upvas sabudana vada recipe | Maharashtrian style sabudana vada | Gujarati farali sabudana vada | sabudana vada for navratri | with with 39 amazing images.
upvas sabudana vada recipe | Maharashtrian style sabudana vada | Gujarati farali sabudana vada | sabudana vada for navratri is an all time favourite vrat recipe. Learn how to make Maharashtrian style sabudana vada.
To make upvas sabudana vada, combine all the remaining ingredients in a bowl and mix well. Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2”) diameter flat round. Keep aside. Heat the oil in a kadhai and deep-fry the wadas on a medium flame till they turn brown in colour from both the sides. Drain on absorbent paper. Serve hot with fresh sweet curd.
A very famous faraal food from the maharashtrian repertoire, the Maharashtrian style sabudana vada can either be relished as a quick snack or as a whole meal along with curd!
Sabudana vada for Navratri is a signature dish for not only during Navratri, but during most festivals when people fast. It is also a memorable experience as it is enjoyed by many during the monsoon. You can also try other sabudana recipe like sabudana khichdi.
The potatoes and peanuts both act as binding agents, while also lending the crispy texture to these Gujarati farali sabudana vada. We have not used coriander to make these vadas, as many of us do not consider it in the list of upvas foods. However, if you eat, you can add it.
Tips for upvas sabudana vada. 1. Using coarsely crushed peanuts is very important to get the perfect crispiness of these vadas. 2. While frying the vadas, ensure that the oil is hot and also keep the flame medium so they don’t burn. 3. If you wish you can shape the vadas and refrigerate for a few hours, but deep fry them only before serving.
Enjoy upvas sabudana vada recipe | Maharashtrian style sabudana vada | Gujarati farali sabudana vada | sabudana vada for navratri | with step by step photos. moong dal tikki recipe | moong dal vegetable kebab | healthy moong dal paneer cutlet | with 40 images.
moong dal tikki is a healthy Indian starter to serve. Learn to make moong dal vegetable kebab.
Cooking with very little oil can create wonders, when the other ingredients are perfectly chosen – and this moong dal vegetable kebab is a perfect example of this art.
Did you ever imagine preparing crispy, succulent moong dal tikki using such little oil? Well, see for yourself how the marvelous mix of moong dal and paneer with ragi flour and spices lends itself to the preparation of tasty moong dal vegetable kebab.
Protein-packed moong dal paneer cutlets that please the palate and maintain your bones cells!
Tips for moong dal tikki. 1.If you don't drain the water from the moong dal well, then the moong dal cutlet will not bind. Ensure you have drained the water properly. 2. Cooking tikki's on a low flame is important as we are not deep frying the tikki's. 3. Moong Dal is cooked. When you press the dal it's a little crunchy and this is the perfect texture you need to make moong dal tikki.
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carrot cheese toast recipe | carrot and cheese fingers | easy carrot cheese toast sandwich | cheesy carrot toast | with 18 amazing images.
carrot cheese toast recipe | carrot and cheese fingers | easy carrot cheese toast sandwich | cheesy carrot toast is a perfect kids starter. Learn how to make cheesy carrot toast.
To make carrot cheese toast, combine the carrot, ¼ cup of cheese, butter, tomato ketchup and salt and mix well. Keep aside. Divide the mixture into 4 equal portions. Spread a portion of the mixture on each bread slice, spread it evenly over it. Sprinkle the remaining cheese evenly over it. Bake it in a pre-heated oven at 200° c (400°f) for 10 minutes. Cut each toast into 3 equal pieces. Serve immediately.
Grated carrot and cheese make fantastic toppings for toasted bread as they contrast beautifully with each other in colour and flavour, and fuse so beautifully with each other and with the toast when baked and served in the form of easy carrot cheese toast sandwich!
The well-matched flavours of carrot and cheese are enhanced by the addition of a little tomato ketchup, which contributes an element of tanginess to this cheesy carrot toast.
When kids come home hungry serve this quick and ideal finger food that is a filling snack as well. You can cut these carrot and cheese fingers in different shapes and sizes to make it look attractive.
