Semolina and Vermicelli Idlis

Tarla.Dalal's picture

Dec. 16, 2013

Semolina and vermicelli idlis are 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.


Semolina 3/4 Cup (12 tbs)
Rice vermicelli 1 1/2 Cup (24 tbs) , broken into 1 inch pieces
Oil 4 1/2 Tablespoon
Cashewnuts 2 Tablespoon , coarsely powdered
Curd 1/2 Cup (8 tbs)
Salt To Taste
Split black lentil 2 Teaspoon
Mustard seeds 1 Teaspoon
Green chili 2 , finely chopped
Curry leaves 5
Fruit salt 1 Teaspoon
For serving
Coconut chutney 1/2 Cup (8 tbs) (as needed)



1. Grease idli molds.


2. In a non stick pan, heat oil (1/2 tablespoon), add the semolina and roast over medium flame for 3 to 4 minutes or until the semolina turns light pink in color, stirring continuously. transfer to a bowl and keep aside.

3. In the same pan, heat oil (2 tablespoon), add the cashew nuts and sauté over medium heat for a few seconds. Remove from the flame and add to the semolina and keep aside.

4. In the same pan, heat oil (1 tablespoon), add the vermicelli and fry over medium heat for 2 to 3 minutes, or until it turns light brown in color. Remove from the flame and add it to the semolina-cashew mixture.

5. Pour in the curd, water(1 cup) and salt and mix well to get a batter of dropping consistency. Set aside.

6. In a small non-stick pan, heat oil (1 tablespoon) , add urad dal and mustard seeds, allow to crackle, turn off the flame, add the green chilies and curry leaves and cook for another few seconds. Add in the semolina-cashew mixture and mix well.

7. Add little more water (1/4 cup or as required to get dropping consistency) and mix well.

8. Just before steaming, add the fruit salt and pour little water (1 tablespoon) over the batter. When the bubbles form, stir gently to mix.

9. Into each greased idli mold, pour a little batter and steam in a steamer for 8 to 10 minutes or till the idlis are cooked.Allow to slightly cool.


10. Demold and serve immediately with coconut chutney.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 495Calories from Fat 231

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 650 mg27.08%

Total Carbohydrates 55 g18.3%

Dietary Fiber 3 g12%

Sugars 3 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet