Vermicelli Idli

Idli can be made in various ways, and this is an example where vermicelli and semolina are combined to make a delicious snack. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 17 Jul 2020 in Recipes Veg

New Update

Main Ingredients	Vermiceli, Oil
Cuisine	South Indian,Indian
Course	Snacks and Starters
Prep Time	21-25 minutes
Cook time	16-20 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Veg

Ingredients

1 cup vermicelli roasted
1½ tablespoons oil
¾ teaspoon mustard seeds
¾ teaspoon split black gram skinless (dhuli urad dal)
¾ teaspoon split Bengal gram (chana dal)
A pinch asafoetida
3-4 green chilli chopped
7-8 curry leaves
1 cup semolina (rawa/suji)
1 cup yogurt
Salt to taste
Coconut chutney to serve
Sambhar to serve

Method

To make the tempering, heat oil in a non-stick pan, add mustard seeds, split black gram, split Bengal gram, asafoetida, green chillies and curry leaves, mix and sauté till the grams change colour. Take the pan off the heat. Take vermicelli in a large bowl, add semolina, yogurt, salt and the tempering and whisk till well combined.
Add 1 cup water, whisk well and set aside for 15 minutes.
Heat sufficient water in a steamer.
Grease the idli mould with oil, and pour the batter into individual dents.
Place the idli mould in the steamer, cover and steam for 10-15 minutes.
Dip a spoon in the water gently de-mould the idlis and place on a plate.
Arrange them on a serving plate and serve hot with coconut chutney and sambhar.

#Split Bengal gram (chana dal) #Mustard seeds #Semolina (rawa/suji) #Asafoetida #Green chilli #Salt #Curry leaves #Split black gram skinless (dhuli urad dal) #Yogurt