Semia Idly / Vermicelli Idly

in Breakfast

 

 

 

Idly is staple diet , in South Indian households . This steamed preparation,  is liked by one and all . However,  instead of rice , sometimes semolina or vermicelli is used to make make idlies. Vermicelli or Semia is a very tasty preparation and eaten with chutney or sambar .

The preparation is not very elaborate and can be made very easily in half an hour or so .

Ingredients

  1. Semia or Vermicelli  2 cups
  2.  Semolina  / Rava   1/2 cup
  3. Oil / Ghee  2 tablespoons
  4. Curd 1 cup ( sour )
  5. Mustard 1 teaspoon
  6. Green chilies 4 ( finely chopped )
  7. Grated ginger 1 teaspoon
  8. Curry leaves few
  9. Coriander leaves ( chopped )  half handful
  10. Urad Dal ( optional)  1 teaspoon
  11. Cashewnuts  2 tablespoons ( optional)
  12. Salt 1 teaspoon

Method

  • In a kadai heat oil or ghee . Add mustard,  when it heats up. Add green chilies, ginger ,urad dal, curry leaves , cashewnuts and stir .
  • Add Semia / Vermicelli and Semolina and shallow fry till  light brown  ot for three to four minutes in low heat .
  • Add sour curd , salt and coriander leaves and mix well .
  • If the batter is too thick add little hot water . The batter should be thick and flowy , but not too loose .
  • Grease the  Idly vessel .  Add 2 cups of water in the idly steamer and heat it . Pour the batter into idly molds and steam in idly steamer for 10 to 12 minutes.
  • When cool , remove the idlis with a spoon from the molds and serve hot.