Ingredients:

• 1 cup – rava
• 1 cup – semia (vermicelli)
• 2 cups – slightly sour curds
• 1 inch – Ginger
• 2-3 – Green chillies
• Curry leaves – to taste
• 1/2 tsp – Mustard Seeds
• 2 tbsp -refined oil
• 1/2 tsp – urad dhal
• A pinch – Asafoetida
• salt – to taste

Method:

1. Pour oil in a kadai and when heated, put in the mustard and allow to splutter.
2. Then put in the urad dal and asafoetida, then put in the chopped green chillies and thin slices of ginger.
3. When it starts to become a light brown, now add the rava and the semia, and fry to a light brown colour.
4. Now bring it down from the stove, add salt and mix thoroughly.
5. Churn the curds to a thick consistency and then pour it into the fried mass.
6. Immediately put it into the idly stand and steam for exactly 5 mins.
7. Your rava semia is now ready to eat with green hot chutney as a side dish.

Recipe courtesy of Geetha