The Idli Project
Vermicelli Idli
Ingredient Innovations

Vermicelli Idli

also called Semiya Idli · Rava Semiya Idli

A quick instant idli built on roasted vermicelli and rava - colourful with grated carrot, ready in well under an hour.

Pan-South Indian - instant breakfast

Image: Cooking From Heart - Rava Semiya Idli · Blog photo · small "Cooking from Heart" logo

A fast, instant idli built on roasted vermicelli and rava with curd to tang. The aromatic tempering of mustard, dals, ginger and chilli - poured into the batter rather than the pan - is what carries the flavour, and a roasted cashew at the bottom of each mould becomes a golden cap on the finished idli.

Often gilded with a handful of grated carrot for colour. Done from start to finish in well under an hour.

The Recipe

Yield · ~15 idlis

Effort profile

Soak4–5 hours
Ferment8–10 hours
Steam8–10 minutes
Steps8

Each axis is scaled against the longest example in the archive.

Soak4h 30mFerment9hSteam9mSteps8

Ingredients

Batter

  • 1 cup rava (semolina)
  • ½ cup vermicelli
  • 1 tsp oil (for roasting vermicelli)
  • 1 cup curd (slightly sour)
  • ½ cup water
  • 2 tsp coriander, chopped
  • ½ tsp baking soda or Eno
  • Salt to taste
  • 15 cashews

Tempering

  • 2 tsp oil
  • 1 tsp mustard seeds
  • ½ tsp urad dal
  • ½ tsp chana dal
  • Pinch of asafoetida
  • 1 green chilli, finely chopped
  • 1 inch ginger, finely chopped
  • Few curry leaves
  • ½ tsp turmeric

Method

  1. 1.

    Dry-roast rava until aromatic; transfer to a bowl.

  2. 2.

    Roast vermicelli with 1 tsp oil until golden; cool and add to bowl.

  3. 3.

    Stir in curd.

  4. 4.

    Heat oil for tempering; add mustard, dals, asafoetida, chilli, ginger, curry leaves and turmeric. Pour over the rava-vermicelli; add coriander and salt.

  5. 5.

    Add water gradually for a thick batter. Rest 20 minutes.

  6. 6.

    Just before steaming, fold in baking soda / Eno until frothy.

  7. 7.

    Place a cashew in each greased mould; pour batter; steam 8–10 minutes on medium.

  8. 8.

    Rest 5 minutes; unmould.

Serve with

coconut chutneysambar

Notes

A handful of grated carrot in the batter is a popular addition - adds colour and fibre. Use fine vermicelli; thick noodles don't bind into the batter.

Adapted from hebbarskitchen.com.