Ragi Vermicelli and Dalia Idly

Ingredients

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

Seasoning

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

Others 

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

Method

• 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