Step-by-Step Instructions

1. 1.Roast Vermicelli

   Heat a pan on medium flame. Add 1 cup of vermicelli and sauté until it turns slightly pink. Transfer the roasted vermicelli to a bowl and let it cool down completely.

2. 2.Prepare Tempering for Idli Batter

   Heat the same pan on medium flame again and add 2 tsp of oil. Add 1 tbsp urad dal and 1 tbsp chana dal. Sauté for a few seconds until they start to lightly change color. Add 2 tbsp broken cashews and 2 tbsp broken peanuts. Roast them until the cashews turn slightly brown. Then, add 6-8 curry leaves and mix well. Finally, add 1 tsp mustard seeds and let them splutter.

3. 3.Roast Suji and Combine

   Add 1 cup of rava or suji to the pan with the tempering. Roast the suji until it becomes light pink. Turn off the gas and transfer this mixture to the same bowl containing the roasted vermicelli. Let it cool down completely.

4. 4.Mix the Idli Batter

   Once the vermicelli and suji mixture is completely cool, add 1 cup of curd or yogurt and 1 tsp of salt. Mix everything well. Then, add 1 cup of water and mix thoroughly to form a smooth batter.

5. 5.Rest the Batter

   Cover the idli batter and let it rest for 20 minutes to allow the suji and vermicelli to absorb the liquids and swell.

6. 6.Prepare Coconut Chutney

   While the idli batter is resting, prepare the chutney. In a mixer jar, combine about 1/2 cup of fresh or frozen coconut, a few curry leaves, 1 large garlic clove (optional), 1 green chilly, and 1.5-2 tbsp of roasted channa. Add 2-3 tbsp of water and salt to taste. Grind all ingredients to a smooth paste.

7. 7.Add Eno and Fill Molds

   After 20 minutes, mix the idli batter again. It will have thickened. Transfer about 3/4 of the batter into another bowl (to make idlis in batches). Add 1 tsp of Eno to this portion of batter and mix thoroughly and quickly. Immediately transfer the batter into greased idli molds, filling each mold about 3/4 full.

8. 8.Steam the Idlis

   Place the filled idli molds into a steamer that has been pre-heated with about 1.5 cups of water. Cover the steamer and steam the idlis for 12-15 minutes on medium-high flame. To check for doneness, insert a toothpick into an idli; it should come out clean.

9. 9.Demold and Serve

   Once steamed, remove the idli molds from the steamer and let them rest for 5 minutes. Then, use a spoon to carefully demold the soft and fluffy semiya idlis. Serve them hot with the prepared coconut chutney.