Vermicelli Idli

 

           Idli is a healthy South Indian breakfast recipe served with coconut chutney and sambar.       So do try out this quick & easy idlis made of vermicelli and surprise your loved ones. They come out real yummy. This is an instant version as there is no soaking, grinding or fermentation required. You can also add some chopped veggies to make them more nutritious. So check out the step by step pictorial recipe to prepare this perfect first meal of the day. 

           This recipe calls for some yoghurt, coriander leaves and a tempering of mustard seeds, curry leaves, urad dal, ginger and green chilies. 

           I have added some semolina to the vermicelli batter for some texture. You may skip if you wish. These two main ingredients are usually dry roasted. However, I stir fried them in a little bit of ghee for some added flavour.

          Some fresh grated coconut also went into the batter, but it is purely optional. Few chopped dry fruits or coarsely ground peanuts can be added for some crunch. 

          To make them fluffy, I added eno fruit salt. However, it can be substituted with some baking soda also. 

          In a nutshell, this is a must try recipe for a change. It is an excellent weekend breakfast as it is something different apart from the regular idlis. In fact, you can enjoy these steam delights anytime of the day. 

Ingredients - 

• 1 cup vermicelli
• 2 tsp. ghee
• 1/3 cup semolina
• salt to taste
• 1 cup yoghurt
• 2-3 tbsp. fresh grated coconut 
• handful of coriander leaves, chopped
• 1 tsp. eno fruit salt

Tempering -

• 1 tbsp. oil
• 1/2 tsp. mustard seeds 
• pinch of asafoetida 
• 1 sprig curry leaves
• 1 tsp. urad dal
• 2 green chilies, chopped
• 1 tsp. ginger, grated

          Heat 1 tsp ghee and stir fry the vermicelli till golden in colour. Keep aside. Heat the remaining ghee and sauté the semolina too till light brown. Keep aside. 

          Mix together the sautéed vermicelli, semolina, yoghurt, coconut, coriander leaves and salt.

          Tempering - Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves, asafoetida and urad dal. Sauté for a few seconds.

          Then add the green chilies and ginger. Sauté for a few seconds more till everything is well fried and then switch off the flame. 

          Pour this tempering over the vermicelli mix. Add some water and prepare a thick batter. Keep aside for 15-20 minutes. 

         Adjust the consistency by adding more water. Just before steaming, add the eno fruit salt and mix well. 

          Spoon into greased idli moulds and steam for 15 minutes. Demould when it cools down a little. Serve with chutney and sambar for a healthy and a nutritious breakfast. 

                       Heat 1 tsp ghee & stir fry the vermicelli till golden in colour. Keep aside.

                      Heat remaining ghee & sauté the semolina till light brown. Keep aside. 

                      Mix the vermicelli, semolina, yoghurt, coconut, coriander leaves & salt.

                    Heat oil & temper with mustard seeds. After it stops spluttering, add the

                    curry leaves, asafoetida and urad dal. Sauté for a few seconds.

                              Add the green chilies and ginger. Sauté for a few seconds more. 

                       Pour this tempering over the vermicelli mix. Add some water and prepare

                       a thick batter. Keep aside for 15-20 minutes. 

                                 Just before steaming, add the eno fruit salt and mix well. 

                                 Spoon into the greased idli moulds.

                                  Steam for 15 minutes. Demould when it cools down a little. 

                      Serve with chutney and sambar for a healthy and a nutritious breakfast.