Semolina and Vermicelli Idlis


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5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

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Semolina and vermicelli idlis are very popular in karnataka, where they make it in such big moulds that one idli will suffice for breakfast! the tempering adds to the aroma, while the cashews provide a crunchy respite in every mouthful. You can add some boiled veggies and coriander to the batter to make it more wholesome.

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Preparation Time:    Cooking Time:     Makes 16 idlis
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Ingredients
Method
  1. Heat ½ tbsp of oil in a broad non-stick pan, add the semolina and roast on a medium flame for 3 to 4 minutes or till the semolina is light pink in colour, while stirring continuously.
  2. Remove from the flame and keep aside in a bowl.
  3. Heat 2 tbsp of oil in the same pan, add the cashewnuts and sauté on a medium flame for a few seconds.
  4. Remove from the flame and add it to the semolina and keep aside.
  5. Heat 1 more tbsp of oil in the same non-stick pan, add the vermicelli and sauté on a medium flame for 2 to 3 minutes or till it turns light brown in colour, while stirring occasionally.
  6. Remove from the flame and add it to the semolina-cashew mixture.
  7. Add the curds, 1¼ cups of water and salt and mix well to make a batter of dropping consistency. Keep aside.
  8. Heat the remaining 1 tbsp of oil in a small non-stick pan and add the mustard seeds and urad dal.
  9. When the seeds crackle, switch off the flame, add the green chillies and curry leaves and sauté for a few seconds.
  10. Add it to the batter and mix well.
  11. Just before steaming, add the fruit salt and 1 tbsp of water over the batter.
  12. When the bubbles form, mix gently.
  13. Pour a little batter into each of the greased idli moulds and steam in a steamer for 8 to 10 minutes or till the idlis are cooked.
  14. Cool slightly, demould and serve hot with coconut chutney.

RECIPE SOURCE : Desi KhanaBuy this cookbook
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 on 12 Mar 15 04:53 PM


A new variation of idli, The rice vermicilli and the rava combines so well with each other.And the cashew and tempering to the batter just perfect.
 on 23 Oct 13 01:24 AM


It tasted really nice and everybody at my home loved it. I served it with coconut chutney. Thanks for a nice recipe.
 on 25 Feb 13 03:22 PM


The taste of vermicelli and semolina in the idli is great with the sour curds and crunch of cashew-nuts.