Tips for carrot cheese toast. 1. Ensure to use soft butter while making the mixture, so it is easy to mix. If you wish you can make the carrot mixture in advance and keep it refrigerated till use. Enjoy this snack as soon as it is ready.
Enjoy carrot cheese toast recipe | carrot and cheese fingers | easy carrot cheese toast sandwich | cheesy carrot toast | with step by step photos. makai dhokla recipe | Indian makai ka dhokla | Gujarati makai na dhokla | with 28 amazing images.
makai dhokla recipe | Indian makai ka dhokla | Gujarati makai na dhokla is as flavourful as tempting as it looks. Learn how to make Indian makai ka dhokla.
To make makai dhokla, combine the maize flour, curds and ¾ cup of warm water in a deep bowl and mix well. Cover it with a lid and keep aside for 30 minutes. Add the sweet corn, ginger-green chilli paste, asafoetida, turmeric powder, sugar, lemon juice, salt and oil and mix well. Just before steaming, sprinkle fruit salt over the batter and mix lightly. Pour the batter into a greased 175 mm. (7”) diameter thali. Steam in a steamer for 15 minutes or till the dhoklas are cooked. Keep aside to cool slightly. Once cooled, cut it into 18 diamond shaped pieces and keep aside.
Heat the oil in a small non-stick pan and add the mustard seeds. When the mustard seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for 30 seconds. Pour this tempering over the prepared dhoklas and spread it evenly. Sprinkle the coriander evenly on top. Serve hot with green chutney.
This dhokla features corn inside-out! While the batter itself is made of maize flour perked up with curds and lemon juice for tanginess and other masalas for spice, the highlight of this Gujarati makai na dhokla is the addition of crushed sweet corn kernels to the batter, which gives a nice, juicy texture and mild sweetness to the dhoklas.
This Indian makai ka dhokla is a common breakfast in many Gujarati households which is served with a cup of tea. An accompaniment of green chutney heightens the excitement when served at snack time!
Tips for makai dhokla. 1. After adding the fruit salt, mix it gently. If you mix it vigorously then the dhokla might not turn fluffy. 2. You can also add chopped spinach or chopped fenugreek to the dhokla batter.
Enjoy makai dhokla recipe | Indian makai ka dhokla | Gujarati makai na dhokla | with step by step photos. jowar palak appe recipe | instant jowar appe | healthy palak appe | with 18 images.
jowar palak appe is a healthy South Indian snack. Learn to make instant jowar appe.
Irresistibly tempting, the Jowar Palak Appe is a real treat to the palate, while also being a nourishing snack for your body.
Rich in iron, fibre and other nutrients, jowar palak appe is quite easy to make and super tasty with the spiky flavour of ginger and green chillies.
instant jowar appe doesn't require any soaking, grinding or fermentation. You'll also like the fact that this appe requires very little oil to cook.
Instead of spinach, you can add other veggies too. Plus, the batter can also be used to make yummy dosas. Serve instant jowar appe hot and fresh with chutney.
Suggested Serving Size is 4 to 5 instant jowar appes.
Enjoy jowar palak appe recipe | instant jowar appe | healthy palak appe | with step by step photos. poha bhajia recipe | Punjabi poha bhajia | vegetable poha bhajias | with 30 amazing images.
Crispy outside and soft inside, these scrumptious Poha Bhajias are perfect for a rainy day.
Curd imparts a nice tangy flavour to the beaten rice, while an assortment of nutritious veggies add to the taste and volume of these poha bhajias.
The curd also plays an important role in increasingly the crispiness of these besan-bound poha bhajias, while the tempering imparts a traditional yet tempting aroma to this delicious snack.
Notes on poha bhajias recipe. 1. Hold poha under running water for a few seconds to soften them. 2. Keep aside for 2 minutes for the water to drain out completely. The poha must be moist and not wet. 3. For frying the poha bhajia, heat the oil in a deep kadhai on a medium flame. Always fry the poha bhajiyas on a medium flame. Low flame will result into excessive absorption of oil while high flame will easily brown them but, they will remain uncooked from inside.
Check out our other recipes using Poha like Mixed Sprouts Poha, Oats and Poha Chivda, Poha and Sprouted Vatana Samosa and Poha Phirni and many more.
