14 October, 2016

Vermicelli steamed cake| Semiya/Shavige idly

Posted in : BREAKFAST RECIPES, DIABETIC FRIENDLY RECIPES, SOVOURY RICE CAKE| IDLY on October 14, 2016 by : Divya Suresh Tags: BREAKFAST, coriander leaves, curd, curd based, diabetic friendly, healthy, home made, IDLY, nutritious, semiya, shavige, vermicelli, Winter special

Vermicelli hyacinth beans idly| shavige avarekalu idly

(Yet again moderated this recipe with a new and rare twist. You can check the updated version below (just after the procedure Pics) at the end of this page)

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 stickiness.

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.

Updated the recipe with a video demonstration. You can check it below or on my You tube channel.

The most recent and one of the special recipe here, which uses vermicelli as a main ingredient and of which I also have a video demonstration is Baked Vermicelli Kunafa , a delicious sweet from the middle eastern region. I think you should definitely check the recipe at least once.

Ingredients : measuring cup used – 250 ml, makes 15 idlis

Vermicelli – 2 cups
Curd – 1&1/2 cup (Curd should be thick)
Salt to taste

For tempering :

Ghee / Oil – 2 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, lentils, green chilli and curry leaves… stir well, add Vermicelli and fry it on a medium flame till well roasted (no need to fry if using roasted vermicelli)

Remove from heat, transfer it into a container and let it cool for five minutes, then add curds & salt, Mix everything well and keep aside covered for 10 to 15 minutes to soak, After soaking the Vermicelli + curd mixture should be of this consistency (thick)

Wet the Idly plates and put this mixture in each mould and steam for 12 to 14 minutes, Turn off the heat and then remove the idly from the mould and serve with any kind of chutney

Update alert !!

Have put cooked field beans/avarekayi/avarekalu to the idlis which in turn made them taste more yummy. And that bright yellow colour has been obtained by putting grated raw/fresh turmeric, which in turn adds to the medicinal value of the idly as well. Actually coconut chutney also contains a small amount of fresh turmeric, which is the ongoing season’s (winter) special