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14 October, 2016

VERMICELLI/SEMIYA/SHAVIGE IDLY

Posted in : BREAKFAST RECIPES on by : Divya Suresh

Vermicelli is a commonly available ingredient, used in various cuisines across India. It is easily available in both raw & roasted form in the markets. It is always advisable to roast the vermicelli before using it in any dish to get rid of the raw flavour and stickyness. Vermicelli Kheer and Upma are the two most known and loved dishes made in India. It scores high not only for the deliciousness but also because it is light and healthy & a perfect start to the day. Now coming to the health benefits of vermicelli… these are relatively low in cholesterol and carbohydrates. It is an excellent option for breakfast when combined with plenty of steamed veggies. But today I’m going to share Vermicelli Idly which is made using curd mixed in it. This is done exactly like Rava Idly, but the proportion of curd used is less when compared to Rava idly. It can also be served with any chutney but tastes best with coconut chutney.

    Ingredients :

  • Vermicelli – 2 cups
  • Curd – 1/2 cup to 3/4 cup (Curd should be compulsarily thick)
  • Salt to taste

   For tempering : 

  • Ghee / Oil – 1 tsp
  • Mustard seeds – 1/4 tsp
  • Bengal gram/chana dal – 1 tsp
  • Black gram/Urad dal – 1/2 tsp
  • Green chilli – 2 (chopped)
  • Curry leaves – few (chopped)
  • Chopped almonds or Cashew nuts (optional)

   PROCEDURE :

  • Heat ghee/Oil in a pan add mustard seeds, dals, green chilli and curry leaves… stir well

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  • Add Vermicelli and fry it on a medium flame till well roasted  (no need to fry if using roasted vermicelli)

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  • Remove from fire, transfer it into a container and let it cool for five minutes, then add curds & salt, Mix everything well and keep aside covered for 12 to 15 minutes to soak

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  • After soaking for 12 to 15 minutes the Vermicelli + curd mixture should be of this consistency (thick)

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  • Wet the Idly moulds and put this mixture in each mould and steam for 8 to 10 minutes, remove from fire and let it cool for 5 minutes, then remove the idly from the mould and serve with any chutney

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  • Enjoy