I've been trying to empty out my kitchen and one thing that I had a lot of stock of was vermicelli. I made a sweet version of it last week and this morning I made vermicelli idli. I'd heard of vermicelli idli as my sister-in-law makes it sometimes. I've not tasted it but my mom has told me about it. The idli is similar to a rava idli and actally has some rava too.
Now this idli is a bit on the heavy side because it is full of curd. It can be served with coconut chutney or some podi.
Ingredients (Makes 6 idlis) :
Now this idli is a bit on the heavy side because it is full of curd. It can be served with coconut chutney or some podi.
Ingredients (Makes 6 idlis) :
- 1 cup vermicelli
- 1/2 cup rawa/semolina
- 3/4 cup curd + extra as required
- salt to taste
- 1 tsp + 1 tsp oil
- 1 tsp mustard seeds
- 1 tsp channa dal
- 1 tsp urad dal
- 1 finely chopped green chilly
- chopped cashew bits - as desired
- chopped coriander leaves
- finely grated coconut - skip this if serving with coconut chutney
How I made it :
- Heat 1 tsp oil.
- Fry rawa and vermicelli for 5 minutes. Keep stirring to ensure uniform roasting.
- Once cooled, add curd and leave aside.
- After 1 hour, add some more curd if too thick. I added 2 tbsp curd extra. I added 2 tbsp of water as well.
- In a pan, heat 1 tsp oil
- Add the mustard seeds.
- Once the mustard seeds stop spluttering, add the urad dal, channa dal and cashew bits.
- Fry for a minute.
- Add this seasoning to the batter.
- Add green chillies, coriander and coconut.
- Adjust salt.
- Grease idli mould or small ramekins and steam for 10 minutes.
I don't have an idli stand. I make my idlis in katoris/stainless steel kinnams.
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