An unusual yet tasty recipe for everyone at home. Serves 4, Preparation time: 10 minutes, Fermenting time: 40 minutes, Cooking time: 20 minutes
  • 1 cup ragi vermicelli (sevai)
  • ¾ cup bansi rava
  • 1 cup curds
  • 2 tsp fruit salt (eno)
  • 1 tbsp oil
  • Salt to taste

For tempering:
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 2-3 green chilli finely chopped
  • 5-6 curry leaves
  • One pinch asafoetida (hing)
  • 1 tsp oil
How to make
  • Roast ragi vermicelli and rava separately in a vessel using little oil. Set aside to cool.
  • Mix together ragi vermicelli, rava, curds, salt and 2 cups of water and ferment for atleast 40 minutes.
  • For preparing tempering, heat oil in a pan. Add to it mustard seeds, urad dal, green chillies, curry leaves and hing. Wait till mustards crackle. Temper on the idli batter and mix well.
  • Mix in fruit salt. Immediately pour into greased idli plates and steam for 10-15 minutes.
  • Serve hot with tomato chutney or any other vegetable chutney of your choice.
For 1 serving (3 Idlis):
Calories CarbohydrateProteinFat
237 kcal41 gm5.7 gm5.5 gm