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Vermicelli Idli - SK Khazana

Idli can be made in various ways, and this is an example where vermicelli and semolina are combined to make a delicious snack This is a Sanjeev Kapoor exclusive recipe.

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Vermicelli Idli - SK Khazana

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Main Ingredients Vermiceli, Oil
Cuisine South Indian,Indian
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Vermicelli Idli - SK Khazana

  • 1 cup Vermiceli roasted
  • 1 1/2 tablespoons Oil
  • 3/4 teaspoon Mustard seeds
  • 3/4 teaspoon Split black gram skinless (dhuli urad dal)
  • 3/4 teaspoon Split Bengal gram (chana dal)
  • a pinch Asafoetida
  • 3-4 Green chilli chopped
  • 7-8 Curry leaves
  • 1 cup Semolina (rawa/suji)
  • 1 cup Yogurt
  • to taste Salt
  • to serve Coconut chutney
  • to serve Sambhar

Method

  1. To make the tempering, heat oil in a non-stick pan, add mustard seeds, split black gram, split Bengal gram, asafoetida, green chillies and curry leaves, mix and sauté till the grams change colour. Take the pan off the heat. Take vermicelli in a large bowl, add semolina, yogurt, salt and the tempering and whisk till well combined.
  2. Add 1 cup water, whisk well and set aside for 15 minutes.
  3. Heat sufficient water in a steamer.
  4. Grease the idli mould with oil, pour the batter into individual dents.
  5. Place the idli mould in the steamer, cover and steam for 10-15 minutes.
  6. Dip a spoon in the water and gently de-mould the idlis and place on a plate.
  7. Arrange them on a serving plate and serve hot with coconut chutney and sambhar.
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