SEMIYA IDLI

Ingredients:
1 ½ cups broken pieces of semiya
¼ cup rava
1 tbs ghee

1 ½ cups nicely beaten curds
A pinch of baking soda
Salt to taste

1 tbs minced coriander leaves
1 sprig curry leaves minced
2 green chillies chopped
2 tbs chopped onions
1 tsp grated ginger
2 tbs finely cut carrots
2 tbs finely sliced cabbage

Seasonings:
½ tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
1 tbs oil

Method:
Roast the semiya and the rava separately in the ghee.
Keep aside.

Mix to gether the salt, soda and the curds.
Keep aside.

Heat a wok with the oil, add in the seasonings.
Sauté well, add in the onions, ginger, sauté for a moment.
Add in the rest of the chopped items.
Just stir fry for a moment and remove.
Let it cool a bit.

Now mix together the rava, semiya, the cooked veges.
Mix well, now add in the curd mixture.
The batter should be a little thick than our idli batter.
So be careful when you add the curds. Check for salt.
Leave it for about 10 minutes. Check again the consistency.
If it is very thick, then you can add little water.

Grease idli moulds well. Pour a ladle full of batter into each,
And steam for about 5 minutes, or till done.
It can be eaten as it is, or serve with any chutney.
I served with tomato chutney.