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Semiya (Vermicelli) Idli – Method I

semiya idli

A breakfast dish made with vermicelli, rawa and yoghurt. You can also try the alternate Semiya Vermicelli Idli

Semiya (Vermicelli) Idli – Method I

Recipe by S Kamala
Recipe rating: N/A
Course: BreakfastCuisine: IndianDifficulty: Easy
Servings

3

servings
Prep time

5

minutes
Cooking time

20

minutes

A 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.
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