1 tsp, Jeera 1/2 tsp, Mustard seeds 1/2 tsp)
Dry roast the vermicelli if using the regular vermicelli.
Buttermilk/beaten curds can be used instead of water.
Method Of Preparation -
In a heated wok/kadai add oil and the seasoning. After the mustard seeds splutter, saute the grated carrots and any other vegetables using.
Coarse grind green chillies, mango ginger, coconut, nuts and coriander leaves.
Add the green chilli mixture to the sauteed carrots and mix in the wheat rava and vermicelli.
Roast the mixture for about 5 min. Add salt to taste, remove from fire. This mixture can be made ahead of time and refrigerated for up to a month.
Add 2 cups of water, cover and set aside for 30 min. (I also tried soaking overnight for a quick breakfast in the morning and it was good either way!)
After the water is almost absorbed, if needed add a little yogurt or more water to make the mixture come together.
Grease the idli plates and pour ladle full of the mixture in each slot and steam for 10-15 min.
Unmould and serve with your favorite chutney.
Preparation Time 20 min + resting time 30 min + Steaming time 15 min
Makes 12 regular idlis and 2 plates of mini idlis