Idli is one of the most popular breakfast dish in South India. Most of the restaurants will have Idli in their breakfast menu without fail. And for the elderly, Idli is also served as dinner because it can be digested easily and contains no fat.
Like any other dish, Idli has also undergone many changes in the method of preparation and many varieties of Idlis are available now-a-days.
Semiya Idli is one such variation. It uses Vermicelli as the main ingredient. And it does not use rice and Urad Dal like the ordinary Idli. When you do not have the usual Idli Batter in stock and if you still want to make Idli, this Semiya Idli is the right alternative.
Vermicelli (Semiya) – 1 cup
Rava (Semolina/Sooji) – ½ cup
Yogurt (Curd) – 1 cup
Oil (for roasting Vermicelli) – ½ tsp
Grated Ginger – 1 tsp
Green Chili – 2 (finely chopped)
Finely chopped Coriander Leaves – 2 tbsp
Salt to taste
Eno Fruit Salt – ½ tsp
Water – as required
Oil – 1 tbsp
Mustard Seed – ½ tsp
Urad Dal – 1 tbsp
Chana Dal – 1 tbsp
Curry Leaves – from 1 twig
Hing (Asafoetida) – one pinch
Dry roast the Rava (Sooji) till the color changes lightly. Transfer to a bowl.
Add ½ tsp of Oil in the pan. Roast Vermicelli in it till it turns light brown.
Transfer it to the bowl containing the roasted Rava. Add Salt, chopped Green Chilli, Coriander Leaves and the grated Ginger.
Beat the Curd smooth and add to the above. Mix well. Add around ½ cup of water.
Heat 1 tbsp of Oil in a pan. Add the Mustard Seed, Urad Dal, Channa Dal. Stir fry till the Dals become golden. Add Asafoetida, Curry Leaves and stir for a few seconds.
Add this tempering to the Vermicelli batter.
Combine everything well. Set aside for 15 to 20 minutes. The batter may become thick.
Boil 2 glasses of water in a pan or Idli cooker. In the meanwhile, grease the Idli plates with little Oil. Add Eno Salt to the Vermicelli batter. Pour 2 tbsp of water and mix well. Do not stir for too long a time.
Pour the batter into the Idli molds. Place the Idli plates in the Idli cooker. Steam the Idlis for 10 to 12 minutes.
Turn off the flame. Insert a fork or tooth pick into one Idli and take it out, If it comes out clean, then the Idli is cooked. If it comes out with the batter sticking to the fork (or tooth pick), then it needs little more steaming.
Remove the plates from the steamer. Leave it for 2 to 3 minutes.
Scoop out the Idlis carefully with a wet flat spoon and transfer to a serving plate. Serve hot with Chutney or Sambar etc.
You can use any type of vermicelli (fine, medium or thick).
If you are using roasted vermicelli, then you can skip the roasting step in the recipe.
You can use a crushed Green Chilli in place of chopped Green Chillies.