Vermicelli / Semiya Idli Recipe

Idli Semolina
Vermicelli / Semiya Idli Recipe

Vermicelli is an amazing versatile food ingredient which has noodle like texture. You can make an excellent breakfast when you need some refreshment of taste. Vermicelli / Semiya Idli is made with the same general idli making recipe.

Recipe Cuisine: South Indian
Total Time (Minutes): 20
Servings: 2
  • Dry Roast Vermicelli – 1 cup
  • Rava- ½ cup -You can make without rava too
  • Curd - 1 cup
  • Grated Carrot - 1 tbsp
  • Chopped Curry leaves - 6 to 8
  • Few Coriander Leaves Chopped
  • Mustard seeds - 1 tbsp
  • Asafoetida - a pinch
  • Oil - 3 tbsp
  • Salt to taste
  • Water as needed
  • Eno Salt- 1 Teaspoon
  1. In a glass bowl, add rava, vermicelli, curd, carrot, salt & water mix well (general Idli batter consistency) and leave it for 5 to 10 minutes.
  2. Now heat oil and make seasoning (Asafoetida, Curry leaves, Mustard seeds) and pour it into the batter.
  3. Turn off heat then add chopped coriander leaves. Add these seasoned ingredients to the rava semiya batter mixture. Add Eno salt & mix once only. Don't Overmix.
  4. Heat idli cooker with water & let it boil. Then grease idly plates with oil, pour batter in each cavity, then place it in boiling water, cover lid and steam it for 10 min.
  5. Serve hot.
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