Vermicelli Nut Idli
by Tarla Dalal
Added to 480 cookbooks
This recipe has been viewed 85677 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.
Method- 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.
- Remove from the flame and keep aside in a deep bowl.
- 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.
- 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.
- 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.
- Add this tempering to the batter and mix well.
- Just before steaming, add the fruit salt to the batter and mix gently.
- 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.
- Repeat with the remaining batter to make more idlis.
- Allow the idlis to cool slightly and demould them.
- Serve hot with sambhar and coconut chutney.
Vermicelli Nut Idli recipe with step by step photos
-
What are Idlis? Idli is considered to be one of the healthiest breakfasts in Indian cuisine. Although it is traditionally a South Indian snack, it has now become extremely popular all over the country – and with good reason too. Idli is a steamed food, made with with a fermented batter of rice, urad dal and fenugreek seeds. White and fluffy, it is a delight to bite into. It has a mellow flavour, which gives scope for the accompaniment to shine. Idli is a standard South Indian breakfast item in the South, supplemented with a small quantity of some other dish. What varies is the accompaniment. Usually, Idli is served with Sambar and one or more chutneys such as Coconut Chutney, Coriander Chutney or Tomato Chutney. When in a hurry, the Idli is served with dry chutney powders like Idli Milagai Podi, Coconut Powder or Curry Leaves Powder.
-
There are different variants of Idli, made using different combinations of grains and lentils. You can try the Rice and Moong Dal Idli, Barley Idli, Poha Idli, Cooked Rice Idli and Palak Moong Dal Idli. Likewise, you can also add spices, herbs and veggies to the idli batter to make variants such as the Kanchipuram Idli and Paneer Vegetable Idli. Not all idlis require you to soak, grind and ferment the batter. You can also make Instant Idli recipes like you make Instant Dosas and Instant Dhoklas. The most famous example of a quick and instant idli is the Rava Idli or Suji Idli. Vermicelli Nut Idli and Palak Rava Idli extend the idea of quick Suji Idli with exciting twists! Instant Bread Idli and Dal Vegetable Idli are other instant idlis worth a try.
-
Like dosas and chapatis, idlis can also be stuffed with exciting fillings! Try the Stuffed Potato Idli and Double Decker Idlis Stuffed with Potato and Chutney. Such idlis make wonderful evening snacks. Treat your kids to the Stuffed Rava Idli Vegetable Sandwich when they come home from school and watch them finish it off without any fuss!
-
If you have some idli batter on hand, it becomes very easy to quickly conjure up a meal for your family. Idli can be served not just for breakfast, but also as an evening snack or for dinner, depending on the form it is cooked in and what it is served with. Regular Idli stays soft and fluffy for a long time if made properly. It can be carried in the dabba, or even taken along while travelling. Just smear a little oil on the idlis and coat them with Idli Milagai Podi, and it becomes a one-dish meal that is handy to eat on-the-go!
-
You can use your idli batter to make other snacks like Dosa and Appe. You can also turn your leftover idlis into exciting munchies like the Idli Upma or Spicy Tava Idli! See, a jar of idli batter in the fridge makes life so easy!
Other Related Recipes
Accompaniments
Nutrient values (Abbrv) per idli
| Energy | 51 cal |
| Protein | 0.9 g |
| Carbohydrates | 4 g |
| Fiber | 0 g |
| Fat | 3.2 g |
| Cholesterol | 1.3 mg |
| Sodium | 2.7 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe