Ragi Semiya Idli, Vermicelli Idli recipe, Instant breakfast recipe with step by step picture
 
Prep time
Cook time
Total time
 
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Recipe type: Breakfast
Cuisine: Indian
Serves: 9 idlis
Ingredients
  • 180g Vermicelli
  • 100g carrot,
  • 1 medium-sized onion,
  • coriander leaves.
  • a tsp of oil,
  • 1 tsp mustard seeds,
  • ½ tsp urad dal
  • salt
Instructions
  1. Soak 180g Vermicelli in water for just 10 mins, once it becomes soft drain the water and set it aside.
  2. Finely chop 100g carrot, 1 medium-sized onion, and coriander leaves.
  3. Heat a pan with a tsp of oil, add 1 tsp mustard seeds, ½ tsp urad dal. Let the mustard seeds splutter.
  4. Add onion saute well. Add carrots saute well. Add in salt, cook till the carrots become soft. Drain the water from the ragi vermicelli, add it into a bowl, add the sauteed vegetables, coriander seeds, and salt.
  5. Add 2 tbsp curd mix well. Grease the idli plate, keep roasted cashews(optional) in each mold. fill each mold with vermicelli mix.
  6. Stem the Vermicelli Idli in an Idli steamer for 10 mins. After 10 mins, take out the idli plates. Keep it for a few seconds and then using a spoon remove the idlis. Initially, after steaming if you tough the idlis you feel sticky on top but once it cools down you will get soft vermicelli idlis.
  7. Ragi vermicelli idlis go well with Coconut Chutney or kara chutney Here is my Chutney recipe collection. Do check if you are interested.
Notes
Don't soak the vermicelli for more than 5 to 10 mins in water. it will become soggy.
don't add more curd or water, if the batter is too tight add little water and adjust.
Recipe by Prema's Culinary at http://www.premascook.com/2021/07/ragi-semiya-idli-vermicelli-idli-recipe.html