Vermicelli Semolina veggie Idli

Name: Vermicelli Semolina veggie Idli
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 3 Cup Vermicelli (Semiya); 3 Cup Semolina (Sooji / Rava); 2 tbsp oil, preferably sesame seed oil; 2 1/2 Cup Curd (Plain Yogurt); 2 tsp Salt/salt to taste; 1/2 tsp Eno Salt/ Baking Soda; 1/2 c yellow bell pepper, chopped; 1 c shredded daikon; 1 c shredded carrots; 1 c finely chopped red onion; 4 Green Chili finely chopped; 1 inch ginger, peeled, shredded; 1/4 Cup Coriander Leaves; For Tempering; 2 tsp Oil; 1 tsp Mustard Seeds; 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu); 1 tbsp urad; Few Leaves Curry; 1 red chili, broken; 1/4 tsp asafetida; 1 inch Ginger Grated

Lakshmi Sridharan Ph D @cook_19872338

USA

Semiya Rava Idli, an instant and quick to make idli without conventional fermentation process. These idli's are soft and fluffy and can be served with Coriander chutney or tomato chutney or idli chili powder. I included shredded carrots, and shredded daikon to enhance flavor, color, texture. nutrient content and taste. easy to make, flavorful and healthy #CA26 #festive flavours #Vermicelli

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30 mins

5 servings

3 CupVermicelli (Semiya)
3 CupSemolina (Sooji / Rava)
2 tbspoil, preferably sesame seed oil
2 1/2 CupCurd (Plain Yogurt)
2 tspSalt/salt to taste
1/2 tspEno Salt/ Baking Soda
1/2 cyellow bell pepper, chopped
1 cshredded daikon
1 cshredded carrots
1 cfinely chopped red onion
4Green Chili finely chopped
1 inchginger, peeled, shredded
1/4 CupCoriander Leaves
For Tempering
2 tspOil
1 tspMustard Seeds
1 tbspSplit Bengal Gram (Channa Dal / Kadalaparuppu)
1 tbspurad
Few LeavesCurry
1red chili, broken
1/4 tspasafetida
1 inchGinger Grated

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Steps

30 mins

1

Make a checklist, keep all ingredients within reach
2

Keep all ingredients within reach
3

Over medium heat dry roast rava in a skillet until it changes color-2 minutes. vermicelli is available as roasted in grocery stores. transfer both rava ad semiya to a mixing bowl
4

Heat oil in a pan. Add mustard seeds and allow it to splutter. Then add bengal gram, urad and red chili
Then add green chili, curry leaves and ginger and roast for few seconds. Stir in onion, Sautee until translucent, about 2 minutes. Stir in asafetida. Add the veggies -bell pepper, carrot and daikon. continue cooking over medium heat, about 3-4 minutes. Turn off the stove.
5

Transfer the contents to the mixing bowl. To that add salt to taste, coriander leaves and mix. Next, add curd and mix well. If needed, add water and adjust the consistency. Stir in eno ; Idli batter is almost ready! Cover and rest for 20 mins. After 20 mins, all the water and curd are absorbed and batter will be thick. Add 1/2 cup of water and stir well. Eno Salt reacts with the batter and batter becomes aerated.
6

Assemble the idli plates on the stand. Place it in the cooker. close the cooker, cook over high heat
Steam cook the idli for about 15 mins. Turn of the stove. Once done, allow the pressure to release completely, remove the idli stand from the cooker. Let the idlies cool. remove the idlies from the plate using a butter knife. transfer them to a serving plate or bowl, Serve wit your favorite chutney., sambar or idli chili powder. I served with Gonkura chutney and onion tomato chutney
7

Let the idlies cool. Remove the idlies from the plate using a butter knife. transfer them to a serving plate or bowl, Serve with your favorite chutney. sambar or idli chili powder. I served with Gonkura chutney and onion tomato chutney, Enjoy

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Lakshmi Sridharan Ph D @cook_19872338

on August 10, 2026 22:08

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography