Heat ghee and fry vermicelli and rava for around 5-6mins. Let them cool to room temperature.
Add curd and keep it aside for around 1/2 an hour. If the vermicelli and rava soaks well, the idlis come out very soft. Add more curd if the batter becomes too dry.
Add coconut, salt, coriander leaves and green chilies (cut into small pieces). Heat oil and add mustard seeds and urad daal when mustard starts popping and urad daal becomes brownish, add curry leaves, baking soda and a pinch of asafoetida. Add this seasoning to the batter and mix well.
Put the batter in greased idli stand and steam them.
Serving size of chemagadda vepudu
Ingredients for making chemagadda vepudu
Colocasia - ¼ kg
Onion - 2
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Ingredients for Goli Baji or Mangalore Bajji:
1 and 1/2 cups maida(all purpose flour)
1 tea spn gram flour (besan)
3/4 cup curd […]
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Ingredients required to prepare kodiguddu karam :
Eggs - 4
Red chili powder - 2 – 3 tbsps
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1. 2 cups Rava or Sooji or Rave
2. 1 and 1/2 cups finely chopped cabbage.
3. 2-3 green chillies.
4. 2 tsp Vangibath powder
5. 1/4 fresh finely grated […]
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