Vermicelli Idli Delightful vermicelli idlis with a difference. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 25 Mar 2016 in Recipes Course New Update Main Ingredients Vermicelli, Sour Yogurt Cuisine Indian Course Snacks and Starters Prep Time 16-20 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Advertisment Ingredients list for Vermicelli Idli 400 grams Vermicelli 2 cups Sour Yogurt 4-6 Green chillies chopped 2 tablespoons Fresh coriander leaves chopped 10-12 Curry leaves chopped to taste Salt a pinch Soda bicarbonate 1 teaspoon Mustard seeds 2 tablespoons Oil 10-12 Cashewnuts quartered Method Advertisment 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. Add green chillies, coriander leaves, curry leaves, salt, soda bicarbonate to the vermicelli mixture and mix well. 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. Pour the vermicelli batter into the moulds till half full. Place the mould in the cooker, cover and steam for fifteen minutes. Insert a needle to see if the idlis are cooked through. Serve hot with coconut chutney or with molagapodi. Nutrition Info Calories 2067 Carbohydrates 53.6 Protein 331.9 Fat 58.3 #Cashewnuts #Curry leaves #Fresh coriander leaves #Green chillies #Vermicelli 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