Wednesday, November 21, 2012

Ragi Vermicelli and Dalia Idly


  • Ragi Vermicelli - 4 cups
  • Dalai / Samba Wheat Rava - 3 cups
  • Curd and water


  • Green chilies - 4 nos (finely chopped)
  • Curry leaves - few
  • Mustard seeds - 1 teaspoon
  • Hing - little
  • Oil - 1 teaspoon
  • Salt - as needed


  • Eno or any fruit salt - /4 teaspoon
  • Finely chopped coriander leaves - little


  • Dry roast dalia in low flame for about 5 minutes.Keep it aside
  • Roast Ragi vermicelli in little oil for sometime

  • Mix the above roasted items together

  • Add curd and water (I did not mention the quantity) and mix well.The consistency should be similar to Idly batter
  • In a separate pan heat little oil and splutter mustard followed by hing, green chilies and curry leaves
  • Pour it over idly batter and add salt.Mix the batter very well and leave it for an hour
  • Add finely chopped coriander leaves and eno salt just before making idlies. Again mix well
  • Pour it in greased idly moulds and steam it for 12 minutes

Open the lid after 5 minutes

Take it out and serve it with Chutney / Sambar /Milagai Podi