Rava, Vermicelli, Sabudaana idli

Serving: 3

Ingredients:

Sooji Rava: 1 cup

Vermicelli: 1/4 cup

Sabudaana: 1/4 cup

Grated Carrot: 1/2

Chopped Coriander: 1/4 cup

Yogurt / curds: 1 cup

Salt

Baking Soda: 1/8 tsp

Cashew nut: 20

oil: 5tbs

Seasoning:

Mustered seeds: 1/4 tsp

Jeera / cumin seeds: 1/4tsp

Channa dal: 3/4 tsp

Urad dal: 3/4 tsp

Curry leaves: 1 stem

Method:

Dry roast Rava, Vermicelli, Sabudaana seperately until it gets slight brown here and there.

Soak Sabudaana with yogurt for 3 hours

Prepare seasoning in a pan adding 2 tbs oil and all seasoning ingredients, when Channa dal and urad dal gets slight brown add roasted rava and vermicelli, stir for few min, switch off the stove and let it cool completely.

add carrot, coriander, soaked sabudaana, salt, baking soda and yogurt to rava, mix well if needed add some water until the batter gets regular idly batter consistency.

Grease idly plate with oil and put one cashew nut in each idly bowl then add batter and steam it for 10 - 12 min. after switching off the gas let it cool for 10 min, then idlies are ready to serve.

this Idly can be served with coconut chutney / potato saagu.

Note:

Vermicelli is also known as shavige / semiya

Sabudaana is also known as sabbakki / sagbeeyam