Semiya Idlis

Ingredients
2 cups semiya (can substitute angel hair pasta -- broken into one inch pieces.)
3/4 cup rava
2 tbsp ghee
curd - enough for batter (homemade curd is preferable. slightly fermented curd is even better.)
2 - 3 green chillies (add more if you want to)
oil for seasoning and to grease idli mould.
salt to taste.
asafoetida (hing) - a pinch.
seasoning - mustard seeds, one red chilly, urad dal, chana dal, curry leaves and some pieces of cashewnuts.

Method
Heat one tbsp ghee in a pan and roast the rava till it is pink and gives out a good aroma.
Take off the heat. Transfer onto another plate.
Heat the other tbsp ghee and fry the semiya or small pieces of pasta till it turns pinkishred.
Careful that it does not burn. Take off the heat.
Mix the roasted rava and semiya / pasta in the curd. Add cut green chilies, asafoetida and salt. Add the seasoning, stir well and keep aside for a few minutes -- 10 to 15 minutes will do. If the batter becomes too thick, you can add some water or the whey from the curd.
Grease idli mould and pour the batter. Steam as you would rice idlis -- for about 15 minutes.
Serve hot with Coconut Chutney.