Semolina and Vermicelli Idli, Rava Semiya Idli
by Tarla Dalal
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.
Semolina and Vermicelli Idli, Rava Semiya Idli recipe - How to make Semolina and Vermicelli Idli, Rava Semiya Idli
Preparation Time: Cooking Time: Total Time:
Makes 16 idlis
For Semolina and Vermicelli Idli
3/4 cup semolina (rava / sooji)
1 1/2 cups whole wheat vermicelli (semiya) , broken into 1” pieces
4 1/2 tbsp oil
2 tbsp coarsely powdered cashew nut (kaju)
1/2 cup curd (dahi)
salt to taste
2 tsp urad dal (split black lentils)
1 tsp mustard seeds ( rai / sarson)
2 tsp finely chopped green chillies
4 to 5 curry leaves (kadi patta)
1 tsp fruit salt
For Serving With Semolina and Vermicelli Idli
coconut chutney
For semolina and vermicelli idli
- For semolina and vermicelli idli
- To make {span class="bold1"}semolina and vermicelli idli{/span}, 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.
- 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 the to make {span class="bold1"}semolina and vermicelli idli{/span} slightly, demould and serve hot with coconut chutney.
Semolina and Vermicelli Idlis Video by Tarla Dalal
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what is semolina and vermicelli idli made of?
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Semolina and vermicelli idli recipe is made of cheap and easily available ingredients in India: 3/4 cup semolina (rava / sooji), 1 1/2 cups whole wheat vermicelli (semiya) , broken into 1” pieces, 4 1/2 tbsp oil, 2 tbsp coarsely powdered cashew nut (kaju), 1/2 cup curd (dahi), salt to taste, 2 tsp urad dal (split black lentils), 1 tsp mustard seeds ( rai / sarson), 2 tsp finely chopped green chillies, 4 to 5 curry leaves (kadi patta) and 1 tsp fruit salt.
For Serving: coconut chutney See the below image of list of ingredients for semolina and vermicelli idli.
How to make batter for idli
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To make semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe |, heat ½ tbsp of oil in a broad non-stick pan.
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Add 3/4 cup semolina (rava / sooji)
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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.
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Heat 2 tbsp of oil in the same pan.
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Add 2 tbsp coarsely powdered cashew nut (kaju).
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Sauté on a medium flame for a few seconds.
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Remove from the flame and transfer to the semolina mixture.
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Heat 1 more tbsp of oil in the same non-stick pan.
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Add 1 1/2 cups whole wheat vermicelli (semiya) , broken into 1” pieces.
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Sauté on a medium flame for 2 to 3 minutes or till it turns light brown in colour, while stirring occasionally.
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Remove from the flame and add it to the semolina-cashew mixture.
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Add 1/2 cup curd (dahi).
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Add 1½ cups of water.
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Add salt to taste.
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Mix well.
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Heat the remaining 1 tbsp of oil in a small non-stick pan.
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Add 1 tsp mustard seeds ( rai / sarson).
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Add 2 tsp urad dal (split black lentils).
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When the seeds crackle, switch off the flame, add 2 tsp finely chopped green chillies.
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Add 4 to 5 curry leaves (kadi patta).
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Sauté for a few seconds
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Mix well.
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Just before steaming, add 1 tsp fruit salt.
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Add 1 tbsp of water over the batter.
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When the bubbles form, mix gently.
How to steam and serve idli
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Boil water in a steamer.
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Grease idli moulds with oil.
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Pour a little batter into each of the greased idli moulds.
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Steam in a steamer for 8 to 10 minutes or till the idlis are cooked
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Cool and vermicelli idli slightly demould.
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Serve semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe | hot with coconut chutney and sambhar.
Pro tips to make semolina vermicelli idli
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Make sure you grease the idli moulds after making every batch.
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You can also use rice vermicelli as well.
| Energy | 88 cal |
| Protein | 1.5 g |
| Carbohydrates | 8.5 g |
| Fiber | 0.1 g |
| Fat | 5.2 g |
| Cholesterol | 1 mg |
| Vitamin A | 49 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0.1 mg |
| Folic Acid | 6.5 mcg |
| Calcium | 15.4 mg |
| Iron | 0.2 mg |
| Magnesium | 8.4 mg |
| Phosphorus | 21.2 mg |
| Sodium | 3.1 mg |
| Potassium | 21.6 mg |
| Zinc | 0.1 mg |
Thanks Mam it really came out well and thanks for Avery easy explanation thanks for inspiring so many around for cooking ...Thanks be blessed
this recepie is quick nand easy to make, tastes good. thanks sarla ji.
I tried this recipe with daliya instead of rava and it came out extremely well.
Looks like a v.nice variation for idlis..What can we substitute for fruit salt?
instruction 1 and 5 seemed to be repeat. clarify
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.
It tasted really nice and everybody at my home loved it. I served it with coconut chutney. Thanks for a nice recipe.
The taste of vermicelli and semolina in the idli is great with the sour curds and crunch of cashew-nuts.