Millet Semiya 1/2 cup Yogurt 3/4 cup Milk 1/4 cup Oil 1 tsp Mustard seeds 1/4 tsp Channa dal 1/2 tsp Urad dal 1/2 tsp Green chili 1/2 Coriander leaves few Curry leaves few Salt as needed Asafoetida a pinch
Soak the millet semiya in water for 5 minutes.
Drain the water and steam this in a idli maker for 5-7 minutes.
Allow this to completely cool. In a pan add oil and throw in the mustard seeds, channa dal, urad dal, asafoetida and slit green chili. Add salt.
When it is completely cool add in the yogurt.and coriander leaves. Mix well. Add milk in the last. After adding milk the mixture will become slighlty loose. Keep this in the refrigerator for 10 minutes and serve chilled. I served with mor milagaai and maanga inji .
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