A breakfast dish made with vermicelli, rawa and yoghurt. You can also try the alternate Semiya Vermicelli Idli.
Semiya (Vermicelli) Idli – Method 2
Difficulty: EasyA breakfast dish made with vermicelli, rawa and yoghurt
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Semiya (Vermicelli) Idli – Method I
Course: BreakfastCuisine: IndianDifficulty: EasyServings
3
servingsPrep time
5
minutesCooking time
20
minutesA breakfast dish made with vermicelli, rawa and yoghurt.
Ingredients
Semiya (Vermicelli) – 2 cups
Rawa – 1 cup
Curd – 3 cups
Cooking soda – ½ tsp
Ghee- 2 tsp
Oil-3tbsp
Mustard – 1 tsp
Urad dhal – 1 tsp
Bengal gram – 1 tsp
Cashew Nuts – 10
Asafoetida powder- 1 tsp
Green chillies- 2 (chopped finely)
A small piece of fresh ginger (chopped finely)
Curry leaves- few
Coriander leaves – few chopped
Salt – 1 teaspoon
Directions
- Add the ghee in a pan and fry semiya and rawa separately. Remove it and let it cool.
- When the above ingredients are cold, add curd (whipped), salt and soda and mix well. The mixture should be like thick idli batter. No need to add water. Curd is enough.
- In a pan pour oil and when it is hot add mustard. When it pops up, add Bengal gram dhal, urad dhal, cashew nuts and asafoetida and fry for a few seconds.
- Add the chopped green chilli, ginger and curry leaves fry for a few seconds. Add this to the semiya mixture. Mix well.
- Make idlies and steam for 12 to 15 minutes. Make sure the water boils well before keeping the idli stand in the idli cooker.
Hi Mam,
You are my virtual mom in cooking since 2011.
In this recipe can we use Sour curd?
Thanks in advance for your time & advice.
Laks
Thank you for your kind words. If you use sour curd, the idly will also taste slightly sour. Otherwise there is non harm in using sour curd.