Vermicelli Idli’s ( steamed savory vermicelli cakes)

Vermicelli Idli’s! Who would have thought of making idli’s with vermicelli? May be it’s common, but I haven’t come across these before.  So I when I first saw this on my FB foodie group, posted by Shobana ji who blogs at Cooking with Shobana, I knew I had to try this out immediately! Like most things that I dilly dally, in terms of trying out several of the recipes that interest me, having bookmarked like a million ( okay not million, but you get it, don’t you? ) I tried these soon enough!


It’s one of my favorite items to have on the breakfast/ brunch menu or a light dinner. Moreover my son liked it too, and if he does then I know that recipe is a keeper and ought to be repeated often. Just makes life so much simpler when you see your little one enjoy something 🙂

Vermicelli is such a great source of carbohydrates, and when combined with yogurt you get your dose of proteins as well. Addition of veggies boost the fibre and nutritional value of these healthy idli’s. Plus don’t you think they look attractive and inviting for the little ones? They won’t even know they had a wholesome meal thinking they ate something fancy! Do try it out guys, I’m sure it will end up on your favorite list too 🙂

Ingredients: Measuring cup used, 1 cup = 250 ml

2 cups unroasted Vermicelli

1 cup yogurt

3 green chillies, finely chopped

1″ piece fresh ginger, grated

1 tablespoon cilantro (dhania) leaves, chopped

1/2 cup grated carrots

1 teaspoon mustard seeds

1 tablespoon chana dal

2 tablespoon vegetable oil

Salt to taste


1. In a bowl, add the yogurt,  grated carrot, salt to taste, finely chopped green chillies, grated ginger and mix well. Keep aside. Since I was making it for my son, I skipped the chillies.

2. Heat oil in a pan and add the mustard seeds. When it splutters, add chana dal and when it changes colour, add the vermicelli and roast till it is golden brown.

3. Add the roasted vermicelli to the yogurt mix while it is still hot. Mix well and leave it to aside for 10 -15 minutes.


4. After 10-15 minutes, add in the chopped cilantro, mix well.


5. Grease the idli moulds with a drop of oil and spoon the yogurt vermicelli mixture into each mould.

6. Steam the idlis in the idli steamer or pressure cooker without the weight for 12 minutes.

7. Switch off the gas and allow the pressure to settle down. Remove the idlis with the help of a butter knife. They come off very easily.
8. Serve it hot with chutney of your choice. I served with tomato chutney. You can find the recipe here.

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  1. hummingbirdthyme says:

    I have never made Idlis before. They look and sound so yummy, I will have to give them a try. Thanks so much for this easy recipe!

  2. Loretta says:

    Wow! Brilliant Freda. I’ve never made idlis from scratch, and this vermicelli twist to the regular idlis sure looks so inviting. Love the presentation and all the details, and tell me where did you get your banana leaf from? 🙂

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