Vermicelli Idli | वर्मिसेली इडली | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana

Try a different and delicious twist to the classic idli.

VERMICELLI IDLI

Ingredients

1 cup roasted vermicelli
1½ tbsp oil + for greasing
¾ tsp mustard seeds
¾ tsp split skinless black gram (urad dal)
¾ tsp Bengal gram (chana dal)
A pinch of asafoetida (hing)
3-4 green chillies, chopped
7-8 curry leaves
1 cup semolina
1 cup yogurt
Salt to taste

Method

1. Heat oil in a non-stick pan, add mustard seeds, urad dal, chana dal, asafoetida, green chillies, and curry leaves. Sauté for a few seconds and take it off the heat.
2. In a large bowl, add the vermicelli, semolina, yogurt and salt. Add the prepared tempering and whisk till well combined.
3. Add 1 cup water, mix well and set aside for 15 minutes.
4. Grease the idli moulds with oil, add the batter into individual moulds.
5. Heat sufficient water in a steamer, place the idli moulds in it and steam for 10-15 minutes.
6. Dip a spoon in the water and gently de-mould the idlis into a plate.Transfer to a serving plate and serve hot with coconut chutney and sambhar.

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ingredients