Vermicelli Idli Recipe | Semiya Idli

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.

Similar Recipes:

• Rava Idli
• Ragi Idli
• Mini Idli sambar
• Kaima Idli/chilli Idli
• Sago Idli | Javvarisi Idli
• Carrot Idli

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Vermicelli Idli

Recipe Cuisine: Indian |  Recipe Category : Breakfast Prep Time: 30 mins | Cook Time : 10-12 mins |Serves: 2 |Author :Sharmila Kingsly Ingredients:            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:       ·       Serve hot with chutney and Sambar.       ·       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.