How to make Vermicelli Idli - Delightful vermicelli idlis with a difference.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Vermicelli (वरमिसेली), Sour Yogurt (खट्टी दही)

Cuisine : Indian

Course : Snacks and Starters

Vermicelli Idli Recipe Card

Vermicelli Idli
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Vermicelli Idli checkout Vegetable Vermicelli Upma, Parsi Sev, Mixed Vegtable Sevaiyaan, Rice Noodle Fritters . You can also find more Snacks and Starters recipes like Onion Thool Pakoda, Corn Fritters, Baked Prawn Appetizer, Barbecue Chicken Focaccia Sandwich.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vermicelli Idli Recipe

  • Vermicelli 400 grams

  • Sour Yogurt 2 cups

  • Green chillies chopped 4-6

  • Fresh coriander leaves chopped 2 tablespoons

  • Curry leaves chopped 10-12

  • Salt to taste

  • Soda bicarbonate a pinch

  • Mustard seeds 1 teaspoon

  • Oil 2 tablespoons

  • Cashewnuts quartered 10-12

Method

Step 1

Dry roast vermicelli till light golden. Set aside to cool. Whisk sour yogurt till smooth. Add it to the cooled vermicelli along with half a cup of water. Mix, cover and let it rest for about fifteen minutes.

Step 2

Add green chillies, coriander leaves, curry leaves, salt, soda bicarbonate to the vermicelli mixture and mix well.

Step 3

Heat oil in a small pan and add mustard seeds. When they crackle, add cashewnut pieces and sauté till golden. Pour this into the vermicelli mixture and mix.

Step 4

Pour the vermicelli batter into the moulds till half full. Place the mould in the cooker, cover and steam for fifteen minutes.

Step 5

Insert a needle to see if the idlis are cooked through. Serve hot with coconut chutney or with molagapodi.