Simple and an easy breakfast recipe. You don’t have to grind a batter and wait for it to get fermented. I have used ‘Anil’ brand vermicelli. However you can try with other brands as well.
Idli is a staple breakfast of many south indian households. Instead of the usual Rice based batter, I prepared no-ferment Semiaya/Vermicelli batter to make idlis. They turned out great. This is a great alternative if you don’t have time to grind the traditional idli batter but still crave for idlis 🙂
Ingredients *for *batter :
- Semiya – 200gms
- Semolina/Rava – 2tbsp
- Curd – 1 cup
- Water – 1 cup
- Baking soda – 1/2 tsp
- Salt – 1/2 tsp
For Tadka :
- Grated carrots – 1/2 cup
- Red Chilli – 2
- Chopped ginger – 1/2 tbsp
- Hing – a pinch
- Mustard seeds – 1/2 tsp
- Jeera – 1/2 tsp
- Oil – 1 tbsp
- Curry leaves
- Cashewnuts – 10 (optional)
Method of Preparation :
- In a frying pan dry roast vermicelli for about 3-4 minutes
- Let it cool down. In a bowl mix all the ingredients required for batter(refer above) to a semi solid texture
- The texture of the batter should not be too runny
- Allow the batter to rest for 20 minutes
- In the meantime heat oil in the pan
- Add mustard,jeera and curryleaves. Let them splutter
- Now add redchillies, cashewnuts and saute for about a minute
- Then add grated carrots,ginger,hing and a dash of salt.Saute it for another 2 minutes and then add this to the semiya batter
- Mix the batter well
- Grease Idli plates with oil and pour the batter.Cook idlis for about 10 minutes in medium flame.
- Turn off the stove and allow idlis to cool
- Remove from the idli plate and serve them with spicy red chutney or coconut chutney or mint chutney
