Semiya (Vermicelli) Idli

Semiya (Vermicelli) Idli is an instant idli that requires no soaking or grinding. Semiya is roasted and added in sour curd with some spices to make idli. I used roasted vermicelli with proportion of vermicelli and curd water mix as 1:1. You can make it more tasty and healthy by adding some vegetables.

Serves: 6 to 8

Cooking time: 45 minutes approximately

Ingredients

• Roasted Semiya – 4 cups
• Sour curd – 4 cups
• American sweet corn – 1 heaped table spoon
• Green peas (frozen) – 1 heaped table spoon
• Carrot chopped – 1 heaped table spoon
• Chopped ginger – 1 table spoon
• Chopped green chilli – 1 table spoon
• Curry and coriander leaves chopped – few
• Cashew nut – few for garnishing (optional)
• Salt – as per taste
• For seasoning
  • Bengal gram – ½ tea spoon
  • Mustard – ½ tea spoon
  • Urad dal – ½ tea spoon
  • Black pepper – ½ tea spoon
  • Asafetida – pinch
  • Oil – 1 table spoon

Method

• Beat curd with 2 cups of water; add semiya and salt and keep it for 20 minutes.
• Add peas, corn, carrot (keep some for garnishing).

• Heat a pan, do the seasoning, add chopped ginger, green chilli, curry leaves, coriander leaves and fry for few seconds; mix this in semiya; fry and keep cashew nut for garnishing.

• Apply some oil in idli mould, fill it up with semia batter and steam cook it for 8 to 10 minutes or till done.

• Garnish and serve hot with Chutney, Sambar.

• If you want still softer Semiya Idli, add more curd in proportion 1:1½ and steam it. Here are photographs without garnishing.

Tips

• Sour curd gives better taste.