A breakfast dish made with vermicelli, rawa and yoghurt. You can also try the alternate Semiya Vermicelli Idli and plain idli.
Semiya (Vermicelli) Idli – Method I
Difficulty: EasyA breakfast dish made with vermicelli, rawa and yoghurt.
Idli
Difficulty: MediumA very common Tamilian breakfast dish that is served with chutney/sambar/milagai podi
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Semiya (Vermicelli) Idli – Method 2
Course: BreakfastCuisine: IndianDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
30
minutesA breakfast dish made with vermicelli, rawa and yoghurt
Ingredients
Semiya (Vermicelli) – 2 cups
Rawa – 1 cup
Curd – 3 cups
Salt – 2 teaspoons or as per taste
Eno Fruit Salt (Regular) – 1 teaspoon
- For seasoning:
Oil – 4 to 5 teaspoons
Mustard – 1/2 teaspoon
Urad dhal – 1 teaspoon
Bengal gram dhal – 1 teaspoon
Pepper and Jeera – Crushed coarsely 1 teaspoon
Green chillies – 2 to 3
Fresh ginger – a small piece chopped finely
Cashew nuts – few (Optional)
Directions
- In a thick pan, add the oil and when it is hot add mustard, urad dhal, bengal gram dhal, pepper and jeera, green chillies and chopped ginger and fry till the dhals become light brown.
- Then add semiya and rawa to the seasoning and fry for few seconds or till it is hot to touch. (Need not fry for a long time).
- Cool it and add salt.
- Add whipped curd and soak for only 5 to ten minutes.
- Add the fruit salt on top of the idli batter and pour one tablespoon water on the fruit salt. Then mix well. If necessary add little water and make the batter like idli batter.
- To Make Idli
- Pour water in the idli cooker and bring to boil.
- Grease idli plate and pour the idli batter and steam cook it for 10 to 12 minutes. Make sure the water boils well before keeping the idli stand in the idli cooker.
rava&semiya idli new one . i will try it soon
Hi சாருஸ்ரீராஜ்,
Pl try and let me know your feed back.
nice recipie,nice dish,i think it will must be yummy.
Hi,
All ur dishes r great, but let me know if I could use a normal salt if I don't have the fruit salt
Hi Sangeetha,
Fruit salt is a combination of Sodium Bicarbonate and Citric Acid. It is not a substitute for salt. It is used to get the softness in the idli. If you do not have fruit salt, you can use cooking soda, but not in the same quantity of fruit salt, only two to three small pinches.
Hi Kamala!
I tried this for dinner 2 days ago along with capsicum saambhar. My husband loved it. The idlis were not very soft like the usual idlis.. but that could be because the batter was thick. The next day I made with more water and it turned out nice and soft. The spices in the idlies make it so tasty that it can be eaten on its own! Thank you for the recipe!
Tried this last weekend taste was very good. Had it with coconut chutney. Thanks for the recipie
Do we need to grind semiya.
No Need to grind semiya. Add as it is.
I used eno fruit salt, still Idlis were hard, what is the consistency for the rava semiya batter.
Hi Akila,
Consistency of the batter is like ordinary plain idli batter only. But you have to fry the rawa and semiya before use and also add enough curd to get the batter. Finally you have to add eno fruit salt (not to add directly, but put it on top of the batter and pour little water over the fruit salt. Immediately you will see bubbles come up. Then mix it thoroughly and steam it. Also before keeping the idli plate in the cooker/vessel, ensure the water is boiled well.
Hi. Mam can u plz add the recipe of sweet vermicelli ada
There are so many types of sevai in the market. Can you please specify.can I use MTR sevai. Also we don’t see any strands in the final idly . How is it possible , I am amused
For this idli I used “Semia” (vermicelli – thin variety). When you soak it along with rawa it will blend well with rawa and you may not see the vermicelli. However when you eat, you will feel the vermicelli taste. You asked about Sevai – which is used in the place of “Idiyappam”. It is not for making idly. If you want to try sevai – you can buy any branded product.