Vermicelli idli | Semiya Idli-How to make-Step by step phots

Cuisine Style: Tamil Nadu, South India | Cooking Time: 10 minutes | To Serve: 3 | Take with: Kurma, chutney, sambar, pickles, chips | Type: Breakfast, dinner

How to make Semiya idli video

Ingredients

• Vermicelli [semiya] – 1 cup
• Rava[semolina, white Rava]- ½ cup
• Curd - 1 cup
• Carrot [grated] - 1 tbsp
• Cashew nut - 7 [roasted with ghee and chopped]
• Green chilli - 1 [chopped]
• Curry leaves - 1 spring
• Ginger - 1 tbsp [grated]
• Coriander Leaves - ½ cup [chopped]
• Mustard seeds - 1 tbsp
• Bengal gram – 1 tbsp
• Urad dal – 1 tbsp
• Asafetida - a pinch
• Oil - 3 tbsp
• Salt to taste
• Water as needed

Preparation Method

• In a bowl add rava, vermicelli, curd, salt & water mix well (general Idli batter consistency) and leave it for 1 ½ to 2 hours.
• Heat oil in a pan then add mustard seeds & let it splutter. Then add Bengal gram & urad dal, cashew nut, asafetida, green chilli, ginger, carrot, and curry leaves sauté gently.
• Cut off heat then add chopped coriander leaves. Add these seasoned ingredients to the rava semiya batter mixture.
• Heat idli cooker with water & let it boil. Then grease idly plates with oil, pour batter in each cavity, then place it in boiling water, cover lid and steam it for 10 min.
• Serve hot with coconut chutney.
  

How to make Vermicelli idli - Stepwise pictures[Simple,Easy]

In a bowl add semiya, rava, curd, salt & water mix well & make batter, cover it, leave it for 2 hours

Add asafetida mix well

For seasoning:-Heat oil in a pan,add mustard seeds,,Bengal gram, urad dal, Cashew nut , asafetida, green chilli, ginger, carrot, and curry leaves sauté gently. Then add seasoned ingredients to the semiya mixture mix well

Add chopped corainder leaves

Pour batter in an idli plates & steam it for 10 min.

After steaming, de-mould idlis

Semiya idli is ready, serve hot with coconut chutney