Vermicelli Or Semya Iddly's

by Pearlie

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Vermicelli or semya iddly's offer a nice variation to the typical rice and lentil based idli recipe. Here the roasted vermicelli is made into a batter along with cashews and semolina and then steamed soft, flavourful and textured idlys.

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Vermicelli Or Semya Iddly's recipe - How to make Vermicelli Or Semya Iddly's

Tags

Steamer

Preparation Time: 30 Cooking Time: 20mins Total Time: 50 mins
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Ingredients

1 1/2 cups vermicelli (seviyan)
1/2 cup semolina (rava)
2 cups sour curds (dahi)
2 to 3 green chillies, finely sliced and deseeded
chopped curry leaves (kadi patta)
2 to 3 whole dry kashmiri red chillies , broken up
1 small piece of ginger (adrak), grated
1 1/2 to 2 tbsp broken cashewnuts (kaju) or as desired
1 1/2 tbsp chana dal (split Bengal gram)
1/4 tsp baking powder
salt to taste
2 to 3 tbsp oil
water if necessary
salt to taste
1/2 tsp asafoetida (hing) powder

Method

Fry the rava & semya separately in 2 tbspns oil till nice & brown
Keep aside to cool.
Heat the remaining oil & fry the green chillies, mustard seeds,curry leaves,dry chillies, asafetida pwd; channa dhal & fry,
When the dhal is becoming brown add the cashewnuts & fry till brown remove from fire and add to the fried semiya & rava.
Beat the curds, add the baking powder, fried rava & semya mixture, add salt, mix once again & keep.
Now grease the iddly trays & pour the batter into each mould & steam in the iddly vessel or cooker for 8-10 mins.
Like for iddly’s. after 8-10 mins. remove the vessel from flame & let it cool for a few mins, remove the iddly’s & serve with coconut chutney, sambar, or any gravy dish.
This dish could be eaten for breakfast or for tea time.