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Vermicelli idli
Vermicelli idli, is a rescue recipe if your refrigerator runs out of Idli batter. This recipe yields very soft and spongy Idlies that can be made with less than 30 minutes from start to finish.
Course
Breakfast
Cuisine
Indian
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
people
Calories
685
kcal
Author
Sujatha Muralidhar
Ingredients
Base Ingredients:
1
cup
vermicelli
½
cup
semolina
/sooji/ rava
1
cup
yogurt
/ curd
½
teaspoon
salt
or as required
½
teaspoon
fruit salt
Eno salt
Ingredients For Seasoning:
1
teaspoon
vegetable oil
1
teaspoon
black mustard seeds
1
teaspoon
urad dal
/skinless black gram
1
teaspoon
chana dal
/split chickpea
1
teaspoon
asafoetida
2
teaspoon
curry leaves
chopped
Instructions
Take a cup of vermicelli, and have.
In a bowl add vermicelli, semolina(Rava), yogurt, and salt.
Combine them well and keep it aside for about 20 minutes.
Meanwhile, heat pan with a teaspoon of vegetable oil. Add mustard seeds, urad dal, and chana dal.
Once black mustard seeds start cracking, add asafoetida and chopped curry leaves. Stir until asafoetida sizzles in oil.
Add the tempering to the vermicelli mixture. Add fruit salt just before making Idlies.
In the Idli pot, pour the batter evenly into each mold. Steam for about 5-10 mins.
Nutrition
Calories:
685
kcal
|
Carbohydrates:
134
g
|
Protein:
15
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Cholesterol:
15
mg
|
Sodium:
1425
mg
|
Potassium:
301
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
495
IU
|
Vitamin C:
197.8
mg
|
Calcium:
222
mg
|
Iron:
3.2
mg