Semiya (Vermicelli) Idli

by Kamala on January 10, 2010


Semiya_Vermicelli_Idli_1 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


  • 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

Semiya_Vermicelli_Idli_2 Semiya_Vermicelli_Idli_3


  • 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).

Semiya_Vermicelli_Idli_4 Semiya_Vermicelli_Idli_5

  • 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.

Semiya_Vermicelli_Idli_6 Semiya_Vermicelli_Idli_7

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

Semiya_Vermicelli_Idli_8 Semiya_Vermicelli_Idli_9

  • 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.

Semiya_Vermicelli_Idli_11 Semiya_Vermicelli_Idli_12



  • Sour curd gives better taste.

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