semiya idli

Semiya (Vermicelli) Idli – Method I


  • 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
  • Asafetida 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


  1. Put the ghee in a kadai and fry semiya and rawa separately. Remove it and cool. When it is cool, add curd (beaten well), salt and soda and mix well. The mixture should be like thick idli batter. No need to add water. Curd is enough.
  2. In a kadai pour oil and when it is hot add mustard. When it pops up, add Bengal gram dhal, urad dhal, cashew nuts and asafetida 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.

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