Vermicelli Nut Idli

Vermicelli Nut Idli

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

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.

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:    Total Time:     24Makes 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.

Vermicelli Nut Idli recipe with step by step photos

What are Idlis?

  1. 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.
  2. There are different variants of Idli, made using different combinations of grains and lentils. You can try the Rice and Moong Dal IdliBarley IdliPoha IdliCooked 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.
  3. 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!
  4. 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!
  5. 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!

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

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

Login Name

Forgot Login / Password?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 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.
| Hide Replies
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.
| Hide Replies
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.