See detailed step by step photos of poha bhajia recipe | Punjabi poha bhajia | vegetable poha bhajias | recipe below. methi ghavan recipe | fenugreek rice dosa | ghavane | Maharashtrian ghavan Indian snack | with 19 amazing images.
methi ghavan recipe | fenugreek rice dosa | ghavane | Maharashtrian ghavan Indian snack is a traditional recipe from Maharashtrian cuisine which is a quick and easy to make snack to be enjoyed when hunger strikes. Learn how to make fenugreek rice dosa.
To make methi ghavan, combine all the ingredients in a deep bowl along 2 cups of water to make a batter of pouring consistency. Heat a non-stick tava (griddle) on a medium flame, grease it lightly using a little oil. Pour a ladleful of batter on the tava (griddle) and spread evenly into a 125mm. (5”) diameter circle. Cook the ghavan using a little oil, till it turns golden brown in colour from both the sides. Repeat with the remaining batter to make more 11 ghavans. Serve immediately.
Not all dosas are from the south! Here is a quick and easy dosa from the land of Maharashtra. The batter for ghavane is made by just mixing together rice flour, methi leaves and spices, and there is no soaking or fermentation involved.
With the slight crunchiness of cumin seeds this soft fenugreek rice dosa sure it a yummy treat for your palate. This is surely one of the yummiest ways to enjoy fresh fenugreek leaves, especially when served hot off the pan on a winter or a rainy day!
You can serve this Maharashtrian ghavan Indian snack with green chutney as a delicious fare. Also try other Maharashtrian snack recipes like kothimbir vadi and methi tahlipeeth.
Tips for methi ghavan. 1. If you do not have methi leaves, you can replace them with other greens like spinach, coriander or cauliflower greens. 2. Add water gradually as the quantity of water usually depends on the quality of the flour.
Enjoy methi ghavan recipe | fenugreek rice dosa | ghavane | Maharashtrian ghavan Indian snack | with step by step images. chilli mushroom recipe | Indian chilli mushroom dry | homemade chilli mushroom | Indo Chinese starter | with 43 amazing images.
chilli mushroom recipe | Indian chilli mushroom dry | homemade chilli mushroom | Indo Chinese starter is crispy yet juicy, mildly spiced and coated with a sauce to waken your senses. Learn how to make Indian chilli mushroom dry.
To make chilli mushroom, heat the oil in a deep non-stick pan and dip few pieces of mushrooms at a time in the prepared batter and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside. Heat the oil in a broad non-stick pan, add the ginger, garlic and green chillies and sauté on a medium flame for 30 seconds. Add the onion cubes and capsicum and sauté on a medium flame for 2 minutes. Add the prepared soy sauce-cornflour mixture, mix well and cook on a medium flame for 1 minute or till thick, while stirring continuously. Add the deep fried mushrooms, mix well and cook on a medium flame for 1 to 2 minute or till it coats well, while stirring continuously. Switch off the flame, add the spring onions and mix well. Serve immediately.
Enticingly crunchy deep-fried mushrooms sautéed with spicy green chillies, pungent onions, crispy capsicum and a medley of tongue-tickling sauces, this Indo Chinese starter syncs awesomely with our culinary preferences. Here cornflour gives the mushrooms the necessary crispiness, while the sauce makes it succulent.
A multitude of textures and flavours in each mouthful is sure to please your palate and make you yearn for more! Relish this awesome Indian chilli mushroom dry with your favourite fried rice recipe!
Although colourful capsicum does give this homemade chilli mushroom its appeal, other ingredients like ginger and garlic, sliced onions, soy sauce and chilli sauces play a very important role in giving this multi-textured dish a dashing flavour.
You can also try other Oriental recipes like Chinese Barbequed Tofu with Sesame Noodles or Chinese Fried Paneer in Hot and Sweet Sauce.
Tips for chilli mushroom. 1. Ensure to sieve the maida before use to make it lump free. 2. The batter for coating the mushroom has to be thick enough. If you feel it is not coating the mushrooms, you can add ½ tbsp. extra cornflour and mix it very well with a whisk. 3. Always mix the soy sauce cornflour mixture once before adding as cornflour tends to settle at the bottom. 4. Do not fry too many mushrooms at a time. They may stick to each other. Depending on the size of the pan and amount of oil used, deep fry a few mushrooms at a time. 5. If you don’t have coloured capsicum, you can use any one capsicum.
