Vermicelli
Idli Recipe | Semiya Idli Recipe with step by step pictures .How
about a twist in the regular Idli. I know most of the South Indian households
prepare Idli at least twice a week. Let’s add some different ingredient and
make it interesting, so this time I tried a vermicelli Idli. Lets’ see how to prepare
it.
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Recipe Cuisine: Indian
| Recipe Category : Breakfast
Prep Time: 30 mins | Cook Time : 10-12 mins |Serves: 2 |Author :Sharmila Kingsly
Vermicelli
/ Semiya – 1 cup
Curd/yogurt
– ½ cup
Salt as
needed
Water
as needed
To Temper :
Oil – 1
tbsp
Grated ginger
– 1 tsp
Mustard
seeds – ½ tsp
Green
Chilli minced – 1 tsp
Cashew nuts
– 6 nos
Curry
Leaves a spring
Method:
1. Measure
and take the Vermicelli, Add it to a blender and pulse it once. Transfer this
to a mixing bowl to this add in curd.
2. In a pan add in oil once it
heats up add in Mustard seeds let it splutter and then add in Green Chilli
,Grated ginger ,cashew nuts and Curry Leaves. Switch off the flame.
3. Add the prepared tadka to the
mixing bowl and mix well. Add the required water and salt mix well and bring
it to idli batter consistency.
4. Allow
it to rest for 30 mins and then grease the idli mould.
5. Pour in the Idli batter and
steam cook for 10-12 mins till the idlis are cooked. Allow it to cool a
little and then remove it from the Idli pan. Serve hot with chutney and
Sambar.
Notes:
·
I have used roasted vermicelli, if you
are using unroasted vermicelli, roast it and then pulse it.
|
Step by step Method with pictures:
1. Measure and take the Vermicelli, Add it to a blender and pulse it once. Transfer this to a mixing bowl to this add in curd
2. In a pan add in oil once it heats up add in Mustard seeds let it splutter and then add in Green Chilli ,Grated ginger ,cashew nuts and Curry Leaves. Switch off the flame.3. Add the prepared tadka to the mixing bowl and mix well. Add the required water and salt mix well and bring it to idli batter consistency.
4. Allow it to rest for 30 mins and then grease the idli mould.
5. Pour in the Idli batter and steam cook for 10-12 mins till the idlis are cooked. Allow it to cool a little and then remove it from the Idli pan. Serve hot with chutney and Sambar.
I served Vermicelli chutney along
with coconut chutney and Shallots Chutney.
What a brilliant invention. Seriously, kudos to vermicelli for idli. Its a fab.
ReplyDeleteWah ! What a delicious twist ! Looks yummy and perfect !
ReplyDeleteLoved the idea. Would be a huge hit with kids who would find the regular idlis boring beyond a point.
ReplyDeleteThat's wonderful. I have a big pack of vermicelli. Will make it tomorrow in breakfast
ReplyDeleteI've heard a lot about these semya idli, but never tried them myself. Your idli look look soft and fluffy. Such a delicious breakfast.
ReplyDeleteOne of favourite dish. Rava idli and seviya idli and sometimes I combine both to make idli. I prepare it for myself as my family don't like it. You reminded me to make this today.
ReplyDeleteThis is a very innovative revipe and I like the sound of it so will definitely try it. Do you need to dry roast the vemicelli first?
ReplyDeleteWhat an unusual combination. I would have never thought of this!! The idlis look amazing.
ReplyDeleteWow looks amazing. your stepwise description made is so simple too. Lovely share ...
ReplyDeleteLooks very interesting with net design. I definitely going to try it.
ReplyDeleteWhat a innovative dish! I have two packets of vermicelli lying around. don't want to make kheer, thanks for this recipe.
ReplyDeletewow, first time checking semiya idli, came out very well. looks very easy to make.
ReplyDeleteA lovely idea. Looks yum😊
ReplyDeleteVermicelli idli looks very inviting, seriously I would have never thought of it.
ReplyDeleteI have made this once and my family loves it...this is a great breakfast
ReplyDeleteI need to try this, this will be a quick fix anytime.Nice one.
ReplyDelete