Resting Time: 30
minutes
Preparation Time: 15 mins
Fermenting Time: 30 mins
Cooking Time: 32 mins
Total Time: 1 hours 47 minutes
Preparation Time: 15 mins
Fermenting Time: 30 mins
Cooking Time: 32 mins
Total Time: 1 hours 47 minutes
Ingredients for Vermicelli Nut Idli
1 cup broken vermicelli (sevaiyan)
1 tbsp broken cashewnuts (kaju)
4 tbsp oil
½ cup semolina (rava)
1 cup curds (dahi)
salt to taste
2 tsp urad dal (split black lentils)
1 tsp mustard seeds ( rai / sarson)
1 tbsp finely chopped green chillies
3 to 4 curry leaves (kadi patta)
a pinch of asafoetida (hing)
2 tsp fruit salt
1 cup broken vermicelli (sevaiyan)
1 tbsp broken cashewnuts (kaju)
4 tbsp oil
½ cup semolina (rava)
1 cup curds (dahi)
salt to taste
2 tsp urad dal (split black lentils)
1 tsp mustard seeds ( rai / sarson)
1 tbsp finely chopped green chillies
3 to 4 curry leaves (kadi patta)
a pinch of asafoetida (hing)
2 tsp fruit salt
Method for Vermicelli Nut Idli Recipe
1. Heat 1½ tbsp of oil in a broad non-stick pan, add the semolina and roast on a medium flame for 3 minutes or till the semolina is light pink in colour, while stirring continuously.
2. Remove from the flame and keep aside in a deep bowl.
3. Heat 1½ tbsp of oil in the same broad non-stick pan, add the vermicelli and roast on a medium flame for 2 minutes, while stirring continuously.
4. Remove from the flame and add it to the semolina. Add the curds, salt and 1½ cups of water and mix well. Cover with a lid and keep aside to rest for 30 minutes.
5. Heat the remaining 1 tbsp oil in a small non-stick pan, add the cashewnuts, urad dal, mustard seeds, green chillies, curry leaves and asafoetida and sauté on a medium flame for a few seconds.
6. Add this tempering to the batter and mix well.
7. Just before steaming, add the fruit salt to the batter and mix gently.
8. Pour a little batter into each of the greased idli moulds and steam in a steamer for 10 to 12 minutes or till the idlis are cooked.
9. Repeat with the remaining batter to make more idlis.
10. Allow the idlis to cool slightly and demould them.
11. Serve hot with sambhar and coconut chutney.
1. Heat 1½ tbsp of oil in a broad non-stick pan, add the semolina and roast on a medium flame for 3 minutes or till the semolina is light pink in colour, while stirring continuously.
2. Remove from the flame and keep aside in a deep bowl.
3. Heat 1½ tbsp of oil in the same broad non-stick pan, add the vermicelli and roast on a medium flame for 2 minutes, while stirring continuously.
4. Remove from the flame and add it to the semolina. Add the curds, salt and 1½ cups of water and mix well. Cover with a lid and keep aside to rest for 30 minutes.
5. Heat the remaining 1 tbsp oil in a small non-stick pan, add the cashewnuts, urad dal, mustard seeds, green chillies, curry leaves and asafoetida and sauté on a medium flame for a few seconds.
6. Add this tempering to the batter and mix well.
7. Just before steaming, add the fruit salt to the batter and mix gently.
8. Pour a little batter into each of the greased idli moulds and steam in a steamer for 10 to 12 minutes or till the idlis are cooked.
9. Repeat with the remaining batter to make more idlis.
10. Allow the idlis to cool slightly and demould them.
11. Serve hot with sambhar and coconut chutney.
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