Enjoy chilli mushroom recipe | Indian chilli mushroom dry | homemade chilli mushroom | Indo Chinese starter | with step by step photos. cheesy corn grilled sandwich recipe | corn cheese grilled sandwich | Indian sweet corn sandwich | with 28 amazing images.
cheesy corn grilled sandwich recipe | corn cheese grilled sandwich | Indian sweet corn sandwich is simple ingredients put together in one delicious mouthful. Learn how to make corn cheese grilled sandwich.
To make cheesy corn grilled sandwich, heat the butter in a broad non-stick pan, add the onions, coloured capsicum and 1 tsp of green chillies and sauté on a medium flame for 1 to 2 minutes. Add the corn, tomato, cheese, salt and mustard powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the mixture into 3 equal portions and keep aside. Apply 1 tsp of butter on each bread slice and keep aside. Place a bread slice in a pre-heated sandwich griller with the buttered side facing downwards. Spread a portion of the corn mixture and sprinkle 1 tbsp of cheese and ¼ tsp of green chillies evenly over it. Sandwich it with another bread slice with the buttered side facing upwards. Grill the sandwich for 5 to 7 minutes or till it turns crispy and brown from both the sides. Repeat steps 5 to 8 to make 2 more sandwiches. Cut each sandwich diagonally into 2 equal pieces and serve immediately.
Here is an enjoyably corn cheese grilled sandwich with the peppy punch of capsicum and a tangy touch of tomatoes along with the sweet spell of corn! This grilled sandwiches indulges you with loads of cheese, inside and outside, which goes very well with the assortment of crunchy and tasty veggies.
A dash of mustard powder spikes the aroma and taste of the Indian sweet corn sandwich, making it a real treat for your palate. As there is a lot of cheese in this attractive grilled sandwich, make sure you relish it immediately after preparation to enjoy the best texture.
Tips to make cheesy corn grilled sandwich. 1. Instead of whole wheat bread you can use white bread also. 2. Grease the griller properly to get even grill marks. 3. We have used processed cheese you can also use mozzarella cheese.
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tandoori aloo recipe | restaurant style tandoori aloo | tandoori aloo tikka | with 31 amazing images.
tandoori Aloo Tikka is a delicious appetizer popularly served in restaurant. Learn how to make tandoori aloo recipe | restaurant style tandoori aloo | tandoori aloo tikka |
tandoori aloo tikka recipe is one of our favorite starter dishes which we order often in restaurants. So, I had to give it a shot and create a recipe that can be done at home also, with ease without using tandoor.
This restaurant style tandoori aloo which is not just brimming with flavor, but is simple to make appetizer too. Potatoes are marinated with a curd based marinate which is spicy and chatpata and charred on open flame for the restaurant style tandoor effect at home.
Tips to make tandoori aloo: 1. You can also use baby potatoes to make this recipe. 2. If you do not have steel skewer, you can cook this tandoori aloo on pan. 3. If you like you can also use coloured capsicum cubes instead of green capsicum.
Enjoy tandoori aloo recipe | restaurant style tandoori aloo | tandoori aloo tikka | with detailed step by step photos.
green moong dal handvo recipe | Gujarati moong dal veg handvo | Indian style mixed vegetable and moong dal handvo | green moong dal breakfast recipe | with 34 amazing images.
green moong dal handvo recipe | Gujarati moong dal veg handvo | Indian style mixed vegetable and moong dal handvo | green moong dal breakfast recipe is a traditional Gujarati snack which is adored by most not just because of its flavour, but because of its crispy texture. Learn how to make Gujarati moong dal veg handvo.
To make green moong dal handvo, combine the drained green moong dal and ½ cup of water in a mixer and blend to a coarse paste. Transfer the mixture into a deep bowl, add the semolina, coriander, besan, green chilli paste, garlic paste, ginger paste, salt and ¼ cup of water and mix well. Just before making the handvo, add the fruit salt and 2 tsp of water evenly over it and mix gently. Heat the oil in a 200 mm. (8”) non-stick pan and add the mustard seeds, sesame seeds, asafoetida, carom seeds, kashmiri red chillies and sauté on a medium flame for 1 minute.
