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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Resting Time:  30 minutes   Preparation Time:    Fermenting Time:  30 min.   Cooking Time:     Makes 24 idlis
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  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.

RECIPE SOURCE : Idlis & DosasBuy this cookbook
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 on 24 Jan 15 02:01 PM

I had tried vermicelli upma, but vermicelli idli is something different. It is so soft and fluffy. Vermicelli gives a nice mouth-feel. Also it is instant so its more helpful.. Tastes best with our regular chutney and sambhar.
 on 28 Jan 13 11:34 AM

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