Semiya (Vermicelli) Idli

Semiya (Vermicelli) - 2 cups

Rawa 1 cup

Curd 3 cups

Salt - 2 teaspoons or as per taste

Eno Fruit Salt (Regular) - 1 teaspoon

For seasoning:

Oil - 4 to 5 teaspoons

Mustard - 1/2 teaspoon

Urad dhal - 1 teaspoon

Bengal gram dhal - 1 teaspoon

Pepper and Jeera - Crushed coarsely 1 teaspoon

Green chillies - 2 to 3

Fresh ginger - a small piece chopped finely

Cashewnuts - few (Optional)

Method:
In a thick bottomed kadai, put the oil and when it is hot add mustard, urad dhal, bengal
gram dhal, pepper and jeera, green chillies and chopped ginger and fry till the dhals
become light brown. Then add semiya and rawa to the seasoning and fry for few
seconds or till it is hot to touch (Need not fry for a long time).
Cool it and add salt.
Add beaten curd and soak for only 5 to ten minutes. Put the fruit salt on top of the idli
batter and pour one tablespoon water on the fruit salt. Then mix well. If necessary add
little water and make the batter like idli batter.
Pour water in the idli cooker and bring to boil. Grease idli plate and pour the idli batter
and steam cook it for 10 to 12 minutes. Make sure the water boils well before keeping
the idli stand in the idli cooker.