Vermicelli Idli Recipe - Delightful vermicelli idlis with a difference.

This is a Sanjeev Kapoor exclusive recipe.

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

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.

For more recipes related to Vermicelli Idli checkout Vegetable Vermicelli Upma , Mixed Vegtable Sevaiyaan . You can also find more Snack recipes like Benguni, Chana roast , Boondi Laddoo Parantha, Mushroom toast. Or try out these recipes from Other Cuisine like Chile Con Queso, Potato Bravas, Chana Dal Pulao, Kabab Nadir Shahi.

Vermicelli Idli Recipe Card

Vermicelli Idli
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Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Vermicelli Idli

  • 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.

How to make Vermicelli Idli

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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