Vermicelli Idli Recipe - Delightful vermicelli idlis with a difference.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Vermicelli, Sour yogurt

Cuisine : Other

Course : Snack

Vermicelli Idli

You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.

Vermicelli Idli Recipe - how to make Vermicelli Idli


Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy


  • Vermicelli 400 grams

  • Sour yogurt 2 cups

  • Green chillies chopped 4-6

  • Fresh coriander leaves chopped2 tablespoons

  • Curry leaves chopped 10-12

  • Salt to taste

  • Soda bicarbonate a pinch

  • Mustard seeds 1 teaspoon

  • Oil 2 tablespoons

  • Cashewnuts quartered10-12


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.

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