Then to make Gujarati moong dal veg handvo, pour the batter over it and spread it evenly. Cover it with a lid and cook on a medium flame for 6 to 8 minutes or till the base turns golden brown in colour and crisp. Lift the handvo gently using 2 large flat spoons and turn it over to the other side. Cover and cook on a medium flame for another 6 to 8 minutes or till it turns golden brown in colour. Cool slightly and cut into equal pieces using a pizza cutter or a knife. Serve immediately with green chutney.
Handvo is a traditional Gujarati dish made with different kinds of batters. In this mouth-watering version, we use a batter of green moong dal perked up with mixed veggies. Small amounts of semolina and besan provide the perfect texture to the Indian style mixed vegetable and moong dal handvo while ingredients like green chillies, ginger and coriander along with an aromatic tempering provide its irresistible flavour.
Cooked simply in a covered pan, the Gujarati moong dal veg handvo gets a rustic and homely flavour and texture, which you will just love to bite into. Take care when turning over the handvo in the pan, so as not to break it.
This green moong dal breakfast recipe is best served with green chutney. You can make this in advance and store it refrigerated to save time on busy mornings.
Tips to make green moong dal handvo. 1. You can blend the green moong dal into a coarse paste and keep it ready in advance. 2. You can also add corn if you wish to the batter. 3. You can also make handvo in a small pan. 4. You can also use sweet chutney to eat with handvo.
Enjoy green moong dal handvo recipe | Gujarati moong dal veg handvo | Indian style mixed vegetable and moong dal handvo | green moong dal breakfast recipe | with step by step photos. broccoli bell pepper and cheese quesadilla recipe | Mexican broccoli and cheese quesadilla | Indian broccoli quesadilla with cheese | with 28 amazing images.
broccoli bell pepper and cheese quesadilla recipe | Mexican broccoli and cheese quesadilla | Indian broccoli quesadilla with cheese is an enticing one dish meal with a distinct flavour which you are sure to love. Learn how to make Mexican broccoli and cheese quesadilla.
To make broccoli bell pepper and cheese quesadilla, for the dough combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover with a lid and keep aside for 15 minutes. Divide the filling into 8 equal portions and keep aside. Divide the dough into 8 equal portions. Roll each portion into a 175 mm. (7”) diameter circle using a little plain flour for rolling. Place a roti on a flat, dry surface, spread a portion of the filling on half of the roti and fold it over to make a semi-circle. Heat a non-stick tava (griddle) and cook each quesadillas, using a little oil, till golden brown spots appear on both the sides. Repeat steps 3 to 5 to make 7 more quesadillas. Serve immediately.
Mexican broccoli and cheese quesadilla are perfect is every aspect, be it the combination of colours, flavours or textures. Crunchy vegetables, gooey cheese and flavourful seasonings, what more can you ask for in a quesadilla filling?
Fresh, homemade quesadillas stuffed with the choicest combination of vegetables, this Indian broccoli quesadilla with cheese is sure to make you drool unquestionably! Cooking the quesadillas with the filling done ensures that they bind together well inside, while being crisp outside – once again, a sign of perfection!
Tips to make broccoli, bell pepper and cheese quesadilla. 1. Press the edges while cooking so that it cooks evenly from all sides. 2. You can add vegetables of your choice such as green capsicum and corns. 3. Seal the edges properly so that the filling doesn’t come out.
Enjoy broccoli bell pepper and cheese quesadilla recipe | Mexican broccoli and cheese quesadilla | Indian broccoli quesadilla with cheese | with step by step photos.
pan fried momos | schezwan pan fried veg dumplings | chilli garlic momos | with 30 amazing images.
These schezwan pan fried veg dumplings that has a mind-boggling mix of flavours and textures. Learn how to make pan fried momos | schezwan pan fried veg dumplings | chilli garlic momos |
These pan-fried momos are a delicious and easy-to-make snack or appetizer. The dumplings are made with a simple dough and filled with a savory vegetables filling. These dumplings are steamed, deep fried and then sautéed with a tongue-tickling schezwan sauce.
