Vermicelli Nut Idli

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 443 cookbooks   This recipe has been viewed 34050 times

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.

Add your private note

Vermicelli Nut Idli recipe - How to make Vermicelli Nut Idli

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

  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
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Peppy Chutneys to Jazz up Your Meal

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Vermicelli Nut Idli
 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.
Vermicelli Nut Idli
 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.