Vermicelli Idly

admin, April 3, 2015

Serving Size: 2-3

Ingredients:

  1. 1 cup vermicelli
  2. 1/2 cup rava(wheat sooji)
  3. 
3/4 cup curd/yogurt
  4. 
3-4 strands coriander leaves
  5. 
2-3 green chilies
  6. 
2 tbl spns fresh/frozen coconut
  7. 1 tea spn ghee
  8. 
1/2 tea spn mustard seeds
  9. 
A pinch baking soda
  10. 1/2 tea spn urad daal
  11. 
4-5 curry leaves
  12. A pinch asafoetida
Salt

 

Directions:

  1. Heat ghee and fry vermicelli and rava for around 5-6mins. Let them cool to room temperature.
    Add curd and keep it aside for around 1/2 an hour. If the vermicelli and rava soaks well, the idlis come out very soft. Add more curd if the batter becomes too dry.
  2. 
Add coconut, salt, coriander leaves and green chilies (cut into small pieces).
Heat oil and add mustard seeds and urad daal when mustard starts popping and urad daal becomes brownish, add curry leaves, baking soda and a pinch of asafoetida. Add this seasoning to the batter and mix well.
  3. Put the batter in greased idli stand and steam them.
  4. Serve with chutney pitto/powder.
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