Vermicelli Nut Idli


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Vermicelli nut idli is the perfect choice for those days when you feel like having idli, but have no batter, or when you wish to have a slightly spicy idli. Made of vermicelli and semolina, tempered graciously with broken cashews, this can be had as a starter or as a full meal.

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Preparation Time: 
Fermenting Time:  30 min.
Cooking Time: 
Makes 12 servings
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Ingredients

1 cup (135 grams) broken vermicelli (sevaiyan)
1/2 cup semolina (rava)
1 cup curds (dahi)
1 tbsp fruit salt
3 tbsp oil
salt to taste
oil for greasing

For The Tempering
1 tbsp broken cashewnuts (kaju)
2 tsp urad dal (split black lentils)
1/2 tsp mustard seeds ( rai / sarson)
4 green chillies , chopped
3 to 4 curry leaves (kadi patta)
a pinch of asafoetida (hing)
1 tbsp oil

Method
  1. Roast the broken vermicelli in 1 1/2 tablespoons of oil till golden brown. Keep aside.
  2. In the remaining 1 1//2 tablespoons of oil, roast the semolina till light brown. Keep aside.
  3. Combine the vermicelli, semolina, curds, salt and 1 1/2 cups of water and keep aside for at least 30 minutes.
  4. To prepare the tempering, fry the cashewnuts and the urad dal in oil till golden brown. Add the mustard seeds, green chillies, curry leaves and asafoetida and fry till the mustard seeds crackle. Pour into the idli batter.
  5. Add the fruit salt and mix well. Immediately pour into greased idli moulds and steam for 10 minutes.
  6. Serve hot with a chutney of your choice.
RECIPE SOURCE : Idlis & DosasBuy this cookbook
1 review received for Vermicelli Nut Idli
1 FAVOURABLE REVIEW

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 Reviewed By
Cooking enthusiastJanuary 28, 2013

The added sourness of curds and the taste of vermicelli with the crunch of cashew-nuts make this a great idli.

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Reviewed January 28, 2013by Cooking enthusiast

The added sourness of curds and the taste of vermicelli with the crunch of cashew-nuts make this a great idli.

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