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    Home » Recipes » breakfast » Vermicelli Idli Recipe | Semiya Idli

    Vermicelli Idli Recipe | Semiya Idli

    Posted on Feb 13, 2018 · Last Updated on Jan 22, 2022 by sharmila kingsly

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    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 ingredients and make it interesting, so this time I tried a vermicelli Idli. Lets’ see how to prepare it.
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    • Mini Idli sambar
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    Vermicelli Idli Recipe | Semiya Idli

    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 Recipe | Semiya Idli

    Vermicelli Idli
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    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.
    Prep Time30 mins
    Cook Time12 mins
    Total Time42 mins
    Course: Breakfast
    Cuisine: Indian
    Servings: 2
    Calories:
    Author: sharmila kingsly
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    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.
    Keyword Semiya Idli, Vermicelli Idli
    Tried this recipe?Mention @happietrio or tag #happietrio
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