Semiya Idly

Got this recipe from a cookbook supplement from aval vikatan. I usually make only upma and payasam with semiya and this sounded interesting and of course easy. All in my home like vermicelli so I tried it confidently for dinner and it came out well. One good thing about this recipe is you can make more idlies with less batter :-)
Kara chutney will be the best accompaniment for this Idly.

Ingredients:

Semiya (Vermicelli)	1 cup
Idly batter	1 cup
Grated carrot	2 tbsp
Grated ginger	1 tsp
Coriander leaves	1 handful
To Season:
Mustard seeds	1 tsp
Urid dhal	1 tsp
Gram dhal	1 tsp
Chopped Green chilli	1
Curry leaves	1 twig
Hing	A pinch

Procedure:
Dry roast the semiya. Pour boiling water over it, till it is completely immersed and leave it for 3-4 mins.
The semiya should be half cooked. Drain the water and let it cool.
Mix the idly batter with the semi cooked semiya and grated carrots,ginger and coriander leaves. You can add little water to get the correct consistency. Add salt as required.
Season the batter with the items given.
Grease the idly plate with oil and pour the mixed batter.
Steam it in pressure cooker. Serve the hot idlis with kara chutney.

Kara Chutney
Here is the recipe for chutney. You can optionally add coconut to this recipe. It tastes good even without coconut.

Ingredients:

Onion	1 Big
Tomato	2
Ginger	2 cloves
Garlic	1 small piece
Red chilli	1
Coriander leaves	1 handful
Urid dhal	1 tsp
To Season:
Mustard seeds	1 tsp
Urid dhal	1 tsp
Curry leaves	1 twig
Hing	A pinch

Procedure:
Roughly chop onion and tomatoes.
Add oil in a pan and fry urid dhal.
Add chopped onions, ginger, garlic, red chilly and fry till the onions are transparent.
Add the tomatoes and cook till it becomes soft.
Allow this mixture to cool and grind it bit coarsely with chopped coriander and with required salt.
Season the chutney with mustard seeds, urid dhal and curry leaves.



Semiya Idly with chutney

 An easy and different breakfast/dinner..