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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 |
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
- 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 |
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