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Vermicelli Idli
By : AkhilaCategory : Semiya, Karnataka, Steamed recipes, Breakfast
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Heat 1/2 tsp of oil in a pan and roast the vermicelli till golden brown.
- Remove from heat and roast rava similarly.
- Mix roasted rava and vermecilli and add 1 cup of sour curds along with a pinch of soda and mix well.
- Set aside for 5 mins
- Heat the remaining oil. Add asafoetida, mustard, chana dal, udad dal, finely chopped green chillies, coriander and stir fry.
- Optionally, for a different taste any type of curry powder (vaangibhaath powder, chutney powder) can be added instead of green chillies.
- Add this mixture to the soaked rava-vermicelli mixture and stir well.
- Mix the remaining sour curds and set aside for another 5 mins.
- Grease the idli plates and pour a spoonful of this mixture to the moulds.
- Steam it in cooker or large vessel for exactly 15 mins.
- Remove the idlis fom the mould and serve the hot idlis with coconut chutney.
Ingredients:
1 cup - sevai/semiya/shaavige/vermicelli
1/4 cup - sooji/rava
1 1/2 cups - sour curds
1 tsp - oil
1 tsp - chana dal
1 tsp - udad dal
1 pinch - soda
5 - green chillies
Coriander (finely chopped)
1 tsp - mustard
1 pinch - asafoetida (hing)
1 cup - sevai/semiya/shaavige/vermicelli
1/4 cup - sooji/rava
1 1/2 cups - sour curds
1 tsp - oil
1 tsp - chana dal
1 tsp - udad dal
1 pinch - soda
5 - green chillies
Coriander (finely chopped)
1 tsp - mustard
1 pinch - asafoetida (hing)
RECIPES BY AKHILA
