Vermicelli Idli

Recipe by
Total Time:
30-45 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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  • 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.