Vermicelli Idli

About Vermicelli Idli

Ingredients

• Roasted vermicelli 2 cups
• Oil 2 tsps + to grease
• Mustard seeds 1 tsp
• Curry leaves 8 to 10
• Asafoetida ¼ tsp
• Medium onion, finely chopped 1
• Ginger, finely chopped 1 tsp
• Green chillies, finely chopped 1 tsp
• Green peas, blanched 1 cup
• Cabbage, finely chopped ½ cup
• Carrot, finely chopped 1 cup
• Buttermilk 2 cups
• Salt to taste
• Fresh coriander a few sprigs
• Roasted cashewnuts 10 to 12

How to Make Vermicelli Idli (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add mustard seeds, curry leaves and asafoetida and saute till the seeds splutter. Add onion and saute till onion turns a light golden. Add ginger and saute till fragrant.
2. Add vermicelli, mix and saute for 2-3 minutes. Add green chillies, green peas, cabbage and carrot. Reduce heat, mix well and cook till the vegetables become a little soft.
3. Add buttermilk and mix well. Add salt, mix and cook till the vermicelli becomes a little soft.
4. Chop coriander leaves finely. Add roasted cashewnuts and coriander leaves and mix well. Let the mixture rest for 10 minutes.
5. Heat sufficient water in a steamer. Lightly grease the idli moulds. Put some vermicelli mixture in each dent. Keep the moulds in the steamer, cover with the lid and steam for 15-20 minutes. Let the moulds remain in the steamer for 5-10 minutes.
6. Bring them out and demould the idlis and arrange them in a serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps