How to make 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

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Vermiceli, Oil (ऑइल)

Cuisine : South Indian, Indian

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Kurkure Momos Cinnamon Balls Rajma Croquette Aloo Ke Sooley

Vermicelli Idli - SK Khazana

Vermicelli Idli - SK Khazana Recipe Card


You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Vermicelli Idli - SK Khazana Recipe

  • Vermiceli roasted 1 cup

  • Oil 1 1/2 tablespoons

  • Mustard seeds 3/4 teaspoon

  • Split black gram skinless (dhuli urad dal) 3/4 teaspoon

  • Split Bengal gram (chana dal) 3/4 teaspoon

  • Asafoetida a pinch

  • Green chilli chopped 3-4

  • Curry leaves 7-8

  • Semolina (rawa/suji) 1 cup

  • Yogurt 1 cup

  • Salt to taste

  • Coconut chutney to serve

  • Sambhar to serve


Step 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.

Step 2

Add 1 cup water, whisk well and set aside for 15 minutes.

Step 3

Heat sufficient water in a steamer.

Step 4

Grease the idli mould with oil, pour the batter into individual dents.

Step 5

Place the idli mould in the steamer, cover and steam for 10-15 minutes.

Step 6

Dip a spoon in the water and gently de-mould the idlis and place on a plate.

Step 7

Arrange them on a serving plate and serve hot with coconut chutney and sambhar.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.