Instant Vermicelli Idli

When I was a child, the only Idlis I knew were the regular white Idlis my mother made and the horsegram Idlis, cucumber Idlis, jackfruit Idlis (kulitha idli, thoushe muddho, ponsa mudho in Konkani) which my grandmother made. These varieties are the only ones I remember apart from the amchi famous Khotto or idlis made in jackfruit leaves.

After I started blogging and kept on look out for variety of recipes, I started making Rava Idlis and other Idlis which don’t need rice at all. Here you can check all of them in my Idli Stand page.

Vermicelli idli was one among the first ones to be tried and loved. So I had to share this here. Its a unique but very tasty idli. Comes out super soft and spongy.

Hope you all try and like it too. Happy and healthy cooking!

RECIPE:

Ingredients:

1 Cup wheat Vermicelli (the regular variety which we use to make upma. Not super thin ones)

1 Cup wheat Semolina/ Rava/ Sooji

1 Cup Yogurt or thick Curd

About 3/4 Cup Water

1/2 Cup grated Carrots

1 tsp Eno fruit salt {*check notes for substitute}

Salt to taste

For seasoning:

2 tsp Oil

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds or Jeera

1/2 tsp split Urad dal

Few broken Cashews

Step by step recipe:

1. Heat oil in a pan and splutter mustard seeds, add Jeera, urad dal and broken cashews. Fry little till cashews turn golden. Then add vermicelli and fry on medium flame till it changes colour and turns brown.

2. Now add rava and fry again till it turns light brown.

3. Switch off the flame now and allow it to cool down slightly. Add curd and water. Mix well.

4. Now add grated carrots and mix well. Add salt and Eno fruit salt. Mix well.

5. Steam immediately after adding Eno fruit salt. Steam for 20 mins or till done.

*The white colour is due to my kitchen lights. These Idlis get a golden hue due to vermicelli and carrots.*

6. Remove and serve with a chutney of your choice. I have served it with my Amma’s tomato chutney.

Notes:

* 1 tsp Eno fruit salt can be substituted with 1/2 tsp Baking soda and 1/2 tsp Lemon juice.

* Steam immediately after adding Eno fruit salt.

* You can also make regular Instant Rava Idlis if you don’t have vermicelli.

* Grated carrots are optional but give a good bite and also increases the nutritional value.

* For 1 Cup Vermicelli and 1 Cup Rava, 1 Cup curds plus 3/4 Cup water gave perfect texture of the batter which is slightly thick. The amount of water depends upon the curd. Start with 1/2 Cup water and add more only if necessary. Don’t make the batter thin.