Ingredients
- Thin Semiya (roasted & broken) – 2cups
- Roasted Rava – 1 cup
- Curd – 2 cups
- Salt – to taste
- Oil- 2 tsp
- Mustard seeds – 1/2 tsp
- channa dal – 1 tsp
- Urad dal – 1 tsp
- Curry Leaves- 4-5 (chopped)
- Asafoetida – a pinch
- Grated Carrot
- Grated Coconut
- Grated Ginger
- Green Chillies
Method
- Mix Semiya, rava, salt well in a bowl.
- Mix the curd with it to form a thick batter. It should be thicker than normal idli batter. You can add 1 or 2 spoons of water if needed.
- Heat oil in a separate pan and add the mustard seeds, channa dal and urad dal.
- When the dals turn golden brown, add the curry leaves and asafoetida.
- Add this tempering to the batter and mix well. Add all the grated carrot, coconut and ginger to the batter.
- Let the batter rest for 15-20 minutes.
- Grease idli plates and fill 3/4 th of the molds with the batter.
- Steam in a idli cooker or pressure cooker for 15-20 minutes.
- Let the idlis rest for 5 minutes before you remove them from the molds.
- Now Semiya idly is ready to serve with any chutney, sambar.
General guidelines for healthier food – Both body and mind:
- One should be thinking about Perumal (Nama Smaranam) while cooking, and the purpose should be to offer the preparation to Him.
- Once the food is prepared, it should be offered to Perumal first. While offering, one should make sure that the food is neither too hot nor cold. It should be offered with love and affection.
- Please do not offer either pre-cooked food bought from outside or any pre-consumed food.
- Please follow thiruvaradanam kramam as instructed by your respective acharya. (http://anudinam.org/2012/03/08/bhagavad-tiruvaradhanam/)
- Follow ahara niyamam as much as possible. Atleast make sure that onion and garlic are not used at all.(http://anudinam.org/2012/06/11/srivaishnava-ahara-niyamam/)
- Please ensure that food which are not prasadams are not consumed.
