Ingredients

• 1 cup - sevai/semiya/shaavige/vermicelli
• 1/4 cup - sooji/rava
• 1.5 cups - sour curds
• 1 tsp - oil
• 1 tsp - channa dal
• 1 tsp - urad dal
• 1 pinch - soda
• 5 - green chillies
• Coriander (finely chopped)
• 1 tsp - mustard
• 1 pinch - asafoetida (hing)

How to Make Vermicelli Idli

• Heat 1/2 tsp of oil in a pan and roast the vermicelli till golden brown. Remove from heat and roast rava similarly.
• Mix roasted rava and vermicelli and add 1 cup of sour curds along with a pinch of soda and mix well. Set aside for 5 mins.
• Heat the remaining oil. Add asafoetida, mustard, channa dal, urad dal, finely chopped green chillies, coriander and stir fry.
• Optionally, for a different taste, any type of curry powder (vaangibhaath powder, chutney powder) can be added instead of green chillies.
• Add this mixture to the soaked rava-vermicelli mixture and stir well.
• Mix the remaining sour curds and set aside for another 5 mins.
• Grease the idli plates and pour a spoonful of this mixture to the moulds.
• Steam it in cooker or large vessel for exactly 15 mins.
• Remove the idlis from the mould and serve the hot idlis with coconut chutney.