Semiya / Vermicelli Idli
A tasty breakfast dish or serve as an evening snack with coconut chutney / sambar / tomato chutney (also an easy preparation without dal and rice) !!! Basic recipe from Simply South by Chandra Padmanabhan.
Makes: 14 - 16 idlis
Preparation time: 30 minutes
Cooking time: 20 minutes
2 teaspoon oil or ghee
1 ½ cup ( Indian (standard measuring cup of 200 ml/ 8 oz capacity) semiya / vermicelli
1 cup sooji (semolina / rawa)
3 cup (2 ¾ - 3 ¼ cup) sour curd
½ teaspoon salt
Heat 1 teaspoon oil / ghee in a pan. Add semiya and roast on a medium to low heat until golden color. Keep aside in a separate bowl.
Heat again 1 teaspoon oil / ghee and roast sooji on a medium to low heat until golden color. Transfer this roasted rawa to bowl containing vermicelli / semiya. Add curd (2 3/4 to 3 1/4 cup) and salt. Batter should be just like idli batter. Adjust the consistency of the batter only with curd. Do not add water. Cover and keep aside for half an hour.
1 tablespoon oil / ghee
1 teaspoon mustard seeds
½ teaspoon jeera (cumin seeds)
½ teaspoon urad dal
2 tablespoon chopped shallots (sambar onion) – optional
2 green chilli, finely chopped
6 curry leaves, chopped
½ - inch piece ginger, finely chopped
12 cashew nut (splits)
1 tablespoon chopped coriander leaves
Heat 1 tablespoon oil / ghee in a frying pan. Add mustard seeds. When they crackle, add jeera, urad dal, shallots (optional), curry leaves, cashew nut splits and ginger. Fry on a low to medium heat until crisp and fragrant. Pour this seasoning over vermicelli batter and gently mix well. Finally mix with chopped coriander leaves.
Grease each idli mould with little oil and fill the idli batter in each mould or cups.
Steam for about 15 minutes on a medium heat in a steamer / pressure cooker ( do not put weight ).
Open the lid and allow to cool naturally. Serve with chutney and sambar.