Rawa and vermicelli idlee

Here is a recipe for making tasty rawa and vermicelli idlees which is not so bland like rice idlees but very easily digested breakfast food. We can make these rawa and vermicelli idlees for the night meal and use the left over idlees for the next day's breakfast and lunch too. These idlees keep for 24 hours provided they are kept in an airy place covered with only a thin muslin cloth.

Bringing the ingredients together...

Rawa and vermicelli idlee recipe
Yield – 12 idlees; serves – 4
Preparation time – 20 minutes

Ingredients:
Rawa – 1/2 cup
Vermicelli – 1 cup
Curd/yogurt – ½ cup
Oil/ghee – 1+1 teaspoons
Fried bengal-gram dal – 2 teaspoon
Mustard seeds – ½ teaspoon
Cashew nuts – 5, broken into quarters
Black gram dal – 1 teaspoon
Green chillies – 4, sliced
Curry leaves – 5
Asafoetida – a pinch
Salt – ½ teaspoon

Method: Fry well the rawa and broken vermicelli in a teaspoon of oil separately turning over thoroughly with a flat slice over moderate heat till becomes very hot to touch. and keep aside. Mix well the roasted rawa, vermicelli, curd, one tablespoon ghee, and 2 cups of cold water and keep it aside for 20 minutes. Meanwhile, heat a fry pan and pour in the remaining one teaspoon oil. When the oil becomes very hot, add in the following order: the mustard seeds to splutter, black-gram dal to lightly brown, cashew nuts, green chillies, curry leaves, and asafoetida and remove it immediately taking care not to burn any of these. Add this seasoned mixture and salt to rawa-vermicelli batter; beat up the batter well. Add a little water at this time if necessary to make a thick batter, which will drop slowly from the spoon. Make into idlees in the usual way. Serve it either hot or cold with any of your favorite chutneys. We have eaten this today with an unusual tuwar dal chutney and hot cocoa drink.

We are sending this rawa and vermicelli idlees to Meena's from my rasoi.

Traditional Indian Home Cooking Recipe: Rawa and vermicelli idlee