VERMICELLI IDLI

Rava/sooji and semiya/vermicelli are kitchen staples in South Indian households. That can be used for quick recipe like upma, idli etc. Vermicelli Idli is very popular in Karnataka. These idlis are quick and instant as they don’t need fermentation. The tempering adds the aroma and cashew nuts gives the crunchiness. You can add boiled vegetables to make it more wholesome.

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4 persons

Ingredients:
1 cup semolina
2 cup vermicelli (cut into pieces
1 cup curd
2 tbsp finely chopped coriander
2 tbsp chopped cashew nuts
4 tbsp oil
1 tsp fruit salt
Salt to taste
For tempering:
1 tbsp oil
1 tsp mustard seeds
1 tsp split black gram (udad dal)
1 tsp split gram (chana dal)
1 sprig curry leaves

Method:

1. Dry roast semolina and keep it aside. Heat oil and fry the cashew nuts and transfer it in a plate. In the same oil, add vermicelli and sauté till it turns brown. Turn off the heat.
2. Now in a mixing bowl, add semolina, vermicelli, cashewnuts, curd and salt. Mix it well. Add some water if batter is thick. Cover and rest for 10-15 minutes.
3. Then prepare the temper with tempering ingredients and add into the batter. Mix well. After resting, add water if needed.
4. Add water in the steamer and turn on the heat. Grease idli moulds and keep it ready. Once the water starts boiling, add fruit salt in the batter and mix well.
5. Fill the idli moulds with batter and place in steamer and cook for 10-12 minutes or till idli cooks properly.
6. Serve hot with podi and coconut chutney.