Ingredients:

• semolina (rawa) – 1 cup
• semiya (vermicelli) – ½ cup
• oil or Ghee – 1/4 cup
• green chillies, chopped – 3
• Ginger – 2 cm, minced
• Mustard Seeds – 1 tsp
• blackgram dal – 2 tsp
• cashew nuts, chopped – 3 tbsp
• sour Curd – 1 cup
• soda bicarbonate – ¼ tsp
• grated Carrot – ½ cup
• Coriander leaves – a few
• Curry leaves – a few
• salt to taste

Method:

1. Heat oil and season with mustard, dal, cashew nuts, green chillies, ginger and curry leaves.
2. Add semolina and semiya and roast till it is light brown.
3. Cool slightly and add the curd and salt.
4. Add enough water to form a thick batter.
5. Mix in the soda.
6. Grease the idly molds.
7. Place a little grated carrot and coriander leaves in each mold.
8. Top with the prepared batter.
9. Steam for 15 minutes.
10. Cool the idlies for few minutes and ease out of mold.
11. Serve hot with chutney.