Vermicelli Idli | Instant Semiya Idli Recipe | Steamed Savory Vermicelli Cakes
Vermicelli Idli recipe with step-by-step pictures. This vermicelli idli is quick and delicious, sure to please kids and adults alike. Learn how to make this easy idli recipe which makes for a tasty vegetarian breakfast option.
Servings 4 people
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 2 cups unroasted Vermicelli
- 1 cup yogurt
- 3 nos. green chillies, finely chopped
- 1 inch piece fresh ginger, grated
- 1 tbsp cilantro (dhania) leaves, chopped
- 1/2 cup grated carrots
- 1 tsp mustard seeds
- 1 tbsp chana dal
- 2 tbsp vegetable oil
- Salt to taste
Instructions
- 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.
- 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.
- Add the roasted vermicelli to the yogurt mix while it is still hot. Mix well and leave it to aside for 10 -15 minutes.
- After 10-15 minutes, add in the chopped cilantro, mix well.
- Grease the idli moulds with a drop of oil and spoon the yogurt vermicelli mixture into each mould.
- Steam the idlis in the idli steamer or pressure cooker without the weight for 12 minutes.
- 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. Serve it hot with chutney of your choice. I served with tomato chutney. You can find the recipe here. You can also serve this vermicelli idli | semiya idli with coconut coriander chutney.