Vermicelli idli

This recipe was long time due. When we came here, I was not having the idli stand. So I used to cook in normal cooker vessels. Though there is no change in taste, those idlis didn’t look good. So I finally purchased a stand last week.

My mom always prepared this idli for evening snack. We used to return from school at 5.30 or so and would demand something good to eat. So she always kept ready very delicious dishes like this. I prepare this for breakfast, as evening snack is something difficult to fit in our busy schedule.

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

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.
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.
Put the batter in greased idli stand and steam them.
Serve with chutney pitto/powder.

Serves : 2-3
Preparation time : 20min

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