Wednesday, February 13, 2013

Vermicelli/Semiya Idli

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) :

  1. 1 cup vermicelli
  2. 1/2 cup rawa/semolina
  3. 3/4 cup curd + extra as required
  4. salt to taste
  5. 1 tsp + 1 tsp oil
  6. 1 tsp mustard seeds
  7. 1 tsp channa dal
  8. 1 tsp urad dal
  9. 1 finely chopped green chilly
  10. chopped cashew bits - as desired
  11. chopped coriander leaves
  12. finely grated coconut - skip this if serving with coconut chutney
How I made it :
  1. Heat 1 tsp oil.
  2. Fry rawa and vermicelli for 5 minutes. Keep stirring to ensure uniform roasting.
  3. Once cooled, add curd and leave aside.
  4. After 1 hour, add some more curd if too thick. I added 2 tbsp curd extra. I added 2 tbsp of water as well. 
  5. In a pan, heat 1 tsp oil
  6. Add the mustard seeds.
  7. Once the mustard seeds stop spluttering, add the urad dal, channa dal and cashew bits. 
  8. Fry for a minute. 
  9. Add this seasoning to the batter. 
  10. Add green chillies, coriander and coconut. 
  11. Adjust salt.
  12. 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.