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VERMICELLI OR SEMYA IDDLY'S
Pearl Subramanian – YEMEN.
INGREDIENTS:
1 ½ Cup Semya (Vermicelli); 1 Cup Rava (Sooji or Semolina); 2 Cups Sour Curd; 1 Med. Onion (Minced finely), 2-3 Green Chillies sliced finely – seeds removed; Curry Leaves few say about approx. 1 tbspn- Crushed, 1 small piece of Ginger grated; Cashewnuts broken up say about 1 ½ - 2 Tbspns – or as desired;
Plums (Kishmish) – 1 ½ - 2 Tbspns or as desired; 1 ½ tbspns Channa Dhal; Baking Pwd. ¼ tspn; Salt to taste; 2-3 Tbspns Oil. Water if necessary.
Method:
Soak the Channa Dhal for 1 hour, wash & drain off water – keep aside. Fry the Rava & Semya separately in 2 Tbspns oil till nice & brown – keep aside to cool. Heat the remaining oil & fry the chopped Onions, Green Chillies, Curry leaves, till Onions are light brown, now add the Channa Dhal & fry, when the Dhal is becoming brown add
the Cashewnuts & fry, when Cashewnuts are becoming brown add the Plums & fry – when they swell remove from flame- let it cool.
Beat the Curds, add the Baking Powder, fried Rava & Semya, the Fried Onion Mixture & stir nicely, add Salt, mix once again & keep.
Now grease the Iddly Trays & pour the batter into each mould & steam in the Iddly Vessel or Cooker for 8-10 Mins. Like for Iddly’s. After 8-10 Mins. Remove the vessel from flame & let it cool for a few mins, remove the Iddly’s & serve with Coconut Chutney, Sambar, or any Gravy Dish.
This Dish could be eaten for Breakfast or for Tea Time.
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Recipes 
