How to make Vermicelli Idli -
Delightful vermicelli idlis with a difference.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Vermicelli (वरमिसेली), Sour Yogurt (खट्टी दही)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Vermicelli Idli checkout Vegetable Vermicelli Upma, Parsi Sev, Mixed Vegtable Sevaiyaan, Rice Noodle Fritters . You can also find more Snacks and Starters recipes like Matar Paneer ki Tikki Tea Cookies Chicken Shawarma-SK Khazana Tallela Masalyatla Sarga
Vermicelli Idli Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Vermicelli Idli Recipe
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.
Nutrition Info
Calories : 2067 Kcal
Carbohydrates : 53.6 gm
Protein : 331.9 gm
Fat : 58.3 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
