March 27, 2013

Instant Vermicelli Idli

Vermicelli - 1 1/4 cup
Semolina - 1 cup
Sour curd - 2 cups
Onion - 1 (chopped)
Curry leaves -  few (chopped)
Green chillies - 2-3
Channa dal - 2 tbsp
Cashew nuts - 1 tbsp (chopped)
Kishmish - 1 tbsp
Baking powder - 1/4 tsp
Salt to taste
Oil - 3 tbsp


  • Soak channa dal for 1 hour and drain the water.
  • Fry semolina and vermicelli separately in 2 tbsp of oil till aroma comes. Keep aside to cool.
  • Heat the remaining 1 tbsp of oil and fry the chopped onions till brown.
  • Add chopped green chillies, curry leaves, channa dal, cashew nuts and kishmish and salt. Fry for i minute, stirring constantly. Keep aside to cool.
  • Beat the curd and mix all the ingredients, baking powder to it. Mix properly.
  • Grease the idli mould and pour idli mixture into each mould.
  • Place the idli plates in cooker and steam cook in high flame for 10 minutes and in low flame for 5 minutes.
  • Serve hot with coconut chutney.

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