Each dumpling is a classic piece, with a spicy, aromatic and crunchy filling of crisp veggies. Try to consume it immediately before the chilli garlic momos begin to get chewy.
Tips to make pan fried momos: 1. Sauté the veggies on high flame to maintain its crunch. 2. Do not overcook the Manchurian after adding it to the sauce or else they might break. 3. If you do not prefer having soo spicy then you can skip adding green chillies.
Enjoy pan fried momos | schezwan pan fried veg dumplings | chilli garlic momos | with detailed step by step photos.
cheese and broccoli tikki recipe | cheese broccoli cutlet | Indian broccoli cheese tikki | cheesy broccoli tikki Indian starter | with 21 amazing images.
cheese and broccoli tikki recipe | cheese broccoli cutlet | Indian broccoli cheese tikki | cheesy broccoli tikki Indian starter is a tempting snack which kids will love to bit into. Learn how to make Indian broccoli cheese tikki.
To make cheese and broccoli tikki, heat the olive oil in a broad non-stick pan, add the onions, ginger-garlic paste and green chillies and sauté on a medium flame for 2 minutes. Add the broccoli and salt and sauté on a slow flame for 3 minutes. Keep aside to cool completely. Once cooled, transfer the broccoli mixture into a deep bowl, add the potatoes and cheese and mix well. Divide the mixture into 4 equal portions and shape each portion into a 50 mm. (2”) diameter round flat tikkis. Heat a non-stick tava (griddle) and cook the tikkis using olive oil, till they turn golden brown in colour from both the sides. Serve immediately.
Given a choice, kids will say no to broccoli, but they are a must-have because of their nutritional benefits! So, tempt them with this yummy cheese broccoli cutlet made with a combination of broccoli and cheese.
This Indian broccoli cheese tikki is a wiser option for kids than other cheese laden snacks like pizza and burger. Make them for your little one when they come home hungry and this will surely feature in their menu time and again.
Though some amount of potato is used in the cheesy broccoli tikki Indian starter, kids can gain in some fibre and antioxidants from broccoli and little protein from cheese. Remember not to make this cheesy delight an everyday fare. For health and taste check out our section of healthy kids recipes.
Tips for cheese and broccoli tikki. 1. We have used processed cheese, but you can use a variety of cheese. 2. Broccoli can be replaced with grated cauliflower. 3. If you feel the tikkis are not binding well, then add 1 to 2 tbsp of oats.
Enjoy cheese and broccoli tikki recipe | cheese broccoli cutlet | Indian broccoli cheese tikki | cheesy broccoli tikki Indian starter | with step by step photos. semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe | with 33 amazing images.
semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe is a quick snack made quickly with commonly available ingredients. Learn how to make Indian rava semiya idli.
To make semolina and vermicelli idli, 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. Remove from the flame and keep aside in a bowl. Heat 2 tbsp of oil in the same pan, add the cashewnuts and sauté on a medium flame for a few seconds. Remove from the flame and add it to the semolina and keep aside. 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. Remove from the flame and add it to the semolina-cashew mixture. Add the curds, 1½ cups of water and salt and mix well to make a batter of dropping consistency. Keep aside. Heat the remaining 1 tbsp of oil in a small non-stick pan and add the mustard seeds and urad dal. When the seeds crackle, switch off the flame, add the green chillies and curry leaves and sauté for a few seconds. Add it to the batter and mix well.
Then to make Indian rava semiya idli, just before steaming, add the fruit salt and 1 tbsp of water over the batter. When the bubbles form, mix gently. 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. Cool slightly, demould and serve hot with coconut chutney.
Indian rava semiya idli is 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.
With no fermenting time, these instant vermicelli idli are best to serve unexpected guests or serve kids when they are back from school. Just remember to roast the semolina and vermicelli separately as both the ingredients have a different texture and thus a different cooking time.
Coconut chutney, sambar and milgai podi are all time favourite accompaniments which when served with these instant breakfast recipe make a meal in many South Indian homes.
Tips to make semolina vermicelli idli. 1. Make sure you grease the idli moulds after making every batch. 2. You can also use rice vermicelli as well.
Enjoy semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe | with step by step photos.