Vermicelli/Semiya Idli

 

These idlis are prepared by mixing roasted semiya/vermicelli and curds. Vermicelli idlis are served hot with coconut or tomato chutney. This can be served for breakfast or as an evening snack!!

What you need:

• 2 cups of vermicelli (MTR or Bambino) 

• 2 cups sweet curd

• 1 tbsp semolina

• 2 green chillies (finely chopped)

• 1 tsp coriander leaves

• 1 tsp baking soda

• 2 tsp oil

• 1 tsp mustard

• 1 tsp urad dal

• 1 tsp chana dal

• 1 tsp cashew nuts (roughly chopped)

• Curry leaves

Method:

• Heat 2 tsp oil in a pan. Add the mustard, urad dal, chana dal, curry leaves and cashew nuts. Stir. Add the vermicelli and fry until it turns golden brown in colour. Add the semolina and fry for 3 more minutes. Turn off the flame and let the mixture cool. 

• Now add the curd to the cooled mixture. Add salt. Add the green chillies, coriander leaves and baking soda. Mix well and let it soak well for at least 15 minutes. Pour this mixture in the idli mould and steam for 10-12 minutes. 

• Serve hot with coconut chutney.