Food & Drink Magazine

Vermicelli and Semolina Idli

By Anjana Chaturvedi @maayeka
Steamed savory cake made with semolina and vermicelli

Idli is the most popular breakfast /tiffin of southern India, specialty from the state of Karnataka. Though traditional idli is made with rice and white lentil but it need pre preparation and need some practice and experience to get soft pillowy idlis ,once you master the proportion and technique, it is very easy to get fresh and light idlis every time.

Idli can be served as breakfast, lunch, dinner and  great to carry in  tiffin boxes.There are so many variations to make idlis-semolina idli, millet idli, idli for fasting and many many more.

I have posted then detailed recipe to make traditional idli with rice and lentil-how to make soft idli, and to makequick and instant idli you can try this version-Corn and semolina idli and a fat free and quick recipe to use during fasting is -Vrat ki sama wali idli

My daughter loves different variety of idlis so today I tried vermicelli and semolina idli which is quick healthy and light,I served it with Vegetable sambhar and coconut chutney.You can slightly adjust the quantity of vermicelli and semolina to make this idli


How to make semolina and vermicelli idli

How to make semolina and vermicelli idli

Vermicelli and Semolina Idli

Prep time-10 min

Cooking time-10 min
Difficulty level-easy
Cuisine- Indian,southern
Type-snack,main

INGREDIENTS-


  • Semolina /Sooji - 1 cup
  • Vermicelli /sevai - 1 cup
  • Yogurt /dahi - 1 cup
  • Green chili, chopped - 1 tsp
  • French beans,finely chopped- 2 tbsp
  • Carrot ,finely chopped- 2 tbsp
  • Ginger,finely chopped -1 tsp
  • Turmeric- a pinch of (optional)
  • Fruit salt/eno- 1tsp
  • Salt- to taste
Tempering-
  • Cooking oil -1 tbsp
  • White lentil / urad daal - 1.5 tsp
  • Mustard seed / Rai - 1tsp
  • Cashew,broken- 1.5 tbsp
  • Curry leaves -8
PROCEDURE-
  1. Heat oil in a pan and add white lentil and saute.
  2. When it become pink then add mustard seeds and cashews.
  3. When seed start crackling then add vermicelli and saute on medium heat for 2 minutes.
  4. Now add semolina,green chilies and curry leaves and roast for a minute.
  5. Switch off the flame,add chopped vegetables and let it cool down completely.
  6. Now add beaten yogurt,salt and some water and make a medium thick batter.
  7. Cover and rest for 20 minutes.
  8. Grease idli moulds and boil water in the steamer.
  9. When water start boiling then add eno in the batter and fill in the idli moulds.
  10. Steam for 10 minutes in the steamer.
  11. Take out ,rest for 2 minutes and scoop out with a wet spoon.
  12. Serve with coconut chutney and tomato chutney.
NOTE-  1-You can skip vermicelli and can make it only with 2 cups of semolina .  2-If available then use slightly sour yogurt or add 1 tsp of lemon juice.  3- Addition of vegetables is optional.   4- I have used Bambino vermicelli,but you can use any variety.

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