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Semiya Idly

Ingredients:

Roasted semiya / vermicelli  – 1 cup

Yoghurt – 2 cups

Rava – ½ cup

Grated carrots – 2 tbsp

Ginger chopped – 1 tsp

Green chillies – 2 nos

Mustard seeds – 1 tsp

Urad dhal – 1 tsp

Channa dhal – 1 tsp

Curry leaves – 1 sprig

Cumin seeds – ½ tsp

Whole black pepper – ½ tsp

Salt

Oil – 1 tbsp

Method:

1.     In a wok, heat oil and temper with mustard seeds, urad, channa dhals, curry leaves.

2.     Once they splutter, add rava and roast a little.

2a. Add the roasted vermicelli and sauté well.

3.     Add the ginger, green chillies and carrots and mix well.

4.     Add salt, mix well and turn off stove. Set aside to cool.

5.     Once cool, add yoghurt and mix well. The quantity indicated may be more or less depending on your ingredient.

6.     Add cumin seeds and black pepper to this mixture and mix well.

7.     Grease idly moulds with oil or ghee and scoop the batter into them.

8.     Steam them in a pressure cooker for roughly 10-15 mins

9.     Poke a toothpick or fork in the centre of the idly to check if they are done.

10. Serve hot with chutney or our Andhra Paruppu podi/ gunpowder.

Note:

·      If you are not using roasted semiya / vermicelli, roast them to a golden brown.

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About Author

The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

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