INGREDIENTS:
3/4 cup Sooji (semolina)
1 1/2 cups short vermicelli
1 cup cabbage sliced very thin (julienne)
2 cups yogurt (if yogurt is sour, you could use lesser and add small amounts of water as needed to make a thick batter similar to idli batter consistency)
1 Tbsp grated ginger
1/4 tsp Baking soda
salt to taste
Seasoning:
2 Tbsp oil
1 tsp Mustard
1 tsp Urad dhal
1 red Chilly
Few Curry leaves
1 tbsp chopped Cashewnuts
DIRECTIONS:
Heat oil in a large pan, add the seasoning ingredients. When mustard splutters, add the sooji and vermicelli and roast till light brown.
When this cools, add the yogurt, cabbage, baking soda and salt.The batter should be thick not watery. Leave it aside for 20 minutes.
Use an Idli Stand and pour a heaped spoonful for each idli. Steam 10-12 minutes.
Serve with mint chutney.
CREDITS/NOTES:
Contributed by my cousin Sujata Frazer
Photo credits- Vijaya aunty