This original Tarla Dalal recipe can be viewed for free

Semolina and Vermicelli Idlis


by
5/5 stars  100% LIKED IT
1 REVIEW ALL GOOD
Added to 385 cookbooks
This recipe has been viewed 11699 times
  

Semolina and vermicelli idlis are very popular in karnataka, where they make it in such big moulds that one idli will suffice for breakfast! the tempering adds to the aroma, while the cashews provide a crunchy respite in every mouthful. You can add some boiled veggies and coriander to the batter to make it more wholesome.

Add your private note

Preparation Time: 
Cooking Time: 
Makes 16 idlis
Show me for idlis


Ingredients

Method
  1. Heat ½ tbsp of oil in a non-stick pan, add the semolina and roast on a medium flame for 3 to 4 minutes or till the semolina is light pink in colour, while stirring continuously.
  2. Remove from the flame and keep aside.
  3. Heat 2 tbsp of oil in the same pan, add the cashewnuts and sauté on a medium flame for a few seconds.
  4. Remove from the flame and add to the semolina and keep aside.
  5. Heat 1 more tbsp of oil in the same non-stick pan, add the vermicelli and sauté on a medium flame for 2 to 3 minutes, or till it turns light brown in colour.
  6. Remove from the flame and add it to the semolina-cashew mixture.
  7. Add the curds, 1 cup of water and salt and mix well to get a batter of dropping consistency.
  8. Keep aside.
  9. Heat the remaining 1 tbsp of oil in a small non-stick pan, add the urad dal and mustard seeds.
  10. When the seeds crackle, switch off the flame, add the green chillies and curry leaves and sauté for a few seconds.
  11. Add it to the semolina-cashew mixture and mix well.
  12. Add little more water (approx. ¼ cup) and mix well to adjust the batter to dropping consistency.
  13. Just before steaming, add the fruit salt and 1 tbsp of water over the batter.
  14. When the bubbles form, mix gently.
  15. Pour a little batter into each greased idli mould and steam in a steamer for 8 to 10 minutes or till the idlis are cooked.
  16. Cool slightly, demould and serve immediately with coconut chutney.
RECIPE SOURCE : Desi KhanaBuy this cookbook
1 review received for Semolina and Vermicelli Idlis
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
Vinita_Raj, February 25, 2013

The taste of vermicelli and semolina in the idli is great with the sour curds and crunch of cashew-nuts.

See other 5 star, 4 star, 3 star reviews.
See more favourable reviews...

No critical reviews posted for this recipe
Helpful reviews for this recipe
Reviewed February 25, 2013 by Vinita_Raj

The taste of vermicelli and semolina in the idli is great with the sour curds and crunch of cashew-nuts.

Was this review helpful?   


Report this Reported by 1 member
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Grab Green Peas - Choc-A-Block of Nutrients
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Subscribe now

Privacy Policy: We never give away your email