Ingredients

• 2 cups - semiya
• 3/4 cup - rava
• 2 tbsps - ghee
• Curd (enough for batter)
• 2 - 3 - green chillies
• Oil for seasoning and to grease idli mould
• salt to taste
• Asafoetida - a pinch
• Seasoning:
• 1 tsp - mustard seeds
• 1 - red chilli
• 1tsp - urad dal
• 1 tsp - channa dal
• Curry leaves
• 5-6 - cashewnuts

How to Make Semiya Idlis

• Heat 1 tbsp ghee in a pan and roast the rava till it is pink and gives out a good aroma. Take off the heat and keep aside.
• Heat another tbsp ghee and fry the semiya till it turns pinkish-red. Take off the heat.
• Mix the roasted rava and semiya in the curd. Add cut green chillies, asafoetida and salt. Add the seasoning, stir well and keep aside for 10-15 mins.
• If the batter is too thick, you can add some water or the whey from the curd.
• Grease an idli mould and pour in the batter. Steam for 15 mins.
• Serve hot with coconut chutney.