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 ingredients and make it interesting, so this time I tried a vermicelli Idli. Lets’ see how to prepare it.
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Vermicelli Idli
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 an idli batter consistency.
4. Allow it to rest for 30 mins and then grease the idli mold.
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.
Vermicelli Idli | Semiya Idli
Vermicelli Idli or Semiya Idli is a nice twist to the regular idli . It is prepare with Vermicelli and tastes equally good like Rava idli.
Servings: 2
Calories:
Standard 1 cup measures 240 ml
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:
Instructions
- 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.
- 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.
- Add the prepared tadka to the mixing bowl and mix well. Add the required water and salt mix well and bring it to an idli batter consistency.
- Allow it to rest for 30 mins and then grease the idli mold.
- 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.
· I have used roasted vermicelli, if you are using unroasted vermicelli, roast it, and then pulse it.
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