Vegetable Vermicelli Idli for Kidney Patients

 

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Vegetable Vermicelli Idli for Kidney Patients recipe - How to make Vegetable Vermicelli Idli for Kidney Patients

Tags

Diabetes and Kidney friendly

Preparation Time:    Cooking Time:    Total Time:    Makes 22 idlis

Ingredients


For Vegetable Vermicelli Idli
1 1/2 cups whole wheat vermicelli (semiya) , broken into 1” pieces
3/4 cup semolina (rava / sooji)
2 tsp oil
1 tsp urad dal (split black lentils)
1 tsp mustard seeds ( rai / sarson)
6 to 8 curry leaves (kadi patta)
1/2 cup curd (dahi)
1/4 cup finely chopped coloured capsicum
1/4 cup coarsely crushed green peas
2 tsp finely chopped green chillies
1/8 tsp salt
2 tbsp cashew nut (kaju) halves

For Serving
 coconut chutney

Method
For vegetable vermicelli idli
    For vegetable vermicelli idli
  1. To make {span class="bold1"}vegetable vermicelli idli recipe{/span}, heat 1 tsp of oil in a broad non-stick pan and add the urad dal and mustard seeds.
  2. When the seeds crackle, add the green chillies, curry leaves, asafoetida and mix well.
  3. Add semolina and sauté on a medium flame for 3 to 4 minutes, while stirring continuously.
  4. Add vermicelli and sauté on a medium flame for 2 to 3 minutes. Remove in a deep bowl and keep aside to cool completely.
  5. Once cooled, add the curd, coloured capsicum, green peas, green chillies, 1 cup of water and salt and mix well to make a batter of dropping consistency.
  6. Put a cashew halve in each cavity of the greased idli mould. Pour a little batter into each cavity.
  7. Steam in a steamer on a medium flame for 10 to 12 minutes or till the idlis are cooked.
  8. Remove the moulds and allow it to cool slightly, and then demould it.
  9. Repeat steps 6 to 8 to make the remaining idlis.
  10. Serve {span class="bold1"}vegetable vermicelli idli{/span} hot with coconut chutney.

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