Bi-Millets Vermicelli & Semolina(Rava) Idli

Bi-Millets Vermicelli & Semolina(Rava) Idli - Plattershare - Recipes, food stories and food lovers
Rava(Semolina) Idli is one of the famous South Indian breakfast meals. These idlis are not made out of regular semolina and regular vermicelli. They are made using foxtail millet semolina and finger millet vermicelli. Fermentation of the batter is not necessary and hence they are very easy to make instantly. Enjoy the goodness of Bi-millets Vermicelli & Semolina idli and make your breakfast a healthy and wholesome meal.
4 from 2 votes
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Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Served As: Breakfast, Dinner
Recipe Cuisine Type: South Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 3

Ingredients
 

  • cup Foxtail Millet rava, or semolina â¾ semolina
  • 1/4 cup Finger Millet or vermicelli vermicelli
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 1 tsp Urad Dal
  • 1 tsp Chana Dal
  • 1 tbsp cashews chopped
  • 5 leaves Curry
  • 1 Green Chillies chopped
  • 1 pinch Asafoetida
  • 1/2 cup Grated Carrot
  • 1/2 tsp Grated Ginger
  • 1 cup Curd
  • 1 tsp Salt or as required, or as per taste
  • 1 tbsp Coriander chopped
  • 1 pinch Baking Soda generous
  • Desi Ghee or oil oil as required
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Instructions
 

  • Dry roast fox tail millet semolina until it turns slightly brown.
  • Dry roast finger millet vermicelli.
  • Allow them to cool completely.
  • Heat 1 tbsp of oil and add mustard seeds.
  • Once it splutters, add cumin seeds.
  • Fry urad dal, chana dal, cashew nuts.
  • Add curry leaves, green chilli and a pinch of asafoetida. Sauté until the raw smell wafts away.
  • Turn off the stove and mix the roasted foxtail millet semolina and finger millet vermicelli.
  • Add the grated carrot and grated ginger, mix well.
  • Allow this dry mixture to completely cool down.
  • Beat curd with salt and add it slowly to the cooled dry mixture.
  • The batter should be thick like idli batter consistency.
  • Mix the chopped coriander leaves.
  • Rest the batter for 30 minutes
  • After 30 minutes, add water into the idli maker and heat.
  • Add the baking soda at this stage to the batter.
  • Grease the idli plates with ghee and pour the idli batter into the cavities.
  • Steam them for 10 – 13 minutes.
  • Serve this hot vermicelli & semolina idli with coconut peanut / tomato chutney.

Recipe Notes

  1. Add little water if necessary when the batter is very thick. This depends on the quality of the millets.
  2. If foxtail millet semolina is unavailable, grind the millet coarsely to resemble semolina texture.
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4 from 2 votes
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Rajeswari Annamalai
Rajeswari Annamalai

Software professional turned into home maker and baker :)

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