Vermicelli Idli

Vermicelli Idli step by step instructions:

Idlis are super yummy but we always need some change in the regular food we eat. Idlis made with vermicelli and semolina with added flavors taste great and are perfect for small hunger pangs or breakfast.

I always use mini idli mould to make idlis. Apart from being bite-size, these small idlis look super cute also.

Let us start cooking!!!

Ingredients:
Vermicelli: ½ cup
Semolina (sooji/rawa): ¼ cup
Curd: ½ cup
Water: ½ cup
Carrot: ½ cup (grated)
Ginger: 1 tsp (grated)
Lemon juice: 1 tbsp
Eno salt: 2 tsp
Oil: 1 tbsp
Urad dal: 1 tsp
Cumin seeds: 1 tsp
Green chili: 1 (deseeded and finely chopped)
Curry leaves: 5-6
Salt as per taste

Method:
1. Dry roast semolina and vermicelli separately until they change color.

2. In a bowl mix together vermicelli, semolina, ginger paste, carrot, curd, water, lemon juice and salt. Mix well.

3. In a small pan heat oil. Add cumin seeds and urad dal, and fry for a few seconds. Add green chili and curry leaves. Add this tempering to the batter prepared above.

4. Mix well. Keep aside for half an hour.
5. Take some batter in another bowl and add eno to it. Mix vigorously and let bubbles show up.
6. Grease mini idli mould and pour the batter into the moulds.

7. Steam the idlis for 10-12 minutes.
8. Take out the idlis and serve hot with chutney, ketchup etc.

9. Yummy mini vermicelli idlis are ready.

Tips:
1. Keep the flame on medium to high always while making the idlis.
2. Always add eno salt to small batches of the batter. Adding eno to the entire batter and keeping the batter for long will make the effect of eno ineffective.
3. The consistency of the batter should neither be tight nor very runny.

See you soon with a new recipe till then Happy Cooking!!!