Tiffin Varieties‎ > ‎

Vermicelli Idli


Ingredients:

Semiya – 2 cups
Wheat Rava - 1 cup
Curd - 2 cups
Baking soda - 1/2 tsp
Salt – 1 ½ teaspoons

Seasoning:

Mustard seeds – ½ teaspoon
Channa dal - 1 teaspoon
Urad dal - 1 teaspoon
Curry Leaves- 4-5 (chopped)
Hing – ¼ teaspoon
Sesame seed oil - 2 teaspoons

Yield: 16 idlis

Method:

  1. Roast semiya and wheat rava separately.
  2. Once rava cooled, chirp in mixie for a few times to finer particles.
  3. Mix together semiya, broken wheat rava, baking soda and salt.
  4. Add curd to this & mix well to form a thick batter.
  5. Heat oil in & add the ingredients mentioned under seasoning.
  6. Add the seasoning onto the batter and let it rest for 15 to 20 minutes.
  7. Grease idli plates with sesame oil and fill ¾ of each space with the batter.
  8. Steam until whistling in an idli cooker.
  9. Serve hot with coconut chutney/onion-tomato chutney.


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