- Semiya (Vermicelli) – 2 cups
- Rawa – 1 cup
- Curd – 3 cups
- Salt – 2 teaspoons or as per taste
- Eno Fruit Salt (Regular) – 1 teaspoon
- For seasoning:
- Oil – 4 to 5 teaspoons
- Mustard – 1/2 teaspoon
- Urad dhal – 1 teaspoon
- Bengal gram dhal – 1 teaspoon
- Pepper and Jeera – Crushed coarsely 1 teaspoon
- Green chillies – 2 to 3
- Fresh ginger – a small piece chopped finely
- Cashewnuts – few (Optional)
- In a thick bottomed kadai, put the oil and when it is hot add mustard, urad dhal, bengal gram dhal, pepper and jeera, green chillies and chopped ginger and fry till the dhals become light brown. Then add semiya and rawa to the seasoning and fry for few seconds or till it is hot to touch (Need not fry for a long time).
- Cool it and add salt.
- Add beaten curd and soak for only 5 to ten minutes. Put the fruit salt on top of the idli batter and pour one tablespoon water on the fruit salt. Then mix well. If necessary add little water and make the batter like idli batter.
- Pour water in the idli cooker and bring to boil. Grease idli plate and pour the idli batter and steam cook it for 10 to 12 minutes. Make sure the water boils well before keeping the idli stand in the idli cooker.