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Vermicelli Idli Recipe

Updated on February 18, 2014
Vermicelli Idli
Vermicelli Idli

Vermicelli Idli Preparation

Vermicelli or Semiya Idli is a nice tiffin item children will enjoy eating for breakfast or when they come back from school.


  • 2 Cup Vermicelli
  • 1/2 Cup chopped Vegetables ( carrot-cabbage-green peas)
  • 1/2 Cup chopped Onion
  • 6-10 Cashews
  • 2 Green Chillies chopped
  • grated ginger 1/2 tsp
  • 1 pinch asafoetida
  • 1/2 tsp Mustard Seeds
  • 1 Cup beaten Curd
  • Curry Leaves
  • Oil
  • Salt to taste


Heat Oil in a Kadai and roast the Vermicelli and Cashews one after the other in medium flame till golden. Remove and allow to cool. In the same Kadai heat 1 tbsp of oil and add asifotita,mustard seeds and when that pops add green chillis, curry leaves,ginger and onion. Add the vegetables and cook them a little. Take a mixing bowl and add the curds and all the other ingredients and mix throughly. Set aside for 10-15 minutes. After that apply little oil on the idli plates and pour the batter into the idli moulds and steam them for around 10 minutes. Serve the Vermicelli Idli's with Tomato Sauce or Coconut Chutney.

3 stars from 3 ratings of Vermicelli Idli


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