Vermicelli idli video

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vermicelli idli video. This recipe for instant sooji vermicelli idli is a quick and easy way to enjoy the deliciousness of idli without having to ferment the batter. semiya rava idli is made using vermicelli and semolina with has a great mouthfeel of the tempering with broken cashews.

Recipe Description for Vermicelli Idli

Preparation Time: 10 mins
Cooking Time: 18 mins
Makes 18 idlis
Show me for idlis

Ingredients

For Vermicelli Nut Idli
2 cups broken vermicelli (sevaiyan)
3/4 cup semolina (rava / sooji)
1 cup curd (dahi)
4 tbsp oil
1 tsp mustard seeds ( rai / sarson)
2 tsp urad dal (split black lentils)
a pinch of asafoetida (hing)
1 tbsp finely chopped green chillies
1 tbsp broken cashew nut (kaju)
3 to 4 curry leaves (kadi patta)
salt to taste
2 tsp fruit salt

For Serving
sambhar
coconut chutney

Method

For vermicelli nut idli

To make {span class="bold1"}vermicelli idli recipe{/span}, heat 4 tbsp of oil in a broad non-stick pan, add mustard seeds, urad dal, asafoetida, cashewnuts and curry leaves.
Sauté on medium flame for few seconds. Add semolina and sauté on medium flame for 2 to 3 minutes, while stirring continuously.
Add vermicelli and sauté on medium flame for 2 minutes, while stirring occasionally.
Switch off the flame and remove in a deep bowl and cool slightly.
Add the salt and curd, mix well.
Just before steaming the idlis, add the fruit salt and little water over it, when the bubbles form, mix gently.
Pour a little batter into each of the greased idli moulds and steam in a steamer for 10 to 12 minutes or till the idlis are cooked.
Repeat step 6 with the remaining batter to make more idlis.
Allow the idlis to cool slightly and demould them.
Serve {span class="bold1"}vermicelli idli{/span} hot with sambhar and coconut chutney.

See step by step images of Vermicelli Idli Recipe

RECIPE SOURCE : Idlis & Dosas

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