Preparation Method

• Heat a pan with ghee.
• Roast the rava and vermicelli and keep aside.
• Chop the tomatoes lengthwise.
• Grind together shallots, ginger, green chillies, cinnamon, clove and grated coconut.
• Heat another pan with Idhayam sesame oil.
• Toss the tomatoes.
• Add the ground masala and fry till the raw smell goes.
• Pour required amount of water along with salt and allow it to boil.
• Add the rava and stir well.
• To this add the vermicelli.
• Stir well.
• When it thickens add coriander leaves and remove from fire.
• Grease the idli plates with Idhayam sesame oil.
• Take a ladle of the batter and pour it in each mould.
• Allow it to cook in a steamer.
• Remove from fire and serve.