easy semiya idli recipe | vermicelli instant idli recipe | rava semiya idli recipe
Recipe Snapshot
- Prep time: 30 minutes
- Cook time: 10 minutes
- Total time: 40 minutes
- Yield: 15 Servings
- Category: idli
- Cuisine: south indian
Ingredients
for idli batter:
- 1 cup rava / bombay rava / semolina / sooji
- 1 tsp oil
- ½ cup semiya / vermicelli
- 1 cup curd / yogurt (slightly sour)
- 2 tsp coriander leaves (finely chopped)
- salt to taste
- ½ cup water (add as required)
- ½ tsp baking soda / eno (optional)
for tempering:
- 2 tsp oil
- 1 tsp mustard / rai
- ½ tsp urad dal
- ½ tsp chana dal
- pinch of asafoetida / hing
- 1 green chili (finely chopped)
- 1 inch ginger (finely chopped)
- few curry leaves / kadi patta
- ½ tsp turmeric / haldi
other ingredients:
- 1 tsp oil (to grease plate)
- 15 cashews
Method
- firstly, dry roast rava on low flame till they turn aromatic.
- furthermore, roast semiya with a tsp of oil till they turn crisp and slightly golden brown.
- additionally add curd.
- meanwhile, prepare the tempering by heating oil, mustard seeds, urad dal, chana dal and hing.
- also add green chili, ginger and curry leaves.
- additionally add turmeric and saute till it splutter.
- pour the tempering into the same bowl.
- also add coriander leaves, salt and mix well.
- furthermore, add water as required and mix well.
- rest the batter for 20 minutes.
- just before steaming add a pinch of baking soda and mix well till it turns frothy.
- pour the batter immediately into the idli plate. do not rest the batter.
- also as other idlis you have to steam it for 8-10 mins on medium flame.
- finally, serve hot with coconut chutney and sambar.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.