Vermicelli Nut Idli

Vermicelli Nut Idli

4/5 stars  100% LIKED IT    6 REVIEWS ALL GOOD

Added to 479 cookbooks   This recipe has been viewed 64659 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.

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Vermicelli Nut Idli recipe - How to make Vermicelli Nut Idli

Resting Time:  30 minutes   Preparation Time:    Fermenting Time:  30 min.   Cooking Time:    Total Time:     Makes 24 idlis (24 idli )
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.


Coconut Chutney ( Idlis and Dosas) 
Coriander Onion Chutney 
Mysore Chutney, South Indian Mysore Chutney 
Red Garlic Chutney ( Idlis and Dosas ) 
Tomato Chutney ( Idlis and Dosas) 

Nutrient values (Abbrv) per idli
Energy51 cal
Protein0.9 g
Carbohydrates4 g
Fiber0 g
Fat3.2 g
Cholesterol1.3 mg
Sodium2.7 mg

RECIPE SOURCE : Idlis & DosasBuy this cookbook

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Vermicelli Nut Idli
 on 27 Oct 19 04:13 AM

Yes, it turned of yummy. We all liked it,it''s very different and new idea of vermicelli. Thanks for great recipe.
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Tarla Dalal    Dear Indira, glad you liked the vermicelli idli. Your feedback will help hundred of users to try the recipe.
27 Oct 19 09:48 AM
Vermicelli Nut Idli
 on 28 Sep 16 02:23 PM

i made this recipe and it''s turnout very good... vermicelli get very nice Mouth-feel.... Must try recipe
Vermicelli Nut Idli
 on 27 Sep 16 01:47 PM

something different. will try..never made using vermicelli
Vermicelli Nut Idli
 on 06 Jun 16 06:50 PM

I tried this recipe with brown vermicelli. The idlis came out very well. Goes really well with coconut chutney.
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Tarla Dalal    Hi Sakshi , we are delighted you loved the Vermicelli Nut Idli recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
07 Jun 16 01:28 PM
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.