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Vermicelli Nuts Idli

Chef.Foodie's picture
Ingredients
  Vermicelli 675 Gram
  Semolina 225 Gram
  Curds 2 Cup (32 tbs)
  Green chilies 12
  Ginger piece 1 Inch
  Mustard seeds 1 Teaspoon
  Split black gram 1 1⁄2 Teaspoon
  Chopped coriander leaves 1 Tablespoon
  Asafoetida 1 Pinch
  Fat 1 Cup (16 tbs)
  Cashewnuts 1 Cup (16 tbs)
  Salt To Taste
Directions

1. Chop green chillies finely. Chop cashewnuts coarsely.
2. Heat fat in a fry-pan; fry black gram and mustard seeds until seeds begin to splutter.
3. Add chopped ginger, coriander and curry leaves, chillies and cashewnuts.
4. Now add the vermicelli and fry to a light brown.
5. Add semolina and fry for a minute. Remove from the fire and cool.
6. Mix in the curds and enough water to make a thick batter.
7. Leave to ferment for two hours or more, covered with a piece of muslin.
8. Fill the idli katoris with this batter and steam in the idli steamer until done.
9. Serve hot with coconut chutney and sambar.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
South Indian
Course: 
Breakfast
Taste: 
Savory
Method: 
Fried
Ingredient: 
Vermicelli
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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