Rawa and vermicelli idli Recipe

Ingredients:
Rawa – 1/2 cup
Vermicelli – 1 cup
Curd/yogurt – ½ cup
Oil/ghee – 1+1 teaspoons
Fried bengal-gram dal – 2
seeds – ½ teaspoon
Cashew nuts – 5, broken into quarters
Black gram dal – 1 teaspoon
Green chillies – 4, sliced
Curry leaves – 5
Salt – ½ teaspoon

Method:
Fry well the rawa and broken vermicelli in a teaspoon of oil separately turning over thoroughly over moderate heat and keep aside. Mix well the roasted rawa, vermicelli, curd, one tablespoon ghee, and 2 cups of cold water and keep it aside for 20 minutes. Meanwhile, heat a fry pan and pour in the remaining one teaspoon oil. When the oil becomes very hot, add in the following order: the mustard seeds to splutter, black-gram dal to lightly brown, cashew nuts, green chillies, curry leaves, and remove it immediately taking care not to burn any of these. Add this seasoned mixture and salt to rawa-vermicelli batter; beat up the batter well. Add a little water at this time if necessary to make a thick batter, which will drop slowly from the spoon. Make into idlis in the usual way. Serve it either hot with any of your favorite chutneys.