vermicelli 1 cup
rava 1/2 cup
curd/yogurt 3/4 cup
coriander leaves a few
green chilies 2
fresh coconut 2 tbsp
ghee 1 tsp
mustard seeds 1/2 tsp
baking soda A pinch
urad daal 1/2 tsp
curry leaves 4-5
asafoetida A pinch
Salt to taste
Vermicelli Idli - Directions:
Heat ghee and fry vermicelli and rava for around 5-6mins.
Add curd and keep it aside for around 1/2 an hour. If the vermicelli and rava soaks well, the idlis come out very soft. Add more curd if the batter becomes too dry.
Add coconut, salt, coriander leaves and green chilies (cut into small pieces).
Heat oil and add mustard seeds and urad daal when mustard starts popping and urad daal becomes brownish, add curry leaves, baking soda and a pinch of asafoetida. Add this seasoning to the batter and mix well.
Put the batter in greased idli stand and steam them.
Serve with coconut chutney.
If you liked this Vermicelli Idli recipe please share it on the following bookmarking sites
