This is one of my favourite breakfast items, and the best part - no soaking, grinding and overnight fermenting! Except the half hour soaking of the vermicelli in the curd. Recipe adapted from Shilpa's blog.
1 tsp ghee
1 cup vermicelli
1/2 cup rava
3/4 cup curd
2 tbsp coconut
2 finely chopped green chillies
3 or 4 strands of corriander leaves
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1/2 tsp chana dal
4 to 5 curry leaves
1 pinch baking soda
Salt to taste
In a pan, heat ghee, fry vermicelli and rava for 5 mts. Remove from pan and soak in curd (yogurt) for half an hour. Mix coconut, chillies and corriander leaves. Shilpa suggests adding more curd if the batter becomes too dry (which I invariably end up doing).
Separately, heat oil, add urad dal, chana dal, mustard seeds, curry leaves and baking soda. Add it to the vermicelli mixture, add salt and mix well.
Grease the idli stand, place the batter and steam.
Tastes good with green chutney. Shilpa suggests chutney powder.