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 24 idlis
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Ingredients

Method
  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 the remaining 1½ tbsp of oil in the same pan, add the vermicelli and sauté on a medium flame for 2 minutes, while stirring continuously.
  4. Remove from the flame and add it to the semolina , also add the curds, salt and 1½ cups of water and mix well. Cover and keep aside for 30 minutes.
  5. To prepare the tempering, heat the 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 the tempering to the batter and mix well.
  7. Just before steaming, add the fruit salt 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. Cool slightly and demould.
  10. Repeat steps 8 and 9 to make 1 more batch.
  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.