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.
Ingredients:
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
Salt
Method:
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
Looks yummy! Can you please post your chutney pitto recipe?
I have always heard abt this idli, but never tired it. Now that i have a neat recipe from you, i am surely going to try this in a day or two. Thanks for the same.
My God Shilpa , u r awesome …
Shilpa, I too wanted to blog about this but thought of doing it another time after I saw Shammi’s (Food, in the Main) post 3-4 days back. I really like these idlis.
Thanks Shanta, Aruna, Reena.
Krithika, I too saw Shammi’s post. Still I wanted to post this recipe. There might be few different visitors for my site and they might not be knowing about what has been posted in other sites. This is what one of my friend told me (who is also a regular reader to my site).
Shilpa, this looks and sounds really easy. I will put it on my must-try list. This week we are eating mainly American food as we have guests. Maybe over the weekend!
your vermicelli idlis look so good and is an easy recipe to follow. I am sure to try it… maybe weekend breakfast. Thanks for sharing.
Shilpa, is Asafoetida also added to the tadka ?
Reshma, Yes, Asafoetida is added. It was a typo, I have updated the post. Thanks.
Thanks shilpa, that was a quick response. I have added both haldi and asafoetida to the tadka :-), i am baking them now.
Great one…I would have had no idea abt it…if u had not put a column of ‘revisited recipes’ !! Good idea! I am collecting a no of recipes to serve my Ammi when Iam going to home this time..this should surely win her applause!! Tnx for sharing!
DEAr SHILPA,
my mom 2 used 2 make these idlis.i hv a suggestion 2 mk it evn fluffier & lighter.instead of bakin soda,add 1 satchet ENO {regular} jst b4 steaming & c the difference.mix the eno well in2 the batter
put batter till it reaches 1/2 the idli cup.it swells it it reaches the rim.
HI shilpa,
just browsed through ur sites and found out great brkfast recipes.well i have some queries regardign rava & vermicelli idlis.cn u get some pictures of the same,i mean of the batter,just to c how they look like.i dnt have a blogsite,but cooking is my passion and hobby.
thanks for the wonderful recipes.
Regards
Sweety
Shilpa: Rutu, when I cook these next time, I will try to click pictures in steps. I am sure if you follow the the measurements, it will work out just fine.
I loved the recipe when I tried it and put it on my website too at http://tryoutcook.blogspot.com I hope you dont mind. I did credit your name and provided a link to your site. Please let me know if you have any objections with it.
Shilpa: TC, its okay if you have posted this recipe on your blog. But usually it is always good to write in your own words and copy and paste. Btw…I saw your post and wheat sooji means the sooji used for making upma.
which vermicelli rice or wheat one which you are using here to make idli……… watering in mouth ….. thank for recipe i try this in this weekend.
Shilpa: Its the Wheat vermicelli Sushma. However you can make same with rice vermicelli too.
i made this vermicilli idli today…tasted wonderful….it was soft,but firm(not hard).I mean it wasn’t as fluffy as the plain idlis. Are they supposed to be like that only or i kept it for more than 30 minutes and added about 3/4 cup curds and later about 1/2 cup..is that the reason?
Shilpa: Yes they are not as fluffy as normal idlis. They are supposed to be soft and firm. Add a little cooking soda if you feel they are too hard. More curd should not cause any problem.
hi .. well this the gud sight .. to know abt the recipes .of our favourite dishes ..
I like this site and it really excellent for those who are newly married and inexperience housewife. I would like to contribute my receipe and daily tips. It is possible to send? and how.
Regards
Cema
Hi Shilpa,
My mom- Kavita is a regular visitor of your blog and she is the one who suggested me the same. Since then I have been a silent visitor of your blog and really appreciate your recipes.
I wanted a quick,yummy and different kind of a snack to be prepared, n my mom suggested Vermicili Idli from your blog. I must say, i tried it out and it has come out really good. We just loved it. Thanks for sharing such an easy recipe and keep going! 🙂
dear shilpa,
i have a great problem of idli maker. i.e i dont have idli maker and here where i stay it is not available so plz if u can send me subsitute of idli maker as i like idlis very much and i love to make it.
plz send me some ideas
shilpa
Shilpa: Shilpa, check out if you get small steel bowls. I make idlis in bowls these days. Aayi also makes it in cooker vessels and then cuts into square pieces.
hello shilpa,
last night i made your vermicelli idlis..what should i say..super duper hit all the way…
i had a couple of them left over so i cut them into bite sized chunks and smeared some onion and chilli paste and salt..then i sauted it in little oil…wow what a yummy treat that was.i made that for my self and my hubby n kids gobbled it all up:(…thanx a ton for the beautiful recipes.
Hi Shilpa,
My first attempt at making these idlis wasn’t so good, but I tried it again this morning. We just finished breakfast. My hubby and I loved the idlis. So I thought of commenting on this right away. Thanks a ton!
Hi….just luv ur site…this one looks yummy…But how long do we need to steam it?
As much as you steam idlis
Hi Shilpa,
Firstly, what you are doing with this website is amazing and commendable. I am a GSB Konkani and almost all of the dishes you have on your site i can relate to. I have seen my amma making them but had never tried before i was married. Now here in California with no relatives or amma to run to for help or guidance,and the kitchen to myself and the enthusiasm to try all those recipes and then some, your site really is very encouraging and brings in me the confidence to make them. So thank you for that. I am sure many of your fans will agree with me on that. 🙂
That said, i tried the Vermicilli idli and i must say it came out simply superb. The only addition that i made was while i was preparing the seasoning,i also added a few cashews and roasted them in the oil and added them along with the others. It was my take on the MTR Rava Idli. But that apart, the rest was as you said and the end result, my husband licking his fingers and appreciating my effort. Now what more can i say? 🙂
I am going through your other recipes and plan to make them as and when its convenient for me. Please put more such wonderful traditional and not so traditional recipes and you have me as your fan.
Hii
I am now to cooking…. I tried couple of dishes from your website.. Came out well.. and Shilpa, must say.. Great Write up..
Thanks
Hi Shilpa,
I stumbled across your blog randomly today…and lady am I glad I did. My husband is from Bangalore and I’m from Bangladesh so you can guess I’ve got no idea about South Indian foods except dosa and the usual idlis. I’m going to try this vermicelli ASAP and I know I’ll be pampered for quite a while if I make these for him. Thanks soo much. Much appreciate for the time and effort you bloggers take to keep us lazy ones busy with mouth watering recipes 🙂
Hi Shilpa,
The dish sounds yummy :). I have a question : Will the idlis be fluffy enough even if we don’t add the baking soda?
Without soda, it won’t be very fluffy. Soda gives better result
I want to try this tomorrow. Have a fe questions –
1. Can I use roasted vermicelli and roasted rava we get in the store? Or is it better to roast it in ghee?
2. If I roast in ghee, do I have to let it cool down completely before adding yogurt?
3. Also the tadka , can I add it directly to the mixture when it’s hot or do we have to cool it and then add?
My concern is since we are adding yogurt it might curdle when we add anything hot. Please let me know.
SK,I haven’t tried roasted vermicelli & rava. So can’t tell how it would be. Yes, let it cool before adding yogurt(updated recipe above). You can add tadka any time.
I added lil grated carrot !!! It tasted great!! Thanks for the nice recipe.