Vermicelli Idli - SK Khazana 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 Course New Update Advertisment 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 list for Vermicelli Idli - SK Khazana 1 cup Vermiceli roasted 1 1/2 tablespoons Oil 3/4 teaspoon Mustard seeds 3/4 teaspoon Split black gram skinless (dhuli urad dal) 3/4 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 to taste Salt to serve Coconut chutney to serve Sambhar 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, 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 and gently de-mould the idlis and place on a plate. Arrange them on a serving plate and serve hot with coconut chutney and sambhar. #Asafoetida #Curry leaves #Green chilli #Mustard seeds #Salt #Semolina (rawa/suji) #Split Bengal gram (chana dal) #Split black gram skinless (dhuli urad dal) #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article