Mar 7, 2010


This is an another version of instant idli. I have tried this recipe with instant rava and semiya idli mix (I didn't remember the brand name) long back and that time i have noted the ingredients from the pack and made some changes and tried at home they came out so soft and fluffy so this is not my own recipe I have adopted this recipe from some other place and made my changes tried it and posting here for all you people. so most of my traditional recipe s are from my mom, my grand mother s, my ants and some of the recipe from my cooking book collection and my friends. What is a traditional recipe ?...A traditional recipe is which is coming from traditions means that is not our own recipe some body else invented that recipe and we are following that . So who ever try the recipe now the ingredients and measurements are almost the same only.Like idli recipe is invented in 920 Ad and how can i tell that is my own recipe I am following that recipe with little changes, like that rasam (Saru) recipe is invented in 16 th century, in those days those cooks moved from place to place and carry there recipes with them to spread the recipe.Traditional recipes in my blog also Traditional Andhra recipes from my grand mother to my mom and from my mom to me and other recipes are from my friends if I adopted a recipe from any blog or website i will sure give a link to the original recipe.Hope you people understand me......
Upma rava( semolina, rava,) -- 250gm
Semiya (vermicelli, I used bambino vermicelli) --150gm
Ghee (clarified butter)--- 1/4 cup
Sour curd -- 200 gm
Cashew nuts -- 3 tab sp broken
Mustard seeds -- 1/2 tea sp
Chana dal -- 2 tab sp(split chick peas)
Dry red chillies -- 4 broken in to small pieces
Asafoetida -- 1/4 tea sp
Black pepper corns -- 1 tea sp
Soda bicarbonate (cooking soda) -- 1/4 tea sp
Eno fruit salt --- 1 pack
Coriander leaves -- 1 tab sp chopped
Curry leaves -- 2 springs
Salt --- 1 1/2 tea sp or to taste

1. Heat ghee in a pan add mustard seeds and let it splutter then add channa dal,cashew nuts and fry till golden colour.
2 Now add asafoetida,curry leaves, and fry for few sec. then add rava and semiya fry till nice aroma comes out,make sure that don't change the colour of rava just fry till nice smell comes out.
3. Remove from fire and add chopped coriander leaves and curd and salt to taste and cooking soda mix well and leave a side for 5-7 min.
4. After 7 min. check if required add a very little water and make a batter like idli batter, mix well now add eno fruit salt mix well immediately pour in to greased idli moulds and steem cook like idlis for 15 min.
Remove from steem and serve hot with sambar and coconut chuteny or with Karappodi( spice mixture powder)
If you like you can add very finelly chopped veges like carrot ,beens to this idlis