Semolina and Vermicelli Idlis

Semolina and Vermicelli Idlis

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Semolina and vermicelli idlis are very popular in karnataka, where they make it in such big moulds that one idli will suffice for breakfast! the tempering adds to the aroma, while the cashews provide a crunchy respite in every mouthful. You can add some boiled veggies and coriander to the batter to make it more wholesome.

Semolina and Vermicelli Idlis recipe - How to make Semolina and Vermicelli Idlis

Preparation Time:    Cooking Time:    Total Time:     Makes 16 idlis
Show me for idlis

  1. Heat ½ tbsp of oil in a broad non-stick pan, add the semolina and roast on a medium flame for 3 to 4 minutes or till the semolina is light pink in colour, while stirring continuously.
  2. Remove from the flame and keep aside in a bowl.
  3. Heat 2 tbsp of oil in the same pan, add the cashewnuts and sauté on a medium flame for a few seconds.
  4. Remove from the flame and add it to the semolina and keep aside.
  5. Heat 1 more tbsp of oil in the same non-stick pan, add the vermicelli and sauté on a medium flame for 2 to 3 minutes or till it turns light brown in colour, while stirring occasionally.
  6. Remove from the flame and add it to the semolina-cashew mixture.
  7. Add the curds, 1¼ cups of water and salt and mix well to make a batter of dropping consistency. Keep aside.
  8. Heat the remaining 1 tbsp of oil in a small non-stick pan and add the mustard seeds and urad dal.
  9. When the seeds crackle, switch off the flame, add the green chillies and curry leaves and sauté for a few seconds.
  10. Add it to the batter and mix well.
  11. Just before steaming, add the fruit salt and 1 tbsp of water over the batter.
  12. When the bubbles form, mix gently.
  13. Pour a little batter into each of the greased idli moulds and steam in a steamer for 8 to 10 minutes or till the idlis are cooked.
  14. Cool slightly, demould and serve hot with coconut chutney.
Nutrient values (Abbrv) per idli
Energy88 cal
Protein1.5 g
Carbohydrates8.5 g
Fiber0.1 g
Fat5.2 g
Cholesterol1 mg
Sodium3.1 mg
Semolina and Vermicelli Idlis Video by Tarla Dalal


Semolina and Vermicelli Idlis
 on 16 Apr 20 09:35 AM

this recepie is quick nand easy to make, tastes good. thanks sarla ji.
Tarla Dalal
16 Apr 20 11:57 PM
   Thank you for your feedback Nirmala. Happy cooking.!
Semolina and Vermicelli Idlis
 on 24 Sep 17 04:21 AM

I tried this recipe with daliya instead of rava and it came out extremely well.
Tarla Dalal
25 Sep 17 08:45 AM
   Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Coking !!
Semolina and Vermicelli Idlis
 on 22 Jun 16 01:01 PM

Looks like a v.nice variation for idlis..What can we substitute for fruit salt?
Tarla Dalal
22 Jun 16 03:58 PM
   Hi Merlin, There is no substitute for eno as it makes the idlis soft and rise.
Semolina and Vermicelli Idlis
 on 19 Jun 16 12:51 PM

instruction 1 and 5 seemed to be repeat. clarify
Tarla Dalal
20 Jun 16 08:48 AM
   Hi Venkat, Step 1 is saying to roast the semolina and step 5 is saying to roast the vermicelli.
Semolina and Vermicelli Idlis
 on 12 Mar 15 04:53 PM

A new variation of idli, The rice vermicilli and the rava combines so well with each other.And the cashew and tempering to the batter just perfect.
Semolina and Vermicelli Idlis
 on 23 Oct 13 01:24 AM

It tasted really nice and everybody at my home loved it. I served it with coconut chutney. Thanks for a nice recipe.
Semolina and Vermicelli Idlis
 on 25 Feb 13 03:22 PM

The taste of vermicelli and semolina in the idli is great with the sour curds and crunch of cashew-nuts.